Southern Pecan Caramel Cake
Southern Pecan Caramel Cake combines moist cake layers, toasted pecans, and rich caramel frosting for a deliciously indulgent dessert. The nutty crunch of pecans complements the sweet, buttery caramel, creating a perfect balance of flavours and textures. This classic Southern treat brings warmth and comfort to any gathering, making it a beloved favourite that delights family and friends alike.
Equipment
- Two 9-inch round cake pans
- Mixing bowls (medium and large)
- Electric mixer or stand mixer
- Saucepan
- Cooling rack
- Whisk and spatula
- Cake stand or serving platter
Ingredients
For The Cake Layers:
- 2 ½ cups all purpose flour
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup whole milk
- 1 cup finely chopped pecans
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
For The Caramel Frosting:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- ¼ cup whole milk
For The Caramel Topping:
- 1 cup butter salted or unsalted
- 1 cup pecan halves or chopped
- Extra caramel sauce optional, for drizzling
- 1 cup packed brown sugar
- ¼ cup whole milk
Instructions
Step 1: Preheat And Prepare Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter And Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes).
Step 4: Add Eggs And Vanilla
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet And Dry
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Fold in the chopped pecans.
Step 6: Bake The Cake
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
Step 7: Make The Caramel Frosting
- In a saucepan over medium heat, melt butter and stir in brown sugar and milk. Bring to a boil, stirring constantly. Remove from heat and cool slightly. Beat in powdered sugar and vanilla until smooth.
Step 8: Frost The Cake
- Once the cakes are completely cooled, frost the top of one layer, stack the second layer, and spread frosting over the top and sides.
Step 9: Make The Caramel Topping
- In a saucepan, combine butter, brown sugar, and milk. Bring to a boil and stir for 2–3 minutes until thickened slightly. Remove from heat and stir in pecans.
Step 10: Garnish And Serve
- Pour the warm caramel pecan topping over the frosted cake. Let it drip slightly down the sides. For extra flair, drizzle with store bought or extra caramel sauce. Slice and serve!
Notes
Toast the pecans before mixing they deepen the flavor and bring delightful crunch. If frosting thickens too fast, gently reheat for easier spreading.
You can make layers ahead and frost before serving. That makes prep easier. Want a quicker version? Use store bought caramel sauce and skip homemade frosting. For a twist: swap milk for buttermilk or add a pinch of cinnamon to batter for warm spice notes.