If you’re looking for a dessert that captures the warmth, comfort, and sweetness of the South, the Southern Pecan Caramel Cake is pure perfection. This rich, buttery cake is layered with a silky caramel frosting and sprinkled generously with toasted pecans, creating an irresistible combination of textures and flavors. Every bite feels like a cozy Southern hug — nutty, sweet, and deeply satisfying. I once tried adding a drizzle of salted caramel sauce on top, and it elevated the cake to an entirely new level of indulgence. Perfect for holidays, birthdays, or any special occasion, this cake never fails to impress. It’s a classic dessert that looks elegant yet feels wonderfully homemade.
Why You’ll Love This Recipe
This Southern Pecan Caramel Cake is the kind of dessert that brings everyone to the table. It’s moist, rich, and full of the signature buttery caramel flavor the South is known for. The toasted pecans add crunch and warmth, balancing the sweetness beautifully. Despite its impressive layers and deep flavor, the recipe is surprisingly straightforward. It’s ideal for gatherings, Sunday suppers, or when you just want to bake something truly special that tastes like home.
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Southern Pecan Caramel Cake: A Sweet Southern Classic
- Total Time: 1 hr 10 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Southern Pecan Caramel Cake is a rich, moist, and buttery classic layered cake topped with creamy caramel frosting and crunchy toasted pecans. This indulgent Southern dessert combines the nutty flavor of pecans with smooth, homemade caramel for a decadent treat perfect for holidays and special occasions.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
- For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 2/3 cup evaporated milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Stir in vanilla extract and toasted pecans.
- Divide batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- To make the Caramel Frosting: In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly for 2 minutes until dissolved.
- Slowly add evaporated milk and bring to a boil, stirring constantly. Boil for 3–4 minutes, then remove from heat and let cool slightly.
- Gradually whisk in powdered sugar and vanilla until smooth and creamy. If too thick, add a splash of milk.
- Spread caramel frosting between layers and over the top and sides of the cake.
- Sprinkle chopped pecans over the top for garnish. Let the frosting set before slicing and serving.
Notes
- Toast pecans in a dry skillet over medium heat for 4–5 minutes for enhanced flavor.
- Ensure the cake is completely cool before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Warm slightly before serving for a gooey caramel texture.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – The foundation of the cake, providing structure and a tender crumb when combined with butter and sugar.
Granulated Sugar – Sweetens the batter and helps achieve a light, golden cake.
Brown Sugar – Adds depth and a hint of molasses flavor that complements the caramel frosting.
Butter – Brings rich flavor and moisture to both the cake and frosting. Always use real butter for the best results.
Eggs – Give the cake its structure and help bind all ingredients for a fluffy texture.
Buttermilk – Keeps the cake moist and adds a subtle tang that balances the sweetness.
Baking Powder & Baking Soda – Ensure the cake rises perfectly soft and fluffy.
Vanilla Extract – Enhances the overall flavor and ties together the caramel and nutty notes.
Toasted Pecans – Provide a buttery crunch in every bite. Toasting them enhances their natural flavor.
Brown Sugar (for frosting) – Used to create the rich caramel frosting that defines this Southern classic.
Heavy Cream – Gives the caramel frosting its smooth, velvety texture.
Powdered Sugar – Thickens and sweetens the frosting to the perfect consistency.
Salt – Balances the sweetness and intensifies the caramel’s depth of flavor.
Directions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper. In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in half of the toasted pecans. Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
For the caramel frosting, melt butter in a saucepan over medium heat. Add brown sugar and stir constantly until it begins to bubble and dissolve completely. Slowly whisk in heavy cream and a pinch of salt. Let the mixture simmer for 2–3 minutes, then remove from heat and cool slightly. Gradually beat in powdered sugar until the frosting is thick and spreadable. Assemble the cake by layering caramel frosting between each layer, then spread it generously over the top and sides. Garnish with the remaining toasted pecans and drizzle with extra caramel sauce if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves about 10–12 people. Preparation time is around 30 minutes, baking time 30 minutes, and assembly another 15 minutes. Plan for a total time of approximately 1 hour and 15 minutes.
Storage/reheating
Store the Southern Pecan Caramel Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Variations and Customizations
Salted Caramel Twist – Add a sprinkle of flaky sea salt over the frosting for a sweet-and-salty balance.
Chocolate Pecan Delight – Add a thin layer of chocolate ganache between the cake layers before frosting.
Coconut Caramel Cake – Fold shredded coconut into the batter for added flavor and texture.
Maple Infusion – Replace vanilla with maple extract for a deeper, autumn-inspired flavor.
Pecan Praline Topping – Pour a pecan praline sauce over the top instead of frosting for extra decadence.
Cupcake Version – Turn this recipe into cupcakes for easy serving at parties.
Brown Butter Base – Use browned butter in the batter and frosting for a nutty, toffee-like depth.
Layered Mini Cakes – Make smaller, individual versions using mini springform pans.
Gluten-Free Option – Substitute with a 1:1 gluten-free baking mix for similar results.
Bourbon Touch – Add a tablespoon of bourbon to the frosting for a Southern flair that enhances the caramel.
FAQs
Can I make the caramel frosting ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge. Rewarm gently before spreading.
Can I use store-bought caramel sauce?
You can, but homemade caramel frosting gives a richer, more authentic flavor.
What’s the best way to toast pecans?
Bake them on a sheet pan at 350°F for 8–10 minutes, stirring halfway through.
Can I make this as a sheet cake instead?
Yes, bake in a 9×13-inch pan for about 35–40 minutes.
Why is my caramel frosting grainy?
It may have crystallized — ensure the sugar fully dissolves before adding cream.
Can I use milk instead of heavy cream?
Heavy cream is preferred for richness, but whole milk can work in a pinch.
How do I get even cake layers?
Use a kitchen scale to divide batter evenly and level tops before baking.
Can I freeze the cake?
Yes, wrap each layer tightly and freeze for up to 2 months.
What can I serve with this cake?
It pairs beautifully with vanilla ice cream or a cup of strong coffee.
How can I make it less sweet?
Use slightly less powdered sugar in the frosting or add a pinch of extra salt.
Conclusion
The Southern Pecan Caramel Cake is the ultimate comfort dessert — tender, nutty, and dripping with rich caramel frosting. It’s the kind of cake that brings generations together, each bite reminding you of Southern charm and homemade goodness. Whether it’s for a Sunday family dinner or a festive gathering, this cake guarantees compliments and second servings.
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