Southern Pecan Caramel Cake Recipe is a rich layered dessert blending buttery pecans with smooth caramel frosting, creating a deep Southern flavor rooted in tradition.
Each bite delivers comforting warmth that feels like home, wrapped in sweet nostalgia. The texture of the toasted pecans contrasts beautifully with the silky frosting, offering a balance of crunch and creaminess.
I felt the pull to make this Southern Pecan Caramel Cake Recipe during a quiet Sunday, craving something soulful and deeply satisfying.
Today, I’ll walk you through crafting this Southern Pecan Caramel Cake Recipe dessert from scratch, guided by heart, heritage, and a love for flavors that tell a story of the South.
About This Recipe
Rich, buttery layers meet toasted pecans and smooth caramel frosting in this Southern pecan caramel cake recipe a true taste of Southern tradition.
Born from classic family gatherings and Sunday suppers, this decadent Southern pecan caramel cake recipe blends the deep, nutty flavor of pecans with a luscious, homemade caramel made from brown sugar and condensed milk.
Whether baked for a holiday table or shared at a potluck, this cake brings comfort and nostalgia in every bite.
Passed down through generations, Southern pecan caramel cake recipe a crowd-pleaser for anyone who loves soulful baking and old-fashioned charm.
The sweet crunch of pecans and melt-in-your-mouth texture make every slice unforgettable.
How To Prepare Southern Pecan Caramel Cake Recipe
Recipe Overview
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Southern American
Yield: 14
Kitchen Utensils Needed
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 3 (8-inch) round cake pans
- Parchment paper
- Cooling racks
- Saucepan (for caramel frosting)
- Offset spatula or cake knife
Ingredients
For the Cake Layers:
- 3 cups cake flour (sifted)
- 1 cup sour cream (room temperature)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pecans (chopped and lightly toasted)
For the Caramel Frosting:
- 1 cup salted butter (melted)
- 1 cup light brown sugar (packed)
- 12 oz sweetened condensed milk
- 3 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
For Garnish:
- Extra toasted pecans (whole or chopped, for topping)
Instructions
Step 1:
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides.
Step 2:
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Step 3:
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3–5 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Step 4:
Add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined—do not over mix. Fold in the toasted chopped pecans.
Step 5:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 6:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until it dissolves and begins to bubble (about 2–3 minutes). Remove from heat and stir in the sweetened condensed milk. Let the mixture cool slightly, then beat in sifted powdered sugar and vanilla extract until smooth and spreadable.
Step 7:
Place one cake layer on a serving plate. Spread a generous amount of caramel frosting on top. Repeat with the second and third layers, then frost the top and sides of the entire cake.
Step 8:
Press additional toasted pecans around the sides and sprinkle on top for garnish. Let the cake set for 30 minutes before slicing. Serve at room temperature for best flavor.
Nutrition Facts Southern Pecan Caramel Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 550 kcal |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 65 g |
| Sugars | 45 g |
| Protein | 5 g |
Why Peoples Like Southern Pecan Caramel Cake Recipe?
People love Southern pecan caramel cake recipe for its rich, comforting flavors and perfect balance of textures.
The moist, tender cake layers studded with toasted pecans offer a satisfying crunch, while the smooth, buttery caramel frosting adds a luscious sweetness that melts in the mouth.
This classic Southern dessert feels nostalgic and indulgent, making it a favorite for special occasions and family gatherings alike.
Its unique combination of pecans and caramel creates a warm, inviting treat that delights both the eyes and the palate, capturing the essence of Southern hospitality in every bite.
My Tips For Success
1. Use a low heat to toast pecans in a dry pan, stirring frequently. This releases their natural oils and gives a rich, nutty flavor without any burnt taste that can ruin the cake.
2. Butter, eggs, and sour cream should be softened to room temperature before mixing. This helps the batter blend smoothly, prevents curdling, and produces a tender cake crumb.
3. Sifting cake flour and powdered sugar removes lumps and adds air, making the cake lighter and the frosting silkier.
4. Oven temperatures vary; start checking your cakes five minutes before the timer goes off. A toothpick inserted in the center should come out clean or with a few moist crumbs for perfect texture.
5. If your caramel frosting feels too runny, allow it to cool slightly or chill briefly. This helps it thicken just enough for easy spreading without sliding off the cake layers.
My Favorite Ways To Serve It Up
My favorite way to serve Southern pecan caramel cake recipe is slightly chilled, so the frosting holds its shape and the flavors meld beautifully.
I love adding a handful of extra toasted pecans on top for a satisfying crunch. Pairing it with a warm cup of coffee or a glass of cold milk makes it feel like a comforting treat.
Sometimes, I like to add a drizzle of warm caramel sauce right before serving to boost the sweetness and richness making every bite feel like a special celebration.
Additions And Variations
Here are some additions and variations to make your Southern pecan caramel cake recipe even more special:
- Add a teaspoon of warm spices like cinnamon or nutmeg to the batter for extra depth.
- Use toasted walnuts or almonds instead of pecans for a different nutty flavor.
- Mix in shredded coconut to add texture and a hint of sweetness.
- Layer cream cheese frosting with the caramel frosting for a creamy contrast.
- Incorporate chocolate chips or a touch of espresso powder to deepen the cake’s flavor profile.
These tweaks offer fresh takes while keeping the cake’s rich, comforting character.
How To Store The Finished Cake
To store your Southern pecan caramel cake recipe, first cover it loosely with plastic wrap or place it in an airtight cake container to keep it moist and prevent it from absorbing other odors.
Keep the Southern pecan caramel cake recipe refrigerated, especially because of the caramel frosting and dairy ingredients, which helps maintain freshness for up to 4–5 days.
For longer storage, you can freeze the Southern pecan caramel cake recipe (wrapped tightly in plastic wrap and foil) for up to 2 months thaw overnight in the fridge before enjoying.
FAQs for Southern Pecan Caramel Cake:
Can I substitute sour cream with something else?
Yes, you can replace sour cream with Greek yogurt or buttermilk for a slightly different texture and tang, but sour cream gives the best moisture and richness.
How do I keep the cake layers moist?
Avoid overbaking and check doneness early. Wrapping cooled cake layers tightly in plastic wrap and storing them overnight helps lock in moisture.
What type of cake flour should I use?
Use bleached cake flour for a tender crumb. If unavailable, you can substitute with all-purpose flour minus two tablespoons per cup for similar results.
Can I make this cake in a different pan shape?
Yes! This recipe works well in sheet pans or a bundt pan; just adjust baking time accordingly and check for doneness.
How do I get smooth frosting without lumps?
Sift powdered sugar before mixing and beat frosting thoroughly after adding all ingredients. Warm frosting slightly if it thickens too much before spreading.
Conclusion
This Southern pecan caramel cake recipe turned out easy to make and absolutely loved by my family. The rich caramel frosting paired with toasted pecans created a perfect harmony of flavors that everyone enjoyed.
I hope you try this Southern pecan caramel cake recipe soon and experience its deliciousness firsthand.
Once you make it, I’d love to hear how much you enjoyed the sweet, nutty layers and how it brought a special touch to your dessert table. It truly is a cake worth sharing!
More Cake Recipes You’ll Love
Peanut Butter Dirt Cake | No-Bake
Chocolate Buttermilk Cake Recipe | Moist And Irresistible
Homemade Strawberry Cake with Jello Recipe
Heavenly – Brown Butter Cake Recipe
Blueberry Lemon Butter Cake Recipe | Best Home-style
Southern Pecan Caramel Cake Recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 3 8-inch round cake pans
- Parchment paper
- Cooling racks
- Saucepan (for caramel frosting)
- Offset spatula or cake knife
Ingredients
For the Cake Layers:
- 3 cups cake flour sifted
- 1 cup sour cream room temperature
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pecans chopped and lightly toasted
For the Caramel Frosting:
- 1 cup salted butter melted
- 1 cup light brown sugar packed
- 12 oz sweetened condensed milk
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
For Garnish:
- Extra toasted pecans whole or chopped, for topping
Instructions
Step 1:
- Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides.
Step 2:
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Step 3:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3–5 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Step 4:
- Add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined—do not over mix. Fold in the toasted chopped pecans.
Step 5:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 6:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until it dissolves and begins to bubble (about 2–3 minutes). Remove from heat and stir in the sweetened condensed milk. Let the mixture cool slightly, then beat in sifted powdered sugar and vanilla extract until smooth and spreadable.
Step 7:
- Place one cake layer on a serving plate. Spread a generous amount of caramel frosting on top. Repeat with the second and third layers, then frost the top and sides of the entire cake.
Step 8:
- Press additional toasted pecans around the sides and sprinkle on top for garnish. Let the cake set for 30 minutes before slicing. Serve at room temperature for best flavor.
Notes
Nutrition Facts Southern Pecan Caramel Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 550 kcal |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 65 g |
| Sugars | 45 g |
| Protein | 5 g |