If you’ve ever dreamed of a cake that perfectly marries the rich, buttery crunch of pecans with a luscious homemade caramel frosting, then you’re in for a treat with The Southern Pecan Caramel Cake Recipe. This delightful classic is a true Southern gem that brings warmth and comfort to any occasion, with layers of tender cake generously studded with toasted pecans and slathered in a dreamy, creamy caramel glaze. Whether you’re an experienced baker or just eager to impress loved ones, this recipe balances simplicity and indulgence in the most satisfying way.
Ingredients You’ll Need
Every ingredient here plays an essential role, from creating the perfect crumb to delivering that iconic Southern caramel sweetness. The simplicity of common pantry staples combined with specialty touches like toasted pecans makes The Southern Pecan Caramel Cake Recipe both easy to craft and incredibly flavorful.
- 2½ cups all-purpose flour: Provides the sturdy yet tender base for the cake layers.
- 2½ teaspoons baking powder: Helps the cake rise to fluffy perfection.
- ½ teaspoon baking soda: Adds lift and a delicate crumb texture.
- ½ teaspoon salt: Enhances all the other flavors with a subtle balance.
- 1 cup unsalted butter, softened: Gives richness and moisture, ensuring each bite is melt-in-your-mouth.
- 1½ cups granulated sugar: Sweetens the cake while aiding in a tender texture.
- 4 large eggs: Provide structure and a silky crumb, essential for that Southern cake charm.
- 1 teaspoon vanilla extract: Adds aromatic warmth and depth.
- 1 cup whole milk: Keeps the batter moist and tender, perfect for balancing richness.
- 1½ cups chopped pecans, toasted: Toasting intensifies their flavor and adds irresistible crunch inside the cake.
- 1 cup unsalted butter (for frosting): Creates the luscious, creamy base of the caramel frosting.
- 2 cups packed light brown sugar: Essential for that deep caramel flavor with a touch of molasses sweetness.
- ½ cup evaporated milk: Adds creaminess and thickness to the frosting.
- 4 cups powdered sugar, sifted: Sweetens and perfects the smooth texture of the caramel frosting.
- 1 teaspoon vanilla extract (for frosting): Enhances the caramel notes and brings everything together beautifully.
- 1 cup toasted pecans, chopped (for garnish): Adds a stunning finish and extra nutty texture on top.
How to Make The Southern Pecan Caramel Cake Recipe
Step 1: Prepare Your Cake Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). While it warms, grease and flour three 8-inch round cake pans to ensure your layers come out cleanly. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt—these dry ingredients will give your cake structure and the perfect rise.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and full of air. This step is the secret to that tender crumb and moist texture everyone loves in a Southern cake.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to create an even batter. Then, stir in the vanilla extract, which offers a cozy, fragrant touch to the cake.
Step 4: Alternately Add Dry Ingredients and Milk, Then Fold in Pecans
Carefully mix in the flour mixture in three parts, alternating with the milk, to maintain a smooth batter without overmixing. Finally, gently fold in the toasted pecans—a key element that gives the cake its signature nutty crunch.
Step 5: Bake the Cake Layers
Divide the batter evenly among your prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely—this cooling period is crucial for frosting success.
Step 6: Make the Caramel Frosting
In a saucepan over medium heat, melt 1 cup of butter. Stir in the packed light brown sugar and evaporated milk, whisking constantly to prevent burning. Bring to a boil, then reduce the heat and let it simmer gently for 2 minutes. Remove from heat and cool slightly, then gradually whisk in the sifted powdered sugar until smooth and creamy. Stir in the vanilla extract to finish the frosting, which should be thick but spreadable.
Step 7: Assemble and Frost the Cake
Place one cake layer on your serving plate and spread an even layer of caramel frosting over the top. Repeat with the second layer, then cover with the final cake layer. Frost the entire cake—top and sides—with the remaining caramel frosting. The frosting’s glossy warmth pairs beautifully with the nutty cake layers.
Step 8: Garnish with Chopped Pecans
Finish by generously sprinkling the top with toasted, chopped pecans, adding a sensational crunch and a striking presentation to your Southern masterpiece.
How to Serve The Southern Pecan Caramel Cake Recipe
Garnishes
Beyond the classic toasted pecans, consider adding a light drizzle of caramel sauce or a sprinkle of flaky sea salt to heighten the flavors. These little touches not only enhance the caramel’s sweetness but also add contrast and texture for an unforgettable bite.
Side Dishes
This cake pairs wonderfully with simple sides like fresh berries or a scoop of vanilla ice cream to balance the richness. For a more festive touch, serve alongside a hot cup of strong coffee or spiced tea to complement the deep caramel notes.
Creative Ways to Present
Make your Southern Pecan Caramel Cake Recipe the star of any gathering by serving it on a rustic wooden board garnished with pecan halves and edible flowers. Or slice it into petite squares for an elegant dessert buffet. You can even layer it into a trifle with whipped cream and chopped pecans for a playful twist.
Make Ahead and Storage
Storing Leftovers
Leftover cake stores beautifully in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. The caramel frosting keeps the cake moist and flavorful, but refrigeration helps preserve its freshness longer.
Freezing
You can freeze this cake either fully assembled or in layers. Wrap each cake layer tightly in plastic wrap and place it in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reassemble with fresh frosting if desired.
Reheating
If you prefer your cake slightly warm, gently heat individual slices in the microwave for about 15 seconds. This brings out the gooey texture of the caramel frosting and enhances the nutty aroma, making every bite feel freshly baked.
FAQs
Can I use other nuts instead of pecans in The Southern Pecan Caramel Cake Recipe?
Absolutely! While pecans are traditional and add a wonderful flavor and crunch, you can substitute with walnuts or hazelnuts if you prefer. Just toast them for the best flavor.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a trusted gluten-free baking mix. Just be sure it contains xanthan gum or another binder to maintain the cake’s texture.
Can I prepare the caramel frosting ahead of time?
Yes, the caramel frosting can be made a day ahead. Store it covered at room temperature or in the refrigerator. Before frosting, give it a good stir, and if needed, warm it slightly to soften.
How do I know when the cake is fully baked?
A toothpick inserted into the center of a cake layer should come out clean or with just a few moist crumbs. Avoid overbaking to keep the cake moist and tender.
What is the best way to toast pecans for this recipe?
Toast pecans in a single layer on a baking sheet at 350°F (175°C) for about 8-10 minutes, stirring once halfway through to ensure even toasting without burning. This enhances their flavor and crunch.
Final Thoughts
The Southern Pecan Caramel Cake Recipe is more than just dessert; it’s a celebration of Southern comfort and flavor. Its tender cake layers, rich caramel frosting, and toasty pecans come together to create something absolutely magical. I encourage you to try this recipe and share it with the people you love—the smiles and second helpings will tell you exactly how good it is.
Print
The Southern Pecan Caramel Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
The Southern Pecan Caramel Cake is a classic, moist, and tender layered cake infused with toasted pecans and enveloped in a luscious homemade caramel frosting. This rich and flavorful dessert combines the buttery crunch of pecans with a smooth caramel frosting, making it perfect for celebrations and family gatherings.
Ingredients
Cake Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1½ cups chopped pecans, toasted
Caramel Frosting Ingredients
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup evaporated milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped (for garnish)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender cake 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 for flavor.
- Combine Flour and Milk: Gradually add the dry flour mixture alternately with the whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in Pecans: Gently fold the toasted chopped pecans into the batter to distribute them evenly without deflating the mixture.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, signaling the cakes are done.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely, ensuring the frosting doesn’t melt when applied.
- Make the Caramel Frosting: In a saucepan over medium heat, melt the butter. Add the light brown sugar and evaporated milk, stirring constantly to prevent burning.
- Simmer the Mixture: Bring the mixture to a boil, then reduce the heat and let it simmer for 2 minutes, allowing the caramel to thicken slightly.
- Finish the Frosting: Remove the saucepan from heat and let it cool slightly. Gradually whisk in the sifted powdered sugar until the frosting is smooth and creamy. Stir in the vanilla extract for added flavor.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.
- Layer the Cake: Add the second cake layer and repeat the frosting process. Place the third layer on top and frost the entire outside of the cake evenly.
- Garnish: Decorate the top and sides with the chopped toasted pecans for a crunchy, nutty finish.
Notes
- For best results, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- Make sure all ingredients, especially the butter and eggs, are at room temperature to ensure a smooth batter.
- Use an offset spatula to apply frosting evenly and achieve smooth sides on the cake.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap to keep fresh.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake freezes well; wrap layers separately and thaw before frosting and assembling.
