The Southern Pecan Caramel Cake Recipe
If you’re searching for a show-stopping treat, look no further than The Southern Pecan Caramel Cake. Each bite of this classic Southern dessert is pure decadence, with tender buttery layers packed with toasted pecans and cloaked in a dreamy caramel frosting that sets up just right. Whether you’re celebrating a holiday, sharing with friends, or simply indulging a sweet craving, this cake delivers old-fashioned comfort and modern wow-factor in every slice.
Ingredients You’ll Need
The beauty of The Southern Pecan Caramel Cake lies in its straightforward, pantry-friendly ingredients, each one crucial for building flavor and texture. Toasted pecans provide a nutty crunch, while real butter and brown sugar ensure the frosting is luxuriously rich. Let’s break down what you’ll need and why!
- All-purpose flour: The backbone of the cake, giving it structure and a tender crumb.
- Baking powder: Ensures your layers rise tall and fluffy—don’t skip it!
- Salt: Just a touch brings out all the other flavors, especially in the caramel frosting.
- Unsalted butter (for cake and frosting): For that melt-in-your-mouth texture and unmistakable rich taste.
- Granulated sugar: Sweetens the cake while helping to create an airy, light crumb.
- Eggs: Bind everything together and add beautiful richness—bring them to room temperature for best results.
- Vanilla extract: Adds warmth and a subtle depth that complements the caramel perfectly.
- Whole milk: Moistens the batter, ensuring your cake stays soft and luscious.
- Chopped pecans (toasted): The star ingredient—toast them for extra flavor and crunch.
- Light brown sugar (for frosting): Responsible for the caramel’s deep color and signature flavor.
- Heavy cream: Gives the frosting that silky-smooth, spreadable consistency.
- Powdered sugar (sifted): Sweetens and thickens the frosting, making it easy to work with.
- Chopped pecans (for garnish): Completely optional, but totally irresistible for topping your masterpiece!
How to Make The Southern Pecan Caramel Cake
Step 1: Prep Your Pans and Ingredients
Start by preheating your oven to 350°F and greasing three 8-inch round cake pans. Sprinkle a little flour into each pan and tap out the excess. This simple step ensures your cake layers release flawlessly and look bakery-beautiful once they’re stacked.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Mixing them separately guarantees even distribution—no surprise lumps of baking powder! These dry ingredients are the secret to a light, even crumb that lets the pecans shine.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is pale, fluffy, and looks like clouds. This step is more important than you might think; it’s what gives your cake those gorgeous, tender layers that melt in your mouth.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, letting each one fully incorporate before adding the next. Stir in the vanilla extract—this is where the aroma really starts to build, hinting at the rich flavors to come.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. This gentle back-and-forth method keeps the batter light and prevents overmixing. Once combined, fold in those toasted pecans for that signature Southern crunch.
Step 6: Bake the Cake Layers
Divide the batter evenly among your prepared pans and smooth the tops. Pop them into the oven and bake for 25 to 30 minutes. When a toothpick inserted in the center comes out clean, you’re golden! Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: Make the Caramel Frosting
Melt the butter for the frosting in a saucepan over medium heat. Stir in the brown sugar and let it bubble away for 2 to 3 minutes. Whisk in the heavy cream and salt, bring to a gentle boil, then remove from heat. Once it’s cooled slightly, beat in the powdered sugar and vanilla until the frosting is smooth and dreamy. Adjust with more cream or sugar if needed—just aim for a spreadable, swoon-worthy consistency.
Step 8: Assemble The Southern Pecan Caramel Cake
Now comes the best part! Layer the cooled cakes with generous slathers of caramel frosting in between. Coat the outside and sides, then press chopped pecans around the edge or sprinkle them on top for that extra flourish. Let the cake sit at room temperature for a short while so the frosting can set and slice cleanly.
How to Serve The Southern Pecan Caramel Cake
Garnishes
For a truly stunning presentation, top your cake with a shower of extra toasted pecans. If you’re feeling fancy, a light dusting of powdered sugar or a drizzle of warm caramel sauce takes it over the top. Even a few edible flowers can add a special touch for a celebration.
Side Dishes
The Southern Pecan Caramel Cake pairs beautifully with simple accompaniments. Serve it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a Southern brunch, offer strong coffee or sweet tea alongside each slice to balance the rich, buttery flavors.
Creative Ways to Present
Try cutting the cake into squares for a unique “petite four” presentation, or serve individual layers in mason jars with extra frosting for a grab-and-go treat. For a festive holiday table, arrange slices on a vintage cake stand and surround them with whole pecans and caramel candies for instant Southern charm.
Make Ahead and Storage
Storing Leftovers
Cover any leftover slices of The Southern Pecan Caramel Cake tightly with plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days, but if you want to stretch it longer, pop it in the fridge—just let it come to room temperature before serving for best flavor and texture.
Freezing
You can absolutely freeze this cake! Wrap individual slices tightly in plastic wrap and then foil, or freeze the whole cake (unfrosted or frosted) for up to two months. Thaw overnight in the fridge, then let it sit out until it’s soft and luscious again.
Reheating
If you like your cake slightly warm (who doesn’t?), microwave slices for 10–15 seconds to bring back that just-baked softness. Be gentle so the frosting doesn’t melt too much—just enough to release the aroma and make every bite extra cozy.
FAQs
Can I use store-bought caramel frosting instead of homemade?
While store-bought frosting will work in a pinch, nothing compares to the depth and richness of homemade caramel. Making it from scratch is easier than you think, and it’s truly what makes The Southern Pecan Caramel Cake unforgettable.
Do I have to toast the pecans?
Toasting the pecans isn’t strictly necessary, but it brings out their nutty flavor and adds a delightful crunch. If you have a few extra minutes, this step is well worth it for the final result!
How do I keep my cake layers from sticking to the pan?
Greasing and flouring your pans is key, or you can use parchment rounds for insurance. Make sure to let the cakes cool in the pans for a few minutes before turning out—they’ll release much more easily.
Can I make The Southern Pecan Caramel Cake in advance?
Absolutely! You can bake the cake layers a day ahead, wrap them tightly, and frost the next day. The frosted cake also tastes even better after the flavors have had time to meld overnight.
What’s the best way to get smooth frosting on the cake?
For the silkiest finish, make sure your frosting is at the right consistency: soft and spreadable but not runny. Use an offset spatula for the sides and top, and work fairly quickly, since caramel frosting sets up as it cools.
Final Thoughts
Whether you’re a lifelong fan of Southern sweets or discovering this classic for the first time, The Southern Pecan Caramel Cake is pure joy in every forkful. Give it a try—your friends and family will be asking for the recipe, and you might just find it becomes a new tradition at your table!
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The Southern Pecan Caramel Cake Recipe
- Total Time: 1 hour (plus cooling and assembly)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
The Southern Pecan Caramel Cake is a rich and decadent dessert featuring moist layers of buttery pecan-studded cake topped with a luscious homemade caramel frosting. This classic Southern American treat blends toasted pecans and a creamy caramel glaze for a perfect holiday or special occasion cake that delights with every bite.
Ingredients
For the 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 tablespoon vanilla extract
- 1 cup whole milk
- 1½ cups chopped pecans, toasted
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups light brown sugar, packed
- ½ cup heavy cream
- ¼ teaspoon salt
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- ½ cup chopped pecans (optional)
Instructions
- Prepare Cake Pans and Dry Ingredients: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt thoroughly to ensure even rising and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help give the cake a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the cake’s flavor.
- Incorporate Flour Mixture and Milk: Alternately add the flour mixture and whole milk to the creamed butter mixture, beginning and ending with the flour mixture. Mix just until combined to prevent overworking the batter.
- Add Toasted Pecans: Gently fold in the chopped toasted pecans to evenly distribute the flavor and texture throughout the batter.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Caramel Frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook until it starts bubbling, about 2–3 minutes. Slowly whisk in heavy cream and salt, bring to a gentle boil, then remove from heat and let cool slightly.
- Finish Frosting: Beat in powdered sugar and vanilla extract until the frosting becomes smooth and spreadable. Adjust the consistency with additional cream or powdered sugar as needed.
- Assemble the Cake: Layer the cooled cakes with caramel frosting between each layer. Cover the entire cake with the remaining frosting. Press chopped pecans onto the sides or sprinkle on top for garnish if desired.
- Set and Serve: Let the cake sit at room temperature to allow the frosting to set before slicing and serving. Store the cake covered at room temperature for up to two days or refrigerate for longer preservation.
Notes
- Toast pecans in a 350°F oven for 7–8 minutes for extra flavor and crunch.
- The caramel frosting sets quickly, so work efficiently when assembling the cake to ensure smooth coverage.
- Store the cake covered at room temperature for up to two days, or refrigerate for longer storage to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 58g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
