Southern Pecan Caramel Cake Recipe
There’s truly nothing like the taste of a homemade Southern Pecan Caramel Cake. This show-stopping dessert features fluffy, buttery layers studded with toasted pecans and is generously slathered with a luxuriously rich caramel frosting. Each bite is sweet, nutty, and intensely satisfying, evoking the warmth and hospitality of a classic Southern gathering. Whether you’re celebrating a special occasion or just feel inspired to bake something unforgettable, this cake delivers pure comfort and plenty of old-fashioned charm.
Ingredients You’ll Need
You’ll be amazed at how a few staple ingredients come together to create such a spectacular treat. Each item here plays a crucial role, working together to give the Southern Pecan Caramel Cake its signature flavor, tender crumb, and stunning layers.
- All-purpose flour: The backbone of the cake, lending structure and a delicate crumb.
- Baking powder: Gives the cake its light rise and keeps the layers fluffy.
- Salt: Just a touch enhances all the sweet and nutty flavors.
- Unsalted butter (cake and frosting): A must for richness and that classic buttery aroma—use at room temperature for best results.
- Granulated sugar: Creams beautifully with butter, creating a tender and sweet cake base.
- Large eggs: They help the cake rise and bind everything, adding moisture and richness.
- Whole milk: Introduces extra moistness and helps the cake stay soft and luscious.
- Vanilla extract (cake and frosting): Adds those lovely, subtle undertones that round out the cake’s flavors.
- Chopped pecans (toasted): The star ingredient—toast them first to amplify their aroma and crunch!
- Light brown sugar (frosting): Essential for that deep, caramel sweetness in the frosting.
- Evaporated milk (frosting): Helps bring out a silky, rich caramel that’s perfectly spreadable.
- Powdered sugar (frosting): Makes the caramel frosting smooth and creamy, just right for spreading.
How to Make Southern Pecan Caramel Cake
Step 1: Prepare the Cake Pans and Oven
Start by preheating your oven to 350°F. Grease and flour three 8-inch round cake pans, tapping out any excess flour to prevent sticking. Prepping your pans now ensures your hard work doesn’t stick later!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This combines all the essentials and ensures the leavening is evenly distributed for a perfectly risen Southern Pecan Caramel Cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy. This step whips air into the batter, promising soft, tender layers in every slice.
Step 4: Incorporate the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition for an even batter. Stir in the vanilla extract for that gorgeous aroma and depth.
Step 5: Alternate Flour Mixture and Milk
Starting and ending with the flour mixture, alternate adding it and the milk to the batter. This gradual mixing ensures your cake stays moist and the texture turns out just right—never dry or dense.
Step 6: Fold in the Toasted Pecans
Gently stir in the toasted, chopped pecans. This is where the magic happens; the pecans bring their signature crunch and nutty character—a must for any Southern Pecan Caramel Cake.
Step 7: Bake the Layers
Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 8: Make the Caramel Frosting
While your cakes are cooling, prepare the dreamy caramel frosting. Melt the unsalted butter in a saucepan over medium heat, then stir in the brown sugar and cook for 3 to 4 minutes until bubbly and thickened. Slowly whisk in the evaporated milk, then bring to a gentle boil. Remove from the heat and let the mixture cool for about 10 minutes. Gradually beat in the powdered sugar and vanilla until the frosting is smooth, glossy, and spreadable.
Step 9: Frost and Layer the Cake
Stack the cake layers, spreading caramel frosting generously between each one and over the top and sides. Allow the cake to set a bit at room temperature so the frosting firms up beautifully, creating that picture-perfect finish.
How to Serve Southern Pecan Caramel Cake
Garnishes
Dress up your Southern Pecan Caramel Cake with a shower of extra toasted pecans or a sprinkle of flaky sea salt for contrast. If you’re feeling fancy, a swirl of whipped cream on the side brings extra flair and creaminess to every plate.
Side Dishes
Balance the cake’s sweet, nutty flavors with a scoop of vanilla bean ice cream or a chilled glass of cold brew coffee. For something lighter, a fresh fruit salad with tart berries makes a delightful partner to each luscious bite.
Creative Ways to Present
For a party, try slicing the cake into slim bars or squares and serving them on a rustic wooden board. Stack individual slices in clear jars for a picnic or potluck, or serve mini versions as cupcakes if you’re feeding a crowd—each still bursting with all the nostalgia and taste of a traditional Southern Pecan Caramel Cake.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered at room temperature for up to two days to maintain its freshness and tender crumb. If you need to store it longer, transfer it to the refrigerator, where it’ll stay delicious for up to five more days—just let it come back to room temperature before serving for the best texture.
Freezing
To make this dessert ahead, wrap unfrosted cake layers tightly in plastic wrap, then foil, and freeze for up to three months. For the caramel frosting, store it in an airtight container in the freezer; let it thaw in the fridge overnight before using. This way, you can whip up a stunning Southern Pecan Caramel Cake any time a craving or special occasion strikes!
Reheating
If your refrigerated cake slices need a bit of softening, let them sit at room temperature for thirty minutes before serving. For that just-baked aroma, microwave a slice for 10-15 seconds—just enough to warm the caramel and revive the cake’s luscious texture.
FAQs
Can I use store-bought caramel instead of homemade frosting?
You can, but the homemade caramel frosting is truly what makes this cake unforgettable! Store-bought caramel works in a pinch, though the consistency and flavor might not be as rich and creamy as the from-scratch version.
What’s the best way to toast pecans?
Simply toast them in a dry skillet over medium heat for about five minutes, stirring frequently. The pecans are ready when fragrant, golden brown, and a little glossier—just be careful not to let them burn!
Can I make Southern Pecan Caramel Cake gluten-free?
Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Just keep an eye on the texture and check for doneness a minute or two earlier, as gluten-free cakes sometimes bake a bit faster.
Why is my caramel frosting too thick or thin?
If your frosting becomes too thick as it cools, add a splash of milk and beat it in until you get the perfect spreading consistency. If it’s too thin, beat in a bit more powdered sugar and let it sit to thicken before frosting the cake.
Can I make the cake layers ahead of time?
Definitely! Bake the cake layers a day or two in advance, wrap them tightly, and store at room temperature. When you’re ready, prepare the caramel frosting and assemble the cake for a no-fuss, stress-free dessert.
Final Thoughts
If you adore rich, comforting Southern desserts, you owe it to yourself to try this Southern Pecan Caramel Cake. Every layer is a celebration of flavor and tradition, guaranteed to impress friends and family. Don’t wait for a special occasion—let this cake bring a little Southern joy to your next gathering. You’ll be so glad you did!
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Southern Pecan Caramel Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of the South with this Southern Pecan Caramel Cake. This moist and tender cake is filled with toasted pecans and layered with a rich caramel frosting, making it a show-stopping dessert for any occasion.
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans (toasted)
Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ⅔ cup evaporated milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
- Prepare the cake batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, vanilla, flour mixture, milk, and pecans.
- Bake the cakes: Divide batter among pans and bake for 25-30 minutes. Cool completely.
- Make the caramel frosting: Melt butter, add brown sugar, cook until thickened. Whisk in milk, boil, then cool. Beat in powdered sugar and vanilla.
- Assemble the cake: Frost cake layers with caramel frosting, stacking and spreading between layers and over the top and sides.
- Set and serve: Let the cake set before slicing and serving.
Notes
- For deeper flavor, toast the pecans before adding.
- If frosting thickens, add a splash of milk for desired consistency.
- Store covered at room temperature for up to 2 days or refrigerate for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 58g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
