The Southern Pecan Caramel Cake is a true masterpiece of indulgence, perfect for any celebration or cozy gathering. Each bite delivers a heady blend of fluffy butter cake, roasted pecans, and rich, velvety caramel frosting—comforting yet elegant, simple in preparation but divine in flavor. If you’re searching for a treat that will have everyone asking for seconds (and maybe even your secret), this is the cake that checks all the boxes. Whether you’re channeling grandma’s kitchen or adding a Southern touch to your dessert table, this beloved recipe delivers sweetness, crunch, and nostalgia in every slice.
Ingredients You’ll Need
Every ingredient for this cake works hard to bring you old-fashioned Southern flavor, sugar-toasted nuts, and that signature caramel kick. It’s a straightforward list, but fresh, quality staples are the key to cake perfection!
- All-Purpose Flour: Supplies structure and softness—sift for a delicate crumb.
- Baking Powder: Helps lift the cake, making it fluffy.
- Baking Soda: Aids with leavening, key for lightness when using buttermilk.
- Salt: Just a pinch pulls the flavors into balance.
- Unsalted Butter (cake): Softened butter creates a moist, tender base filled with rich flavor.
- Granulated Sugar: Adds sweetness and helps the cake caramelize to a golden hue.
- Eggs: Layer in fat and structure, holding everything together while adding richness.
- Vanilla Extract: A splash brings warmth and depth to every bite.
- Buttermilk: Makes the crumb unbelievably soft and gives the cake just a touch of tang.
- Pecans (toasted, for cake): Toasting enhances their nutty flavor and crisp texture; don’t skip this step!
- Unsalted Butter (frosting): Melts into the brown sugar for a true caramel taste.
- Brown Sugar: The caramel secret—deep, molasses flavor for a luscious frosting.
- Milk: Loosens and smooths the frosting for easy spreading.
- Powdered Sugar: Thickens the frosting and creates a creamy finish.
- Vanilla Extract (frosting): Rounds out the caramel’s sweetness.
- Pecans (toasted, for topping): Crunchy, beautiful, and the perfect crown for your cake.
How to Make Southern Pecan Caramel Cake
Step 1: Prep Your Pans and Toast the Pecans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line each bottom with parchment paper for a foolproof release. Meanwhile, toast your pecans in a dry skillet over medium heat for 5 to 6 minutes, stirring often until they’re golden and smell irresistible—this step brings out their nutty, buttery best.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This not only evenly distributes the leaveners but also ensures that every forkful of your Southern Pecan Caramel Cake is perfectly risen and seasoned.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy—a stand mixer or handheld mixer will make easy work of this. This process traps air, giving the cake its signature tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. This gradual approach helps the batter stay smooth and creamy. Stir in the vanilla extract for that essential cozy Southern aroma.
Step 5: Combine Wet and Dry, Then Fold in Pecans
Alternately add the dry ingredients and buttermilk in three batches, starting and ending with the dry. Mix just until incorporated to keep the cake tender. Gently fold in the cooled, toasted pecans for that irresistible crunch in every slice.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans. Use a spatula to smooth the tops, then slide them into the oven. Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let cakes cool in the pans for ten minutes before turning them onto wire racks to cool completely—patience is your friend here!
Step 7: Make the Caramel Frosting
Melt the butter in a saucepan over medium heat; stir in the brown sugar and cook, stirring constantly, for about two minutes. Add the milk, bring to a gentle boil, then remove from the heat. Let it cool slightly before whisking in powdered sugar and vanilla—now you’ve got a silky frosting ready to blanket your cake.
Step 8: Assemble and Decorate
Place one cake layer on your serving plate. Spread a generous layer of caramel frosting over the top, stack on the second cake, and finish with frosting over the top and sides. Immediately sprinkle with extra toasted pecans—the signature touch that makes every Southern Pecan Caramel Cake a showstopper.
How to Serve Southern Pecan Caramel Cake
Garnishes
A classic finish for this Southern Pecan Caramel Cake is a liberal handful of toasted pecans scattered over the top, adding not just crunch but a touch of rustic elegance. For a celebratory spin, drizzle a thread of caramel sauce or even a sprinkle of flaky sea salt to offset the sweetness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of barely sweetened whipped cream. For a truly Southern touch, consider serving it with a cup of strong coffee or sweet tea—which balances the cake’s rich caramel notes and creates a classic flavor pairing.
Creative Ways to Present
Dress up slices with extra caramel drizzle or serve the cake as the finale to a potluck or holiday meal. For a fun twist, layer cubes of the cake in parfait glasses with whipped cream and pecans for individual trifles—creative, pretty, and just as delicious.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Southern Pecan Caramel Cake tightly with plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen runs warm or you prefer extra freshness, pop it in the fridge—it stays moist and flavorful for up to five days.
Freezing
You can freeze the cake (either whole or in individual slices) by wrapping it tightly in plastic wrap and then foil. For best taste and texture, freeze for up to two months. Thaw overnight in the refrigerator, and bring to room temperature before serving for that just-baked softness.
Reheating
If you like your cake slightly warm, which makes the caramel frosting extra gooey, pop an individual slice in the microwave for 10-15 seconds. Just enough heat is all you need to revive that freshly baked aroma and melt-in-your-mouth texture!
FAQs
Can I make the Southern Pecan Caramel Cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the flavors meld. You can bake the layers and even frost them up to a day in advance—store covered at room temperature or in the fridge until you’re ready to serve.
Can I use different nuts or omit them?
While pecans are classic and give the true Southern Pecan Caramel Cake its flavor, you can swap them for walnuts or leave them out entirely if you prefer. Just know you’ll lose that signature Southern crunch and depth.
What’s the secret to smooth caramel frosting?
The key is patience! Allow the caramel mixture to cool slightly before adding the powdered sugar, and whisk until silky smooth. If it thickens too much, just add a splash of milk to loosen it for perfect spreadability.
Can I bake this as a sheet cake instead?
Absolutely. Pour the batter into a greased 9×13-inch pan and bake for around 30 to 35 minutes. This format makes serving a crowd a breeze and keeps all that frosting and pecan goodness in every portion.
Is the cake very sweet?
Like most Southern desserts, this one leans sweet thanks to both the cake and that fabulous caramel frosting. You can reduce the sugar in the frosting a bit if you prefer, or serve with unsweetened whipped cream to balance each bite.
Final Thoughts
If you’re ready to treat your friends or family to a slice of pure Southern hospitality, start with this Southern Pecan Caramel Cake. There’s something magical about a dessert that brings everyone to the table with big smiles and full hearts. Happy baking!
Print
Southern Pecan Caramel Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of the South with this Southern Pecan Caramel Cake. Moist layers of buttermilk cake studded with toasted pecans are sandwiched together with a luscious caramel frosting, creating a dessert that is perfect for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans (toasted)
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup chopped pecans (toasted)
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine wet and dry ingredients: Add dry ingredients to the wet mixture in three additions, alternating with buttermilk. Fold in toasted pecans.
- Bake: Divide batter between pans and bake for 25–30 minutes until a toothpick inserted comes out clean. Cool before frosting.
- Make caramel frosting: Melt butter, brown sugar, and milk in a saucepan. Boil, then whisk in powdered sugar and vanilla until smooth.
- Frost the cake: Frost one cake layer, stack the second layer, and frost the top and sides. Sprinkle with toasted pecans.
- Set and serve: Let the cake sit at room temperature for 30 minutes before slicing.
Notes
- For deeper flavor, toast the pecans in a dry skillet for 5–6 minutes.
- This cake pairs well with coffee or makes a delightful holiday dessert.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
