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A Classic Southern Dessert with Rich Caramel and Toasted Pecans
There’s nothing quite like a homemade Southern Pecan Caramel Cake to bring comfort and nostalgia to your table. This layered beauty combines a soft, buttery cake packed with toasted pecans and a rich, creamy caramel frosting that melts in your mouth. Whether you’re preparing a dessert for Sunday dinner, a holiday gathering, or a special family occasion, this old-fashioned caramel cake is sure to impress.
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Why You’ll Love This Recipe
- Classic Southern Flavor: The rich caramel frosting paired with nutty toasted pecans captures the true taste of Southern baking.
- Perfect for Any Occasion: Ideal for holidays, birthdays, or Sunday dinners.
- Moist and Buttery Texture: Each bite is tender and flavorful, thanks to real butter and whole milk.
- Easy to Make: Straightforward ingredients and simple steps make this cake accessible even for beginner bakers.
Ingredients Breakdown
For the Cake
- Unsalted Butter: Creates a rich, buttery flavor and tender crumb. Always use softened butter for easier mixing.
- Granulated Sugar: Adds sweetness and moisture, helping to achieve a light, fluffy cake.
- Eggs: Bind the ingredients and add richness.
- All-Purpose Flour: The foundation of the cake—provides structure while keeping it soft.
- Baking Powder: Helps the cake rise and stay light.
- Salt: Balances sweetness and enhances flavor.
- Whole Milk: Keeps the cake moist and adds a smooth texture.
- Vanilla Extract: Adds depth and warmth to the flavor.
- Toasted Pecans: Bring that signature Southern crunch and nutty aroma. Toasting them beforehand intensifies the flavor.
For the Caramel Frosting
- Unsalted Butter: Provides a creamy, rich base for the frosting.
- Light Brown Sugar: The key to that deep caramel flavor.
- Heavy Cream: Creates a smooth and silky texture.
- Powdered Sugar: Adds sweetness and helps the frosting hold its shape.
- Vanilla Extract: Enhances the caramel taste.
- Pinch of Salt: Balances the sweetness perfectly.
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Tips and Tricks
- Toast the Pecans: Place them on a baking sheet and bake for about 8–10 minutes at 350°F. Let them cool before folding into the batter.
- Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for even mixing and a smoother batter.
- Avoid Overmixing: Mix just until ingredients are combined to prevent a dense cake.
- Frost on a Cooled Cake: Ensure the cakes are completely cool before adding frosting to avoid melting.
- Level the Layers: Use a serrated knife to level each cake layer before stacking for a professional finish.
Variations and Customizations
- Add Coconut: Stir shredded coconut into the batter or sprinkle over the frosting for a twist.
- Make it a Sheet Cake: Bake in a 9×13-inch pan instead of layers for an easier presentation.
- Add Maple Flavor: Substitute some of the vanilla extract with maple extract for a deeper, fall-inspired flavor.
- Chocolate Drizzle: For a stunning look, drizzle melted chocolate or ganache over the top.
Pairing Suggestions
- Beverages: Pair with a cup of hot coffee, sweet tea, or a glass of cold milk.
- Sides: Serve with vanilla ice cream or whipped cream for an extra touch of indulgence.
- Occasions: Perfect for Thanksgiving, Christmas, or any special dessert table.
Storage Instructions
- Refrigerator: Store the cake in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Frosting: The caramel frosting can be made ahead and refrigerated for 2–3 days. Let it soften before spreading.
Popular Questions
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead. Wrap them tightly and store at room temperature. Frost before serving.
2. What’s the best way to toast pecans?
Spread pecans on a baking sheet and toast at 350°F for 8–10 minutes, stirring once halfway through.
3. Can I use store-bought caramel instead of homemade frosting?
You can, but the homemade caramel frosting adds a richer, authentic flavor that truly makes this cake special.
4. How do I keep the frosting smooth?
Beat the frosting well to eliminate lumps. If it’s too thick, add a tablespoon of heavy cream at a time until creamy.
Southern Pecan Caramel Cake
This rich Southern Pecan Caramel Cake features buttery layers filled with toasted pecans and topped with a silky homemade caramel frosting — the perfect dessert for holidays, Sunday dinners, or any special occasion.
Ingredients
Equipment
Method
- Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Mix in vanilla and toasted pecans.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- In a saucepan, melt butter and add brown sugar. Stir until dissolved. Slowly whisk in cream and bring to a simmer. Remove from heat and cool slightly. Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy.
- Place one layer on a serving plate, spread frosting on top, then add the second layer. Frost the top and sides of the cake. Garnish with extra pecans if desired.
Notes
- Toasted pecans add depth and a nutty aroma—don’t skip this step.
- Refrigerate leftovers in an airtight container.
- Always bring chilled cake to room temperature before serving for best flavor and texture.
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