Name: Southern Pecan Caramel Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs (room temperature); 1 teaspoon vanilla extract; 1 cup whole milk (room temperature); 1 1/2 cups chopped pecans (toasted); 1 cup unsalted butter; 2 cups packed light brown sugar; 1/2 teaspoon salt; 2/3 cup evaporated milk; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans (for garnish)

Jump to Recipe·Print Recipe

If there’s one recipe that never fails to wow at gatherings and makes my Southern heart melt, it’s Southern Pecan Caramel Cake. This stunner of a cake is pure indulgence: think buttery, tender layers studded with toasted pecans, wrapped in a cloud of silky caramel frosting. Every bite combines warmth, crunch, and sweet nostalgia. Whether you’re new to Southern baking or just adore decadent cakes, this showstopper will quickly become a tried-and-true favorite for birthdays, potlucks, or those sweet tooth cravings that strike out of nowhere!

Southern Pecan Caramel Cake Recipe - Recipe Image

Ingredients You’ll Need

The simplicity of these ingredients is part of the magic—each one brings something special, from rich flavor to perfect crumb. Don’t skip the toasting step for the pecans; it unlocks a nuttiness that makes this cake unforgettable!

All-purpose flour: Gives your cake a sturdy yet tender base you can cut beautiful slices from.
Baking powder: Helps the layers rise evenly and lends that pillowy softness.
Salt: Balances all the sweetness and brightens up those flavors.
Unsalted butter (softened): Vital for both the cake and frosting—creaming it ensures a light, moist crumb.
Granulated sugar: Adds sweetness and structure to the cake layers.
Large eggs (room temperature): Bring richness and help the cake hold together beautifully.
Vanilla extract: For warm, fragrant undertones in both cake and frosting.
Whole milk (room temperature): Keeps the layers moist and adds a tender texture.
Chopped pecans (toasted): The heart of this cake—toast them for amazing aroma and a sweet, nutty crunch.
Light brown sugar: The star of the caramel frosting, brings depth and real caramel flavor.
Evaporated milk: Makes the caramel frosting luxuriously creamy without being overly heavy.
Powdered sugar: Sweetens and thickens the frosting into a perfectly spreadable glaze.
Chopped pecans (for garnish): Finish the cake’s look and give everyone extra crunch in every bite.

How to Make Southern Pecan Caramel Cake

Step 1: Prep Your Pans and Oven

Start off by preheating your oven to 350°F (175°C)—this ensures that your Southern Pecan Caramel Cake bakes evenly from the get-go. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This extra step makes your cakes come out perfectly every time, no sticking!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. Whisking not only blends everything but adds a bit of air, which helps your cake layers bake up lighter.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until it’s pale, fluffy, and irresistible. This is one of those steps where patience pays off—creaming for several minutes introduces air and sets you up for a moist, delicate crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and give everything a good mix. Eggs bind the cake and enrich the flavor for each delicious bite.

Step 5: Combine Wet and Dry

Add the dry ingredients to your butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. This classic method prevents overmixing and ensures a tender cake—trust me, you’ll taste the difference.

Step 6: Fold in Toasted Pecans

Gently fold the toasted chopped pecans into your batter. Toasting is key—it brings out a richer, deeper pecan flavor that shines through every layer of this Southern Pecan Caramel Cake.

Step 7: Bake the Cakes

Divide your batter evenly among the prepared pans and smooth out the tops. Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean. Let those beauties cool in their pans for 10 minutes before transferring to wire racks to cool completely.

Step 8: Make the Caramel Frosting

While your cakes are cooling, get started on the caramel frosting. In a large saucepan, melt the butter over medium heat, then stir in the brown sugar and salt. Cook for about 2 minutes until the mixture is smooth and bubbling (that’s your caramel magic happening!). Slowly whisk in the evaporated milk and bring it all to a gentle boil. Remove from the heat and cool for 5 minutes. Gradually beat in the powdered sugar and vanilla until smooth. If thick, add a splash more evaporated milk to get the spreadable consistency you want.

Step 9: Assemble and Frost

Layer up! Stack the cooled cakes, spreading frosting between each layer and all around the top and sides. Finish with that signature swirl on top, and scatter the reserved pecans over everything for crunch and visual wow factor.

How to Serve Southern Pecan Caramel Cake

Garnishes

A classic finish for Southern Pecan Caramel Cake is a generous handful of extra toasted chopped pecans. If you’re feeling fancy, a light drizzle of homemade caramel sauce or a sprinkle of flaky sea salt over the frosting adds drama and a little sweet-and-salty pop.

Side Dishes

This cake pairs perfectly with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a truly Southern-inspired spread, try serving it alongside a cup of strong coffee, sweet tea, or even a glass of cold milk to cut the richness.

Creative Ways to Present

For special occasions, bake the batter as cupcakes and pipe the caramel frosting high, topped each with a whole candied pecan. You can also make mini layer cakes using biscuit cutters for an elegant dessert table display. If you’re hosting a party, serve slices on vintage china with fresh berries for an extra pop of color!

Make Ahead and Storage

Storing Leftovers

Leftover Southern Pecan Caramel Cake can be kept covered at room temperature for up to 3 days—just make sure it’s shielded from air to keep it as moist as the first slice. If your kitchen is warm, storing it in the fridge extends freshness further.

Freezing

You can freeze the assembled cake or individual slices tightly wrapped in plastic and foil for up to two months. For the best results, freeze unfrosted layers and make the caramel frosting fresh when ready to serve, but the frosted cake holds up surprisingly well for make-ahead occasions.

Reheating

Thaw frozen cake slices overnight in the refrigerator, then let them come to room temperature for about an hour before enjoying. If you prefer a warm slice, give it 10-15 seconds in the microwave—just enough to soften the caramel and bring out the rich flavors.

FAQs

Can I use store-bought caramel instead of making the frosting?

While you could use store-bought caramel in a pinch, the homemade caramel frosting is what gives Southern Pecan Caramel Cake its old-fashioned character and special flavor. Plus, it’s surprisingly easy and totally worth the little extra effort!

How do I toast pecans for the cake?

Spread the chopped pecans on a baking sheet and toast in a 350°F oven for 6–8 minutes until fragrant and lightly golden—just be sure to keep a close eye on them, as nuts can go from perfect to burnt very quickly.

Can I make this cake gluten-free?

Absolutely! Substitute an all-purpose gluten-free flour blend in the same amount. Check that your baking powder is gluten-free as well. The texture will be slightly different but still absolutely delicious.

Will this cake keep its shape if made in advance for a party?

Yes! Southern Pecan Caramel Cake holds up beautifully when made ahead. You can bake and frost the cake a day in advance; just keep it tightly covered to protect the texture and flavor.

Can I add more pecans or other mix-ins?

Of course! Feel free to add up to an additional cup of pecans if you love extra crunch. Some bakers like to include a handful of mini chocolate chips or finely shredded coconut for a unique spin.

Final Thoughts

If you’re ready to win hearts, make memories, and treat yourself to something extraordinary, add Southern Pecan Caramel Cake to your baking list. There’s truly nothing quite like homemade cake layered with toasted pecans and luscious caramel frosting—trust me, once you try it, you’ll want to share it with everyone you love!

Southern Pecan Caramel Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, decadent flavors of the South with this Southern Pecan Caramel Cake. Moist layers of pecan-studded cake are sandwiched together with a luscious caramel frosting, creating a show-stopping dessert that’s perfect for any special occasion.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup whole milk (room temperature)
1 1/2 cups chopped pecans (toasted)

Caramel Frosting:

1 cup unsalted butter
2 cups packed light brown sugar
1/2 teaspoon salt
2/3 cup evaporated milk
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Combine Wet and Dry Ingredients: Add dry ingredients to the wet mixture alternately with milk, folding in toasted pecans.
Bake: Divide batter among pans and bake for 25-30 minutes until a toothpick comes out clean. Cool cakes in pans before transferring to wire racks.
Make Caramel Frosting: Melt butter in a saucepan, stir in brown sugar and salt. Add evaporated milk, boil, then cool slightly. Beat in powdered sugar and vanilla until smooth.
Frost Cakes: Spread frosting between layers and over the top and sides of the cooled cakes. Sprinkle with chopped pecans.