Description
This rich and buttery Southern Pecan Caramel Cake is a true Southern classic — layers of moist vanilla cake folded with toasted pecans, all covered in a creamy homemade caramel frosting. Perfect for holidays, Sunday dinners, or when you just need a comforting dessert that tastes like home.
Ingredients
**For the Cake**
2 ½ cups all-purpose flour
1 cup chopped toasted pecans
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup buttermilk
2 teaspoons vanilla extract
**For the Caramel Frosting**
1 cup unsalted butter
2 cups light brown sugar, packed
¾ cup heavy cream
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
**For the Topping**
½ cup chopped toasted pecans
Drizzle of warm caramel sauce (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
2. Spread the pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let them cool, then chop coarsely.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3–4 minutes.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix just until combined—do not overmix.
7. Fold in the toasted pecans gently with a spatula.
8. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
9. Let cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
10. To make the caramel frosting, melt butter and brown sugar together in a medium saucepan over medium heat. Stir until smooth and the sugar dissolves completely.
11. Add the heavy cream and bring to a gentle boil, stirring constantly. Let it simmer for 2–3 minutes, then remove from heat.
12. Whisk in the powdered sugar and vanilla extract until smooth and creamy.
13. Allow the frosting to cool slightly before spreading—it will thicken as it cools.
14. Place one cake layer on a serving plate and spread frosting evenly. Add the second layer and frost the top and sides of the cake.
15. Sprinkle the top with toasted pecans and drizzle warm caramel sauce over the top for an irresistible finish.
16. Slice, serve, and enjoy your Southern Pecan Caramel Cake!
Notes
Make sure your butter and eggs are at room temperature for the best cake texture.
Always toast your pecans — it deepens the flavor and adds that signature Southern nuttiness.
If your frosting becomes too thick, whisk in 1–2 tablespoons of cream to loosen it.
For a neater presentation, chill the cake for 15 minutes before slicing.
This cake tastes even better the next day as the caramel flavor deepens overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 50
- Sodium: 210
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 2
- Protein: 6
- Cholesterol: 80