Southern Pecan Caramel Cake

Autumn ago, my cousin came to visit from Mississippi, carrying a shoebox filled with pecans she’d picked from her backyard tree. She handed it to me like it was treasure, and in a way, it was. We shelled them at the kitchen table, talking over strong coffee and the smell of something baking in the oven. That kind of slow, easy moment begged for a cake to match.

What came out of that weekend was a Southern Pecan Caramel Cake that’s stayed in rotation ever since. The layers are soft and buttery, dotted with rich pecans, but it’s the caramel frosting that steals the show—warm, smooth, and just a little sticky like it clings to your fork for one more bite.

This is the kind of dessert that turns an ordinary afternoon into a reason to pause, pour another cup, and maybe call someone you haven’t spoken to in a while. Simple enough to feel familiar, but bold in flavor like it came from the hands of someone who’s been baking their whole life.

Short Description

Southern Pecan Caramel Cake is a rich, buttery dessert layered with toasted pecans and a smooth, homemade caramel frosting. It’s the perfect centerpiece for holidays, Sunday dinners, or any time you’re craving a warm, indulgent treat.

Key Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pecans, chopped

For the Caramel Frosting:

• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup whole milk
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Tools Needed

• Electric mixer or stand mixer
• Three 9-inch round cake pans
• Saucepan
• Mixing bowls
• Rubber spatula
• Wire cooling rack
• Whisk

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.

Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3–4 minutes on medium speed.

Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract until incorporated.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5: Alternate Mixing Wet and Dry
Add the dry mixture to the creamed batter in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overbeat.

Step 6: Fold in Pecans
Gently stir in the chopped pecans using a rubber spatula. The batter should be thick and creamy.

Step 7: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cakes
Let the cakes cool in their pans for 10 minutes. Then, carefully remove and transfer them to wire racks to cool completely.

Step 9: Make the Caramel Frosting
In a saucepan over medium heat, melt the butter. Add brown sugar and milk, and bring to a gentle boil, stirring constantly. Remove from heat and let it cool for 10 minutes.

Step 10: Finish the Frosting
After cooling, beat in the powdered sugar gradually, followed by the vanilla extract, until the frosting is smooth and spreadable. If it’s too thick, add 1 tablespoon of milk at a time.

Step 11: Frost the Cake
Once the cakes are fully cooled, spread caramel frosting between each layer, then cover the top and sides. Garnish with extra pecans if you’d like.

Why You’ll Love This Recipe

– Rich, buttery layers with a tender crumb

– Toasted pecans in every bite

– Silky, homemade caramel frosting

– Ideal for special occasions or family gatherings

– Feels homemade and nostalgic without being overly complicated

Mistakes to Avoid & Solutions

Overmixing the Batter
Overmixing can make the cake dense. Mix just until the flour disappears.

Frosting Too Thick or Runny
If the frosting thickens too much while cooling, warm it slightly or add a tablespoon of milk. If too runny, sift in a bit more powdered sugar.

Using Cold Eggs or Butter
Cold ingredients can break the batter. Bring them to room temperature before starting.

Not Letting the Cake Cool Before Frosting
Warm cakes will melt the frosting. Make sure all layers are completely cool.

Skipping the Grease-and-Flour Step
Even nonstick pans need a little help—grease and flour to ensure a smooth release.

Serving and Pairing Suggestions

– Serve with a scoop of vanilla ice cream or a dollop of whipped cream

– Pairs well with coffee, sweet tea, or bourbon

– Perfect for holiday dessert tables, potlucks, or Sunday suppers

– Garnish with extra pecans, a drizzle of warm caramel, or even sea salt for a modern twist

Storage and Reheating Tips

Room Temperature: Store covered for up to 2 days

Refrigerator: Keep in an airtight container for up to 5 days

Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months

To Reheat: Warm slices in the microwave for 15–20 seconds for that just-baked feel

FAQs

1. How do I keep the cake moist?
Don’t overbake it, and be sure to store it in an airtight container once it’s cooled.

2. Can I toast the pecans before adding them to the batter?
Yes! Toasting adds depth and a rich, nutty flavor. Bake at 350°F for 7–8 minutes, then cool before folding in.

3. Can I make this cake ahead of time?
Absolutely. Bake and cool the layers a day ahead, then frost the next day for best results.

4. What’s the best way to frost the cake evenly?
Use an offset spatula and chill the cake briefly between layers to help the frosting set.

5. Can I use a different pan size?
Yes, you can use two 9-inch pans for thicker layers, just increase baking time slightly and test with a toothpick.

Tips & Tricks

– Use full-fat dairy for a richer texture

– Dust pecans with a bit of flour before adding them to prevent sinking

– Sift powdered sugar for a smoother frosting

– Let the frosting cool but not harden before spreading—it should be thick but pourable

– Chill the cake layers before assembling for cleaner edges

Recipe Variations

Chocolate Pecan Caramel Cake
Swap 1/2 cup of flour for unsweetened cocoa powder in the batter. Keep the pecans and caramel frosting.

Spiced Pecan Cake
Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients. The warm spices complement the caramel beautifully.

Salted Caramel Pecan Cake
After frosting, sprinkle flaky sea salt on top for a sweet-salty finish. You can also stir a pinch into the frosting.

Mini Bundt Cakes
Use a mini Bundt pan for individual servings. Reduce baking time to 15–20 minutes and drizzle with warm caramel before serving.

Gluten-Free Version
Use a 1:1 gluten-free flour blend in place of regular flour. Check for doneness with a toothpick, as bake time may vary slightly.

Final Thoughts

This cake is not fancy in the polished, patisserie way—but it’s the kind of dessert that makes people pause mid-bite and nod with a smile. I’ve made it for birthdays, bake sales, and just-because weekends, and every time, it disappears faster than I expect.

What makes it special isn’t just the caramel or the pecans. It’s the feeling it brings to the table—like comfort, generosity, and a little Southern hospitality all baked into one slice. The frosting may be a little rustic, but that’s part of its charm. No stress, no fuss—just real, honest flavor.

So if you’re looking for a cake that tastes like home (with a little sweet Southern flair), this one’s worth bookmarking. Keep those pecans handy—you might find yourself making it more than once.