Southern Pecan Caramel Cake is a decadent Southern-style dessert made with tender butter cake layers, toasted chopped pecans, rich caramel frosting, and a silky caramel topping.
This Southern Pecan Caramel Cake stands out for its deep, buttery flavor, crunchy pecan texture, and melt-in-your-mouth caramel finish that offers a luxurious, homemade feel.
Designed for beginner to intermediate bakers, it’s an easy-to-follow recipe with a rewarding payoff. Key ingredients like brown sugar, whole milk, and vanilla create a warm, comforting flavor profile.
My version includes a smooth caramel drizzle that soaks into the layers, enhancing both taste and texture with every bite moist, nutty, and irresistibly creamy.
About This Recipe
This Southern Pecan Caramel Cake is a decadent dessert that blends rich, buttery cake with the crunch of toasted pecans and the smooth sweetness of homemade caramel.
Each layer is moist and flavorful, generously frosted with creamy caramel fronting, then finished with a warm caramel topping that soaks into every bite.
The combination of textures and flavors makes this cake truly irresistible. It’s a wonderful treat for gatherings, celebrations, or simply when you want to enjoy a slice of Southern comfort.
How To Prepare Southern Pecan Caramel Cake?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert / Cake
Cuisine: Southern American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Saucepan
- Spatula
- Cooling rack
- Whisk
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 large eggs
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 1 cup chopped pecans
For the Caramel Frosting:
- 1 cup packed brown sugar
- ¼ cup whole milk
- 3 cups powdered sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup packed brown sugar
- 1 cup butter (salted or unsalted, based on preference)
- ¼ cup whole milk
How To Make Southern Pecan Caramel Cake
1. Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
3. Gradually incorporate the flour mixture and whole milk into the butter mixture, alternating between the two and starting and ending with the flour mixture. Mix just until combined. Gently fold in the chopped pecans using a spatula.
4. Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. For the caramel frosting, combine 1 cup packed brown sugar, ¼ cup whole milk, and 1 cup unsalted butter in a saucepan over medium heat. Stir until the mixture is melted and smooth. Remove from heat and let it cool slightly, then beat in the powdered sugar and vanilla extract until smooth and spreadable.
6. For the caramel topping, melt 1 cup butter with 1 cup packed brown sugar and ¼ cup whole milk in another saucepan over medium heat. Stir frequently until the mixture thickens slightly. Let it cool before drizzling over the frosted cake.
7. Once the cakes are fully cooled, spread a layer of caramel frosting over one cake layer. Place the second layer on top, then frost the entire cake with the remaining frosting.
8. Drizzle the caramel topping generously over the cake, allowing it to drip down the sides. Optionally, garnish with extra chopped pecans.
Nutrition Facts Southern Pecan Caramel Cake
| Nutrition | Amount |
|---|---|
| Calories | 670 kcal |
| Carbohydrates | 80g |
| Protein | 5g |
| Fat | 38g |
| Saturated Fat | 22g |
| Cholesterol | 110mg |
| Sodium | 310mg |
| Sugar | 60g |
| Fiber | 1g |
What To Serve Southern Pecan Caramel Cake With
Southern Pecan Caramel Cake is delicious on its own, but serving it with a creamy custard or a light cinnamon-spiced latte adds a cozy, comforting touch.
For a more elegant presentation, pair it with a small glass of bourbon or a buttery dessert wine to highlight the caramel notes.
A side of roasted nuts or caramelized banana slices can enhance its texture and flavor, offering a well-rounded dessert experience that feels both rich and refined.
Expert Tips For Making
➢ Finely Chop the Pecans: Smaller pieces distribute more evenly in the batter and make slicing the cake cleaner and easier.
➢ Use Cake Strips for Even Baking: Wrap damp cake strips around the pans to help the layers bake evenly with flat tops.
➢ Sift the Dry Ingredients: Sifting flour, baking powder, and soda together ensures a lighter, more airy crumb.
➢ Chill the Frosting Slightly: Let the caramel frosting sit in the fridge for 10–15 minutes if it’s too soft—this makes it easier to spread.
➢ Add a Pinch of Sea Salt: Sprinkle a little flaky sea salt on top of the caramel drizzle to balance the sweetness and add a gourmet touch.
Optional Add-Ins And Variations
1. Toasted Pecans: For deeper flavor, toast the pecans in a dry skillet for 5–7 minutes before folding them into the batter.
2. Coconut Flakes: Add ½ cup of sweetened shredded coconut to the batter for a Southern-style twist.
3. Chocolate Chips: Mix in ½ cup of semi-sweet chocolate chips for a rich, chocolaty contrast to the caramel.
4. Bourbon Infusion: Add 1 tablespoon of bourbon to the caramel frosting or drizzle for a bold, warm flavor that enhances the Southern charm.
5. Cream Cheese Frosting Alternative: Swap out the caramel frosting for a tangy cream cheese frosting to balance the sweetness.
6. Spiced Cake Base: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm, spiced version.
How Do I Store This Cake?
To store Southern Pecan Caramel Cake, keep it covered tightly with plastic wrap or in an airtight container at room temperature for up to two days.
For longer storage, refrigerate the cake, ensuring it’s well wrapped to prevent drying out, and consume within 4-5 days. Before serving, let the cake come to room temperature for the best flavor and texture.
FAQs For Southern Pecan Caramel Cake
What makes Southern Pecan Caramel Cake unique?
This cake stands out for its rich, buttery layers loaded with pecans and topped with a homemade caramel frosting and drizzle. It’s a classic Southern dessert known for its comforting flavor, tender crumb, and indulgent caramel elements, making it perfect for holidays, potlucks, or Sunday dinners.
Do I need a stand mixer to make this cake?
A stand mixer is helpful but not required. You can use a hand mixer or even mix by hand if needed—it just takes a bit more effort. The key is to cream the butter and sugar until light and fluffy for the best cake texture.
Can I use a different type of nut instead of pecans?
Yes! While pecans are traditional in Southern baking, you can substitute with walnuts, almonds, or hazelnuts if desired. Just make sure to chop them finely and toast them lightly for the best flavor and crunch.
What kind of milk works best in this recipe?
Whole milk is recommended for a rich, moist cake, but you can substitute with 2% or even buttermilk for a slight tang and extra tenderness. Non-dairy options like almond or oat milk can work too, though the texture may vary slightly.
Conclusion
I loved creating and sharing this easy Southern Pecan Caramel Cake, mouthwatering Southern Pecan Caramel Cake recipe with you. With its rich caramel frosting, buttery cake layers, and toasted pecans, every bite is full of warmth and Southern charm.
This Southern Pecan Caramel Cake has become a favorite in my home, and I’m confident it will be in yours too.
I hope you feel inspired to make it soon and enjoy the same sweet satisfaction it always brings to my table.
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Southern Pecan Caramel Cake
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (2),
- Saucepan
- Spatula
- Cooling rack
- Whisk
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 large eggs
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 1 cup chopped pecans
For the Caramel Frosting:
- 1 cup packed brown sugar
- ¼ cup whole milk
- 3 cups powdered sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup packed brown sugar
- 1 cup butter salted or unsalted, based on preference
- ¼ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually incorporate the flour mixture and whole milk into the butter mixture, alternating between the two and starting and ending with the flour mixture. Mix just until combined. Gently fold in the chopped pecans using a spatula.
- Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the caramel frosting, combine 1 cup packed brown sugar, ¼ cup whole milk, and 1 cup unsalted butter in a saucepan over medium heat. Stir until the mixture is melted and smooth. Remove from heat and let it cool slightly, then beat in the powdered sugar and vanilla extract until smooth and spreadable.
- For the caramel topping, melt 1 cup butter with 1 cup packed brown sugar and ¼ cup whole milk in another saucepan over medium heat. Stir frequently until the mixture thickens slightly. Let it cool before drizzling over the frosted cake.
- Once the cakes are fully cooled, spread a layer of caramel frosting over one cake layer. Place the second layer on top, then frost the entire cake with the remaining frosting.
- Drizzle the caramel topping generously over the cake, allowing it to drip down the sides. Optionally, garnish with extra chopped pecans.
Notes
Nutrition Facts Southern Pecan Caramel Cake
| Nutrition | Amount |
|---|---|
| Calories | 670 kcal |
| Carbohydrates | 80g |
| Protein | 5g |
| Fat | 38g |
| Saturated Fat | 22g |
| Cholesterol | 110mg |
| Sodium | 310mg |
| Sugar | 60g |
| Fiber | 1g |