Southern Pecan Caramel Cake Recipe
Southern Pecan Caramel Cake is a decadent, moist cake layered with rich caramel and crunchy toasted pecans. This indulgent treat combines a soft, buttery cake with a smooth caramel frosting, creating a perfect balance of sweetness and nuttiness. It’s a Southern classic that’s perfect for celebrations or any special occasion.
Equipment
- Stand mixer or hand mixer
- 2 (9-inch) round cake pans
- Parchment paper
- Mixing bowls
- Saucepan (for caramel glaze)
- Wire rack
- Offset spatula (optional but helpful for spreading glaze)
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans chopped
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup brown sugar packed
- ¼ cup whole milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup salted or unsalted butter
- 1 cup brown sugar packed
- ¼ cup whole milk
Instructions
Prepare the Oven and Pans
- Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
Cream Butter and Sugar
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 15-20 minutes, or until the mixture is light and fluffy.
Add Eggs and Vanilla
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
Combine Wet and Dry Ingredients
- Alternate adding the dry flour mixture and the whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix the batter.
Add Chopped Pecans
- Fold in the chopped pecans gently with a rubber spatula, ensuring they are evenly distributed throughout the batter.
Bake the Cake Layers
- Divide the batter evenly between the two prepared cake pans. Smooth the tops of the batter with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 20 minutes before transferring them to a cooling rack to cool completely.
Prepare the Caramel Frosting
- While the cakes are cooling, make the caramel frosting. In a saucepan, melt the butter over medium heat. Add the brown sugar and whole milk.
- Stir constantly for about 10-15 minutes until the mixture is smooth and starts to thicken. Remove from heat and let it cool for 25-30 minutes. Once cooled, whisk in the powdered sugar and vanilla extract until smooth and creamy.
Prepare the Caramel Topping
- For the topping, melt the butter in a saucepan. Add the brown sugar and whole milk. Stir constantly for 10-14 minutes, until the mixture becomes smooth and slightly thickened. Remove from heat and set aside.
Assemble the Cake
- Place one layer of the cooled cake on a serving platter. Spread a generous amount of caramel frosting on top of the first layer.
- Place the second layer on top and spread the remaining caramel frosting over the top and sides of the cake. Drizzle the caramel topping over the frosted cake and sprinkle additional chopped pecans on top for a beautiful finish.
Notes
Toasting pecans enhances the overall taste. I never skip this step. Use fresh buttermilk for the best tender crumb.
If you don’t have any, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes. Work fast with the glaze.
It thickens quickly, so I always pour it while it’s warm. Store leftovers tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.