If you’re craving a dessert that perfectly captures the rich, comforting flavors of the South, let me introduce you to The Southern Pecan Caramel Cake Recipe. This delightful cake boasts layers of tender vanilla sponge studded with toasted pecans, all wrapped in a luscious, buttery caramel frosting that will have you coming back for seconds. It’s the ideal treat for family gatherings, celebrations, or any time you want to share a truly memorable slice of Southern hospitality on a plate.
Ingredients You’ll Need
All the ingredients in The Southern Pecan Caramel Cake Recipe are straightforward but absolutely essential, giving the cake its signature moistness, balanced sweetness, and that enticing nutty crunch. Each element plays a starring role in building the layers of flavor and texture that make this cake so unforgettable.
- 2½ cups all-purpose flour: provides structure and a tender crumb to the cake layers.
- 2½ teaspoons baking powder: ensures the cake rises perfectly light and fluffy.
- ½ teaspoon baking soda: works alongside the baking powder for that ideal lift.
- ½ teaspoon salt: enhances all the sweet flavors and balances the batter.
- 1 cup unsalted butter, softened: creates a rich, tender texture and adds depth.
- 1½ cups granulated sugar: sweetens the cake while helping to create a soft crumb.
- 4 large eggs: bind everything together and contribute to the cake’s airy rise.
- 1 teaspoon vanilla extract: infuses the cake with a warm, inviting aroma.
- 1 cup whole milk: adds moisture for a perfectly soft bite.
- 1½ cups chopped pecans, toasted: give a wonderful nutty crunch inside the cake layers.
- 1 cup unsalted butter (for frosting): forms the base of the caramel frosting’s creamy richness.
- 2 cups packed light brown sugar: brings deep caramel notes to the frosting.
- ½ cup evaporated milk: adds luscious creaminess and helps cook the caramel.
- 4 cups powdered sugar, sifted: sweetens and thickens the frosting to perfection.
- 1 teaspoon vanilla extract (for frosting): amplifies the buttery caramel flavor.
- 1 cup toasted pecans, chopped (for garnish): adds crunch and the perfect finishing touch.
How to Make The Southern Pecan Caramel Cake Recipe
Step 1: Prepare the Cake
Start by preheating your oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans. This ensures your cake won’t stick and will come out perfectly shaped. Next, whisk together your dry ingredients — the flour, baking powder, baking soda, and salt — so they’re evenly combined for a flawless rise.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, which helps your cake layers be airy and tender.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse a lovely warmth and sweetness into your batter.
Step 4: Combine Wet and Dry Ingredients
Alternately add the flour mixture and milk to your butter mixture, beginning and ending with the dry ingredients. This technique helps maintain a smooth batter while ensuring your cake layers stay moist and tender.
Step 5: Fold in Toasted Pecans
Gently fold in 1½ cups of toasted, chopped pecans to introduce that unmistakable Southern crunch directly in the batter. This nutty addition really elevates the texture of the cake.
Step 6: Bake the Cake Layers
Divide the batter evenly between the three prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely for the best frosting experience.
Step 7: Make the Caramel Frosting
In a saucepan over medium heat, melt the butter, then stir in the brown sugar and evaporated milk. Bring this mixture to a boil, then reduce the heat and let it simmer gently for 2 minutes to develop those rich caramel notes. Remove from heat, cool slightly, and whisk in the powdered sugar until smooth and creamy. Finally, stir in the vanilla extract to round out the flavor perfectly.
Step 8: Assemble the Cake
Place one cooled cake layer on a serving plate, generously spread caramel frosting on top, then add the second layer and repeat. Top with the third layer and cover the entire cake with frosting. Finish with a sprinkle of the chopped toasted pecans for a stunning presentation and extra nuttiness.
How to Serve The Southern Pecan Caramel Cake Recipe
Garnishes
For a show-stopping look and delightful texture, the chopped toasted pecans on top are essential. You can also drizzle a bit of extra caramel sauce or add a few whole pecans for a more rustic, inviting appearance that invites guests in.
Side Dishes
Serve this cake alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the caramel’s sweetness. A simple cup of strong coffee or spiced tea also pairs beautifully, enhancing the nutty, buttery flavors with their warm notes.
Creative Ways to Present
Try slicing The Southern Pecan Caramel Cake Recipe into petite squares or layering it in a trifle bowl with whipped cream and caramel drizzle for a unique serving style. You can also plate individual slices with a sprinkle of pecan crumbs and a dusting of powdered sugar for elegant dessert plates.
Make Ahead and Storage
Storing Leftovers
This cake stays perfectly moist when stored loosely covered at room temperature for up to two days. For longer storage, keep it in an airtight container in the fridge to preserve freshness, but bring it back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze The Southern Pecan Caramel Cake Recipe by wrapping the assembled and frosted cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and then sit out for an hour before slicing for that just-baked taste.
Reheating
To warm individual slices, gently heat them in the microwave for 10-15 seconds or until slightly warm—this softens the caramel frosting and brings out that melt-in-your-mouth goodness without drying the cake at all.
FAQs
Can I use pecan pieces instead of chopped pecans?
Absolutely! Larger pecan pieces will add an extra nutty crunch and make for a more textured bite. Just keep in mind bigger pieces might shift during baking, so pressing them lightly into the batter helps keep them evenly distributed.
Is there a substitute for evaporated milk in the caramel frosting?
You can use regular whole milk or half-and-half instead. The frosting might be a bit less creamy, but the luscious caramel flavor will still come through beautifully.
Can this cake be made gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Be sure to check your baking powder and other ingredients for gluten to keep your cake safe for sensitive eaters.
How long does this cake keep its freshness?
When properly stored at room temperature or in the fridge, The Southern Pecan Caramel Cake Recipe will stay delicious for up to 3-4 days. Beyond that, texture and flavor might start to decline.
Can I make the caramel frosting in advance?
Definitely! You can prepare the caramel frosting up to two days ahead and keep it refrigerated in an airtight container. Bring it to room temperature and give it a good stir before frosting your cake for smooth application.
Final Thoughts
The Southern Pecan Caramel Cake Recipe is truly a treasure worth making again and again. It brings together the best of Southern flavors in a way that’s approachable and utterly satisfying. Whether you’re baking for a special occasion or just to brighten up an ordinary day, this cake will wrap you in warm, sweet comfort with every bite. So go ahead, give it a try—you’ll be so glad you did!
Print
The Southern Pecan Caramel Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 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 rich and moist layered cake featuring toasted pecans folded into a buttery vanilla batter and topped with a luscious homemade caramel frosting. Perfectly spiced and sweetened, this classic southern dessert combines the crunch of toasted pecans with the smooth, creamy caramel frosting, making it a delightful treat for any occasion.
Ingredients
For the Cake:
- 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
For the Caramel Frosting:
- 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 pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly 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 until evenly combined.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Add the eggs to the creamed mixture one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture alternating with the whole milk, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Fold in pecans: Carefully fold the toasted chopped pecans into the batter to distribute them evenly without deflating the mixture.
- Divide batter and bake: Evenly divide the cake batter among the three prepared pans. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer the cakes onto wire racks to cool completely to room temperature.
- Prepare caramel frosting: In a medium saucepan over medium heat, melt the butter. Add packed light brown sugar and evaporated milk, stirring constantly to dissolve the sugar.
- Simmer mixture: Bring the butter, brown sugar, and milk mixture to a boil. Once boiling, reduce the heat and allow it to simmer for 2 minutes, stirring occasionally to avoid burning.
- Cool and mix frosting: Remove the saucepan from heat and allow the mixture to cool slightly. Gradually whisk in the sifted powdered sugar until the frosting is smooth and creamy. Stir in the vanilla extract to finish the frosting.
- Assemble the cake layers: Place one cake layer on a serving plate and spread a generous layer of caramel frosting over the top. Add the second layer and repeat the frosting process. Top with the third cake layer and frost the top and sides evenly with the remaining frosting.
- Garnish with pecans: Sprinkle the chopped toasted pecans evenly over the top of the cake to add a crunchy texture and enhance the nutty flavor.
Notes
- Make sure to toast the pecans before adding to the batter and for garnish to enhance their flavor and crunch.
- Allow the cakes to cool completely before frosting to prevent the caramel frosting from melting or sliding off.
- The caramel frosting is best spread when slightly cooled but still pourable to achieve a smooth finish.
- You can store the cake covered at room temperature for up to 2 days or refrigerate to keep it fresh longer.
- Use room temperature eggs and butter for the best mixing results and a light, fluffy cake texture.
