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If you’re looking for a cake that perfectly captures the warmth and charm of Southern baking, the Southern Pecan Caramel Cake Recipe is an absolute must-try. This rich and tender butter cake is studded with toasted pecans and layered generously with luscious caramel sauce, creating a delightful balance of sweet, nutty, and buttery flavors. Each bite feels like a comforting hug, making it the ideal dessert to share with family and friends on any occasion. Whether you’re baking for a holiday feast or simply to brighten someone’s day, this Southern Pecan Caramel Cake Recipe will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
These ingredients are straightforward and essential, yet each plays a key role in building the cake’s rich texture, moist crumb, and irresistible flavor profile. From the creamy butter to the crunchy toasted pecans, every element works in harmony to make this cake truly special.
- 2 1/2 cups all-purpose flour: Provides the structure for a tender, fluffy cake foundation.
- 2 1/2 teaspoons baking powder: Helps the cake rise perfectly for a light texture.
- 1/2 teaspoon baking soda: Adds lift and reacts beautifully with the caramel notes.
- 1/2 teaspoon salt: Balances sweetness and enhances the cake’s depth.
- 1 cup unsalted butter (softened): Infuses rich moisture and a smooth crumb.
- 2 cups granulated sugar: Sweetens the cake while aiding in tender crumb development.
- 4 large eggs: Bind ingredients together and contribute to the cake’s structure.
- 1 tablespoon vanilla extract: Brings warmth and amplifies all the other flavors beautifully.
- 1 cup whole milk: Adds creaminess and moisture for that perfect softness.
- 1 1/2 cups chopped pecans (toasted): Toasting intensifies nuttiness and adds a delightful crunch.
- 1 cup caramel sauce: Whether homemade or store-bought, it’s the star that drapes every layer in sticky sweetness.
- Extra pecan halves for garnish (optional): For a pretty, rustic touch and added texture.
How to Make Southern Pecan Caramel Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure the leaveners and salt are distributed evenly throughout the dry mix.
Step 2: Cream Butter and Sugar to Perfection
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial for achieving that soft, tender crumb that makes this cake so irresistible.
Step 3: Incorporate Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then mix in the vanilla extract, which adds that signature warm, aromatic note to the batter.
Step 4: Alternate Adding Dry Ingredients and Milk
Now, alternately add the dry ingredients and the milk to the creamed mixture, beginning and ending with the flour mixture. This method prevents overmixing and keeps the cake airy and tender.
Step 5: Fold in Toasted Pecans
Gently fold in the chopped toasted pecans, being careful to keep as much air in the batter as possible. Toasting the pecans first unlocks a deeper, richer flavor that complements the caramel beautifully.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Assemble with Caramel Layers
Place one cooled cake layer on your serving plate and spread a thin layer of caramel sauce on top. Repeat with the second layer, then top with the third. Pour the remaining caramel sauce over the top, letting it drip deliciously down the sides. Garnish with pecan halves if you like, then chill the cake a bit so the caramel can set before serving.
How to Serve Southern Pecan Caramel Cake Recipe
Garnishes
Simple garnishing with whole pecan halves brings a gorgeous rustic finish to this stunning cake. For a touch of extra flair, you might sprinkle a light pinch of flaky sea salt to enhance the caramel’s sweetness and add complexity to every bite.
Side Dishes
This cake pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. For a grown-up twist, a small glass of bourbon or a rich cup of coffee perfectly complements the cake’s sweet, nutty profile.
Creative Ways to Present
Try serving individual slices with a drizzle of warm caramel sauce on the plate for a restaurant-quality touch. You can also layer mini versions of this cake in clear glass parfait cups for an elegant dessert presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container to keep it moist. It will stay fresh at room temperature for 2 to 3 days, or refrigerated for up to 5 days, thanks to the moisture from the caramel and pecans.
Freezing
You can freeze this cake either as whole layers or fully assembled by wrapping them well in plastic wrap and then placing in a freezer bag or airtight container. The cake freezes beautifully for up to three months, so you can make it ahead for special occasions without stress.
Reheating
If refrigerated, let individual slices come to room temperature before serving for the best texture—caramel tastes best when soft and gooey rather than cold and firm. For a quick warm-up, gently microwave slices for 15 to 20 seconds to help melt the caramel just a bit.
FAQs
Can I use store-bought caramel sauce for this Southern Pecan Caramel Cake Recipe?
Absolutely! While homemade caramel sauce adds a personal touch and fresh flavor, high-quality store-bought caramel works wonderfully and saves time without sacrificing taste.
What’s the best way to toast pecans?
Toast pecans in a preheated oven at 350°F for about 6 to 8 minutes, stirring halfway through. This brings out their natural oils and enhances their crunch and flavor, which is key for this cake.
Can I substitute brown sugar for granulated sugar in this recipe?
Yes, substituting brown sugar for some or all granulated sugar adds a deeper, molasses-like flavor that complements the caramel and pecans, making the cake even richer.
How do I avoid the cake layers from sticking to the pans?
Grease your pans generously and either dust them with flour or line with parchment paper. Letting the cake cool slightly before removing also helps prevent breakage.
Is this cake suitable for vegetarians?
Yes, the Southern Pecan Caramel Cake Recipe contains no meat products and is perfect for a vegetarian diet.
Final Thoughts
Trust me when I say, nothing quite compares to the joy of sharing a slice of this Southern Pecan Caramel Cake Recipe with those you love. Its rich flavors, tender crumb, and decadent caramel layers make it a standout dessert that’s sure to impress every time. So gather your ingredients, get baking, and enjoy the warm smiles this cake will bring around your table!
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Southern Pecan Caramel Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Southern Pecan Caramel Cake is a decadent layered butter cake infused with toasted pecans and topped with a luscious caramel sauce. Perfect for holiday celebrations or special occasions, this moist and flavorful cake combines the nutty crunch of pecans with the rich sweetness of caramel for a truly indulgent dessert experience.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups chopped pecans, toasted
Caramel and Garnish
- 1 cup caramel sauce (homemade or store-bought)
- Extra pecan halves for garnish (optional)
Instructions
- Preheat and prep pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy, which usually takes about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Fold in pecans: Gently fold the toasted chopped pecans into the batter to evenly distribute their crunch and flavor.
- Fill pans and bake: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
- Assemble the cake layers: Place one cake layer onto a serving plate and spread a thin layer of caramel sauce over the top. Repeat this step with the remaining layers.
- Finish and garnish: Pour the remaining caramel sauce over the top of the assembled cake, letting it drip slightly down the sides. Garnish with pecan halves if desired.
- Chill and serve: Chill the cake slightly to allow the caramel to set before slicing and serving for the best texture and flavor.
Notes
- Toasting the pecans before folding them into the batter enhances their nutty flavor and adds a pleasant crunch. Simply bake them at 350°F for 6–8 minutes.
- For a richer, deeper sweetness, substitute some or all of the granulated sugar with brown sugar.
- This cake also pairs wonderfully with buttercream or cream cheese frosting if you prefer a frosted version.
