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

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If you’re ready for a dessert that tastes like pure Southern hospitality, the Southern Pecan Caramel Cake is about to become your new favorite showstopper. This classic cake combines tender buttery layers, a thick swirl of caramel frosting, and the irresistible crunch of toasted pecans. It’s rich without being overwhelming, and perfect for birthdays, family reunions, or those “just because” moments when only a homemade treat will do. Every bite feels like a warm hug — one you’ll want to share, but (honestly) you might not want to part with a single slice.

Southern Pecan Caramel Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Southern Pecan Caramel Cake unforgettable is its honest-to-goodness list of Southern baking staples. Just a handful of thoughtful choices — like toasting the pecans and splashing in real vanilla — make all the difference in flavor and texture.

All-purpose flour: The foundation for light, fluffy cake layers.
Baking powder: Ensures the cake rises beautifully and has a tender crumb.
Salt: Enhances all the rich flavors and balances the sweetness.
Unsalted butter (for both cake and frosting): Gives a luscious, creamy base and rich flavor in every component.
Granulated sugar: Delivers sweetness while helping the cake structure stay perfectly moist.
Large eggs: Bind the batter and add that signature golden color.
Vanilla extract: A splash of fragrance that cozies up beautifully with caramel and pecans.
Whole milk: Adds moisture and a delicate, creamy texture to the crumb.
Chopped toasted pecans: For crunch, warmth, and classic Southern flair.
Light brown sugar (for caramel frosting): Caramelizes to make that signature rich, golden swoon-worthy icing.
Evaporated milk: Thickens the frosting for the perfect spreadable texture.
Powdered sugar (sifted): Whips the caramel frosting into a dreamy, spreadable finish.
Extra toasted pecans (for garnish): Totally optional, but absolutely beautiful for adding a crisp, nutty topping.

How to Make Southern Pecan Caramel Cake

Step 1: Prep Your Pans and Oven

Set yourself up for baking success by preheating your oven to 350°F (175°C). Generously grease and flour three 8-inch round cake pans — this ensures your layers pop right out, golden and perfect. Taking just a minute to line your pans well makes for stress-free assembly later!

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, and salt. Blending the dry ingredients first means your batter will be lump-free and the cake will rise evenly. It’s a simple step, but key for that tender Southern Pecan Caramel Cake texture.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with granulated sugar until it’s pale and fluffy — usually about 3 to 5 minutes. This step traps air in the batter, making your cake exquisitely light. Don’t rush; this is the secret to dreamy layers!

Step 4: Add Eggs and Vanilla

Add your eggs one at a time, beating well after each goes in. This keeps your mixture smooth and helps build structure. Drizzle in the vanilla extract and let the fragrance remind you why homemade really is best.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and milk to your batter, beginning and ending with flour. Gently mix after each addition until just combined. This method ensures the cake stays incredibly moist without becoming dense. Finish by folding in the chopped pecans for that unmistakable Southern twist!

Step 6: Bake the Layers

Evenly divide the batter between your prepared pans and smooth the tops with a spatula. Slide them into the oven and bake for about 25–30 minutes, or until a toothpick comes out clean from the center. Let the cakes cool in their pans for 10 minutes, then gently turn them out onto wire racks to cool completely. This patience pays off — your caramel frosting will spread perfectly on cooled cakes.

Step 7: Make the Caramel Frosting

In a saucepan over medium heat, melt the butter and stir in your brown sugar and salt. Let this bubble away for 2–3 minutes (you’ll know it’s ready when your kitchen smells like heaven). Slowly whisk in the evaporated milk and bring the mixture to a gentle boil. Remove it from the heat, stir in the vanilla, and let it cool for about 10 minutes. Gradually beat in the sifted powdered sugar, transforming it into a silky, dreamy caramel frosting. Don’t walk away for too long — this frosting sets quickly!

Step 8: Assemble and Frost the Cake

Stack the cooled cake layers, spreading a thick ribbon of caramel frosting between each one. Coat the top and sides generously for swoops of flavor in every bite. If you’re feeling fancy (and you should!), finish with an extra sprinkle of toasted pecans. Let the assembled cake set so the frosting firms up — then, it’s ready to slice and savor.

How to Serve Southern Pecan Caramel Cake

Garnishes

Give your Southern Pecan Caramel Cake a little extra sparkle by scattering chopped toasted pecans across the top. You can also drizzle a touch of warm caramel sauce right before serving, or crown each slice with a dollop of whipped cream. The finishing touches add texture and visual flair nobody can resist.

Side Dishes

A cake this indulgent shines with simple accompaniments — think a scoop of vanilla bean ice cream, a chilled glass of milk, or a cup of strong coffee. For festive occasions, a fruit salad with berries or peaches brings a refreshing, light bite that balances the cake’s richness beautifully.

Creative Ways to Present

Transform your Southern Pecan Caramel Cake into the centerpiece of your dessert table! Display it on a vintage cake stand with extra pecans scattered around the base, or slice it into petite squares for a celebratory dessert platter. Individual cake pops made from cake scraps and extra frosting are irresistible for parties or bake sales, too.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the cake tightly wrapped or in an airtight container at room temperature for up to two days. For longer freshness, refrigerate — just bring slices back to room temperature before serving to restore their full flavor and tenderness.

Freezing

You can absolutely freeze Southern Pecan Caramel Cake! Wrap individual slices or entire layers (without frosting) tightly in plastic wrap, then in foil. They’ll keep well for up to three months. Thaw in the refrigerator overnight before frosting or enjoying.

Reheating

To revive that just-baked flavor, let refrigerated slices sit at room temperature for about 30 minutes. If you’d like a warm slice, gently microwave for 10 to 15 seconds — just enough to soften the caramel and make the pecans extra aromatic.

FAQs

Can I use store-bought caramel frosting?

Homemade caramel frosting truly sets this cake apart, making it luscious and deeply flavorful. While store-bought will work in a pinch, the from-scratch version is definitely worth the few extra steps for the authentic Southern Pecan Caramel Cake experience.

What’s the best way to toast pecans?

Spread pecans in a single layer on a baking sheet and toast at 350°F (175°C) for 5–8 minutes, stirring once or twice, until golden and fragrant. Toasting brings out their natural oil and rich flavor, a must for this cake!

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day ahead, wrap them tightly in plastic wrap once completely cool, and assemble the next day. This actually makes putting together your Southern Pecan Caramel Cake even easier.

Can I make this recipe gluten-free?

While this recipe relies on all-purpose flour, you can try substituting a gluten-free flour blend made for baking. Results may vary, so be sure to select a blend that pills itself as a one-to-one replacement for best results.

Is it possible to make cupcakes instead of a layer cake?

Yes, you can pour the cake batter into lined muffin tins (about two-thirds full) and bake for 18–22 minutes. Top cooled cupcakes with caramel frosting and a sprinkle of toasted pecans for a sensational handheld treat.

Final Thoughts

If you’re searching for a cake that will wow at every gathering, the Southern Pecan Caramel Cake delivers sweet memories and Southern comfort in every forkful. Try it once and you’ll find yourself asked for the recipe time after time — it’s that unforgettable! Gather your friends, pour the coffee, and enjoy the magic of this beloved classic.

Southern Pecan Caramel Cake Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 1 hour 30 minutes (including cooling and frosting)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Southern Pecan Caramel Cake, a delightful dessert that combines moist pecan-studded cake layers with a luscious caramel frosting.

Ingredients

Scale

For the cake:

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

For the caramel frosting:

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

For garnish:

1/2 cup chopped toasted pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Prepare the cake batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla, then alternate adding flour mixture and milk. Fold in chopped pecans. Divide batter into pans and bake for 25–30 minutes.
Make the caramel frosting: Melt butter, stir in brown sugar and salt, whisk in evaporated milk, and bring to a boil. Remove from heat, add vanilla, and gradually beat in powdered sugar until smooth.
Assemble the cake: Spread caramel frosting between layers and over the top and sides. Garnish with toasted pecans.
Allow to set: Let the cake set before slicing.