If you are craving a cake that perfectly combines the rich, buttery flavors of pecans with the luscious sweetness of caramel, then look no further than The Southern Pecan Caramel Cake Recipe. This traditional Southern favorite is a heavenly, moist layer cake that boasts the crunch of toasted pecans folded into the batter and generously garnished on top, all wrapped in a creamy caramel frosting that is smooth, velvety, and utterly addictive. Every bite invites you to indulge in a warm hug of comforting flavors, making this cake a showstopper for family gatherings or any celebration that calls for a truly special dessert.
Ingredients You’ll Need
Getting your ingredients ready for The Southern Pecan Caramel Cake Recipe is a breeze because it relies on pantry staples plus a handful of pecans that bring a toasty depth. Each ingredient plays an important role, whether it’s baking powder providing lift, butter adding richness, or pecans lending their signature nutty crunch for texture and flavor.
- 2½ cups all-purpose flour: The cake’s sturdy base, perfect for a tender crumb.
- 2½ teaspoons baking powder: Ensures your cake rises to fluffy perfection.
- ½ teaspoon baking soda: Helps balance the acidity and promotes rise.
- ½ teaspoon salt: Enhances the sweetness and overall flavor.
- 1 cup unsalted butter, softened: Provides the rich, buttery foundation that keeps the cake moist.
- 1½ cups granulated sugar: Sweetens the batter while helping with the soft texture.
- 4 large eggs: Act as binders and add richness to the cake.
- 1 teaspoon vanilla extract: Lifts the flavor with warm, aromatic notes.
- 1 cup whole milk: Brings moisture and helps create a tender crumb.
- 1½ cups chopped pecans, toasted: Toasting unlocks their nutty aroma and adds delightful texture.
- 1 cup unsalted butter (for frosting): The rich base for the caramel frosting.
- 2 cups packed light brown sugar: Adds a deep caramel flavor to the frosting.
- ½ cup evaporated milk: Intensifies the creamy texture of the caramel.
- 4 cups powdered sugar, sifted: Sweetens the frosting and helps achieve the perfect consistency.
- 1 teaspoon vanilla extract (for frosting): Finishes the frosting with classic warmth.
- 1 cup toasted pecans, chopped (for garnish): Adds irresistible crunch and a beautiful finish.
How to Make The Southern Pecan Caramel Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and preparing three 8-inch round cake pans with grease and flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt. In a larger bowl, cream the softened butter with granulated sugar until the mixture becomes light and fluffy—a key step to getting that tender crumb everyone loves. Slowly add the eggs, one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract for that warm Southern touch. Alternate adding the dry flour mixture and the whole milk to the creamed base, beginning and ending with the flour mixture, to keep everything balanced and smooth. Finally, fold in the chopped toasted pecans gently to keep their crunchy texture intact.
Step 2: Bake the Cake Layers
Divide the smooth batter evenly between the three prepared cake pans. Bake them for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean—indicating those layers are baked to perfection. Once done, let the cakes cool in their pans for about 10 minutes, then loosen the edges and transfer them to wire racks to cool completely before frosting. Cooling is critical so the caramel frosting doesn’t melt and slide off your layers.
Step 3: Make the Caramel Frosting
For that sensational caramel frosting, melt one cup of unsalted butter in a saucepan over medium heat. Stir in the light brown sugar and evaporated milk, constantly stirring as the mixture comes to a boil. Keep boiling gently for 2 minutes to achieve that deep caramel flavor and smooth texture. Remove from heat and allow it to cool slightly before gradually whisking in the sifted powdered sugar until the frosting turns luxuriously smooth. Stir in a teaspoon of vanilla extract to round out the flavor profile beautifully.
Step 4: Assemble and Frost the Cake
Now for the rewarding part—assembly! Place one cake layer on your serving plate and spread a generous layer of caramel frosting over the top. Repeat with the second cake layer and more frosting, then add the final third layer and cover the entire cake generously with the remaining frosting. To finish, sprinkle the cake with chopped, toasted pecans. This final touch adds a lovely crunch and visually signals just how special this cake is.
How to Serve The Southern Pecan Caramel Cake Recipe
Garnishes
While the toasted pecans on top are classic, adding a light dusting of powdered sugar or a drizzle of extra caramel sauce can elevate the presentation and flavor further. A few whole pecan halves arranged neatly create an inviting look. Fresh seasonal fruits like sliced pears or figs also pair surprisingly well and add a pop of natural sweetness.
Side Dishes
This cake shines best when paired with simple accompaniments. Consider serving it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a creamy contrast. A cup of robust coffee or rich black tea is the perfect beverage to complement the nutty, caramel flavors without overpowering them.
Creative Ways to Present
If you want to impress guests with your Southern Pecan Caramel Cake Recipe, try plating individual slices with a drizzle of warm caramel sauce and a few pecan halves artfully scattered around the dessert plate. For a casual touch, slice it into smaller squares and serve it as bite-sized cake bars at a party. You can even turn leftovers into decadent trifle layers with whipped cream and crushed pecans!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is recommended to keep the frosting firm and fresh, but make sure to bring the cake to room temperature before serving to enhance the flavor and texture.
Freezing
The Southern Pecan Caramel Cake Recipe freezes beautifully. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to three months. To enjoy, thaw the cake overnight in the refrigerator, then bring it to room temperature before slicing for the best experience.
Reheating
This cake is best enjoyed at room temperature, so reheating is usually unnecessary. However, if you prefer a warm slice, microwave a single piece on low power for 15 to 20 seconds. Avoid overheating to prevent the frosting from melting completely, which could make the cake overly messy.
FAQs
Can I use different nuts instead of pecans?
Absolutely! While pecans give this cake its signature Southern charm, toasted walnuts or almonds can be great substitutes. They offer their own unique flavor and crunch that complements the caramel frosting beautifully.
Is it possible to make this cake gluten-free?
You can try using a gluten-free blend that mimics all-purpose flour, but be mindful that the texture might differ slightly. Adding a bit of xanthan gum helps maintain structure, and always ensure your baking powder and other ingredients are certified gluten-free.
Can I prepare the cake layers in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped tightly at room temperature or in the refrigerator. Just assemble and frost the next day for the freshest taste and easiest handling.
What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and slightly browned. Let them cool before chopping and adding to the batter or using as garnish to maximize their crunch and flavor.
Can I make the caramel frosting ahead of time?
You sure can! Prepare the frosting and keep it covered at room temperature for up to a day. If it thickens too much, whisk in a splash of milk to loosen it before frosting your cake.
Final Thoughts
I can’t recommend The Southern Pecan Caramel Cake Recipe enough for anyone wanting to add a touch of Southern hospitality and sweetness to their dessert repertoire. It’s a perfect balance of moist cake, nutty pecans, and rich caramel frosting that will have everyone asking for seconds. Give it a try—you might just find your new favorite cake!
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The Southern Pecan Caramel Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
The Southern Pecan Caramel Cake is a rich and moist layered cake featuring a tender crumb infused with toasted pecans. Topped with a luscious homemade caramel frosting and garnished with crunchy toasted pecans, this classic Southern dessert is perfect for celebratory occasions or an indulgent afternoon treat.
Ingredients
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
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
Garnish
- 1 cup toasted pecans, chopped
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure proper emulsification. Stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the flour mixture to the butter mixture in alternating batches with the whole milk, beginning and ending with the dry ingredients. Mix gently until fully combined but avoid overmixing.
- Fold in Pecans: Gently fold the toasted chopped pecans into the batter, distributing them evenly.
- Fill Pans and Bake: Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes emerges clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make Caramel Frosting – Melt Butter: In a medium saucepan over medium heat, melt the butter completely.
- Add Brown Sugar and Evaporated Milk: Stir in packed light brown sugar and evaporated milk, continuing to stir constantly to prevent burning.
- Simmer the Mixture: Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes to meld the flavors and thicken slightly.
- Cool and Add Powdered Sugar: Remove the saucepan from heat and let it cool slightly. Gradually whisk in the sifted powdered sugar until the frosting is smooth and spreadable.
- Stir in Vanilla: Add vanilla extract and mix thoroughly to enhance flavor.
- Assemble the Cake – First Layer: Place one cake layer on a serving plate and spread a generous amount of caramel frosting evenly over the top.
- Add Second and Third Layers: Place the second cake layer on top, repeat frosting application, then add the third layer. Frost the entire top and sides of the assembled cake uniformly.
- Garnish: Sprinkle the top and sides of the cake with chopped toasted pecans, adding texture and a nutty crunch to finish.
Notes
- Ensure cakes are completely cool before frosting to prevent melting or sliding.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally for even toasting.
- Use room temperature butter and eggs for best creaming results and batter consistency.
- Store cake covered at room temperature for up to 2 days or refrigerated up to 4 days. Bring to room temperature before serving.
- For a deeper caramel flavor, brown the butter slightly before using in the frosting but avoid burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
