Sink your fork into a rich, buttery slice of Southern Pecan Caramel Cake, and you’ll instantly see why this is a cherished Southern classic. Layers of tender golden cake filled with toasted pecans, all wrapped up in an irresistibly silky caramel frosting, make this dessert a true showstopper for any occasion. Whether you’re celebrating a special holiday or just want to spoil your loved ones on an ordinary afternoon, this cake delivers pure comfort with every single bite.
Ingredients You’ll Need
With kitchen staples and a few special touches, each ingredient in this cake is handpicked to create that signature Southern flavor and melt-in-your-mouth texture. Even the most basic items shine here, working together to build those buttery layers and a caramel finish you absolutely can’t resist.
- Unsalted butter (1 cup, softened): Gives the cake and frosting their signature richness and a melt-in-your-mouth crumb.
- Granulated sugar (2 cups): Creates a sweet, light cake base and helps the butter cream up beautifully.
- Large eggs (4): Bind everything together and give the cake structure and tenderness.
- All-purpose flour (3 cups): The foundation for a sturdy but not heavy layer cake.
- Baking powder (1 tablespoon): Ensures a lofty rise and soft texture in each layer.
- Salt (½ teaspoon): Just a touch enhances overall flavor and balances the sweetness.
- Whole milk (1 cup): Adds moisture and keeps the cake tender and rich.
- Vanilla extract (1 teaspoon): The classic flavor booster that ties together the caramel and pecan notes.
- Chopped pecans, toasted (1½ cups): Bold, nutty flavor and a hint of crunch in every bite. Toasting deepens their buttery taste.
- For the Caramel Frosting: Get ready for a caramel lover’s dream!
- Unsalted butter (1 cup): The base for a creamy, indulgent frosting.
- Packed light brown sugar (2 cups): Caramelizes for a frosting that’s deep, rich, and full of Southern charm.
- Heavy cream (½ cup): Makes the frosting smooth, luxurious, and spreadable.
- Powdered sugar (4 cups): Gives the caramel frosting a fluffy, glossy finish.
- Vanilla extract (1 teaspoon): One more splash rounds out the caramel notes.
- Pinch of salt: A little goes a long way to balance that luscious caramel sweetness.
How to Make Southern Pecan Caramel Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and prepping three 8-inch round cake pans with a little butter and flour. This ensures your Southern Pecan Caramel Cake will pop right out with beautifully defined layers, ready for glorious frosting.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy. This step whips air into your batter, guaranteeing a lighter, tender crumb in every slice.
Step 3: Add Eggs One at a Time
Mix in the eggs, one at a time, fully incorporating each before adding the next. This process makes the cake rich and velvety, so don’t rush!
Step 4: Combine Dry Ingredients
In a second bowl, whisk together flour, baking powder, and salt. This step ensures the leavening gets evenly distributed for consistent results—no surprise pockets or lumps in your layers.
Step 5: Alternate Dry Ingredients and Milk
Slowly add the flour mixture to the butter mixture, alternating with sips of milk, starting and ending with flour. This alternating method keeps the batter smooth and the cake texture uniform.
Step 6: Stir in Vanilla and Pecans
Add the vanilla extract, then gently fold in those freshly toasted pecans. The kitchen will smell incredible, and you’ll see gorgeous specks of pecans throughout the batter.
Step 7: Bake the Cake Layers
Divide the batter evenly among your prepared pans, smoothing the tops with a spatula. Bake for 25–30 minutes until golden and a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely—patience pays off here!
Step 8: Make the Caramel Frosting
In a medium saucepan, melt the butter over medium heat, stir in brown sugar, and let it bubble away for a couple minutes. Carefully whisk in the cream, bring just to a boil, then take it off the heat and cool a bit. With a hand mixer, beat in powdered sugar, vanilla, and a pinch of salt until the frosting is pale, fluffy, and irresistible.
Step 9: Fill and Frost
Once the cakes are fully cooled, stack them up, spreading caramel frosting between each layer and along the sides and top. For extra flair, sprinkle with more toasted pecans just before serving—trust me, you’ll want them!
How to Serve Southern Pecan Caramel Cake
Garnishes
For a picture-perfect finish, top your Southern Pecan Caramel Cake with a generous handful of toasted pecans, a light sprinkle of powdered sugar, or even a little drizzle of extra caramel if you’re feeling adventurous. These final flourishes pack both extra flavor and elegant, bakery-worthy style.
Side Dishes
Serve your cake with fresh, lightly sweetened whipped cream or a scoop of vanilla ice cream for pure decadence. For a slightly lighter touch, simple berries—like raspberries or strawberries—are a dreamy side that complements every bite.
Creative Ways to Present
You can make Southern Pecan Caramel Cake the centerpiece of your dessert table by serving individual slices on fancy cake plates, or try cutting it into miniature squares for party-ready bites. For something fun, bake in a sheet pan and cut into bars for portable Southern sweets at potlucks or picnics.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Southern Pecan Caramel Cake tightly and refrigerate—it keeps beautifully for up to five days. When you’re ready for another treat, simply let the cake slices come to room temperature to enjoy that soft crumb and creamy caramel just as if it were freshly baked.
Freezing
Yes, you can absolutely freeze this cake! Wrap unfrosted cake layers well in plastic and foil before freezing for up to three months. If already frosted, freeze slices individually on a tray, then wrap. Thaw in the fridge overnight for the best texture.
Reheating
While there’s no need to reheat, if you enjoy your cake just barely warm, microwave slices for 10–15 seconds on low. The frosting will melt slightly, making that caramel even more gooey and delicious—just be careful not to overdo it!
FAQs
Can I use pre-toasted pecans or does fresh toasting matter?
Freshly toasted pecans make all the difference for flavor and crunch. Store-bought pre-toasted pecans will work in a pinch, but toasting them yourself at home really brings out their rich, nutty aroma and makes the Southern Pecan Caramel Cake extra special.
What’s the trick to getting smooth, lump-free caramel frosting?
Let the caramel mixture cool slightly before beating in the powdered sugar, and make sure to add it gradually. Use a hand mixer for fluffiness, and if you see any lumps, keep mixing—they’ll disappear with a little patience!
Can I make the cake ahead for a holiday or party?
Absolutely! You can bake the cake layers a day in advance, wrap tightly, and store at room temperature. Whip up the frosting and assemble just before serving—the flavors only get better after a day.
Is this Southern Pecan Caramel Cake very sweet?
It’s perfectly indulgent without going over the top! The salt and pecans balance the richness of the caramel frosting, and using unsalted butter keeps the sweetness in check. Pair with coffee or a glass of milk for a delightful finish.
Can I use walnuts or other nuts instead of pecans?
While pecans lend a classic Southern flavor, you can swap in walnuts or even a blend of your favorite nuts. The result is still delicious, but for the truest taste of Southern Pecan Caramel Cake, pecans are where it’s at!
Final Thoughts
There’s something magical about making a Southern Pecan Caramel Cake from scratch—the sweet aroma, the crackle of toasted pecans, the creamy swirl of caramel frosting. I hope you’ll give this recipe a try and let it become a beloved centerpiece at your own family table!
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Southern Pecan Caramel Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Southern Pecan Caramel Cake. Moist layers of pecan-studded cake are generously frosted with a luscious caramel frosting, making it a show-stopping dessert for any special occasion.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 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
- ½ cup heavy cream
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Prepare the cake batter: Cream butter and sugar, add eggs, mix dry ingredients with milk, add vanilla and pecans, and bake.
- Make the caramel frosting: Melt butter, mix in brown sugar and cream, add powdered sugar, vanilla, and salt, and beat until fluffy.
- Assemble the cake: Frost the cooled cakes with caramel frosting, layering and covering the cake. Garnish with pecans.
Notes
- Toast pecans for enhanced flavor.
- Refrigerate leftovers.
- Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 58g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
