For the Cake:
All-purpose flour: 2 1/2 cups for the perfect structure.
Granulated sugar: 2 cups to sweeten the deal.
Unsalted butter: 1 cup, softened for that melt-in-your-mouth texture.
Whole milk: 1 cup to keep it moist.
Large eggs: 4 for richness and lift.
Vanilla extract: 2 teaspoons for a hint of aromatic sweetness.
Baking powder: 2 teaspoons for leavening.
Baking soda: 1/2 teaspoon for added rise.
Salt: 1/2 teaspoon to balance the flavors.
Chopped pecans: 1 cup for a nutty crunch.
For the Caramel Frosting:
Unsalted butter: 1 cup to start that caramel magic.
Brown sugar: 1 cup, packed for deep, caramel flavor.
Whole milk: 1/4 cup for smooth consistency.
Powdered sugar: 3 cups to thicken and sweeten the frosting.
Vanilla extract: 1 teaspoon for the perfect finish.
Step-by-Step Guide to Making Your Southern Caramel Cake
Prep Your Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This process incorporates air for a tender crumb. Add the eggs one at a time, making sure each is fully combined before adding the next. Stir in the vanilla extract for that touch of sweet, floral depth.
Combine Dry and Wet Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the whole milk. Begin and end with the flour mixture. This method ensures even mixing and prevents overworking the batter. Gently fold in the chopped pecans for a subtle, nutty texture.
Bake to Perfection
Divide the batter evenly among your prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
Prepare the Caramel Frosting
In a medium saucepan over medium heat, melt the butter and stir in the brown sugar and milk. Bring this mixture to a gentle boil, then remove it from the heat and let it cool for about 10 minutes. Gradually beat in the powdered sugar and vanilla extract until the frosting is smooth and thick enough to spread.
Assemble the Cake
Once your cake layers are completely cool, spread the caramel frosting generously between each layer, then on the top and sides of the cake. The rich caramel coats every bite with buttery sweetness. For an extra touch, garnish the top with whole pecans.
