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–+ servings

Southern Pecan Caramel Cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Keyword Southern Pecan Caramel Cake
Servings 12
Make a moist and indulgent Southern Pecan Caramel Cake with toasted pecans and rich caramel frosting. Perfect for celebrations, gatherings, and Southern dessert lovers.

Ingredients

For the Cake

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 ½ cups chopped pecans toasted

For the Caramel Frosting

  • 1 cup unsalted butter
  • 2 cups packed light brown sugar
  • ½ cup evaporated milk
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 cup pecans toasted and chopped (for garnish)

Instructions

Step 1: Prepare the Cake Layers

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
  • Beat butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well. Stir in vanilla.
  • Alternate adding flour mixture and milk, beginning and ending with flour. Mix just until combined.
  • Fold in toasted pecans.
  • Divide batter evenly among prepared pans.
  • Bake 25–30 minutes, or until a toothpick comes out clean.
  • Cool in pans 10 minutes, then remove to wire racks to cool completely.

Step 2: Make the Caramel Frosting

  • Melt butter in a saucepan over medium heat.
  • Add brown sugar and evaporated milk; stir constantly.
  • Bring to a boil, then simmer 2 minutes.
  • Remove from heat and cool slightly.
  • Add powdered sugar gradually, beating until smooth and creamy.
  • Stir in vanilla extract.

Step 3: Assemble the Cake

  • Place first cake layer on a serving plate; frost the top.
  • Add second layer, frost again.
  • Add third layer and frost the top and sides.
  • Garnish with toasted chopped pecans.
  • Let cake set for 30 minutes before slicing.

Notes

Toast the pecans for deeper flavor (5–7 minutes at 350°F).
Don’t overmix the batter to keep the cake tender.
Adjust frosting consistency with extra evaporated milk if needed.
Cool cakes fully before frosting to prevent melting.