for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
For the Caramel Frosting:
Make Caramel Base:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the sugar is dissolved and the mixture begins to boil.
Cool and Mix:
Remove the mixture from the heat and let it cool slightly, about 10 minutes. Transfer to a mixing bowl and gradually beat in the powdered sugar until smooth and creamy. Add the vanilla extract and mix well.
Frost Cake:
If the frosting becomes too thick, add a bit more cream to reach the desired consistency. Spread a layer of caramel frosting between each cake layer, then frost the top and sides of the cake.
For Garnish:
Toast Pecans:
In a dry skillet over medium heat, toast the chopped pecans until fragrant, about 3-5 minutes. Allow them to cool.
Garnish Cake:
Sprinkle the toasted pecans on top of the frosted cake.
Tips
Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for a smoother batter and better cake texture.
Even Layers: Use a kitchen scale to evenly divide the batter among the cake pans for uniform layers.
Storing: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Enjoy this decadent Southern Pecan Caramel Cake with family and friends, perfect for celebrations or just a special treat!
