Southern Pecan Caramel Cake

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Southern Pecan Caramel Cake

Whenever I think of Southern Pecan Caramel Cake, I’m instantly taken back to those sunny Sunday afternoons at Grandma’s house. The smell of buttery pecans roasting and that sticky, golden caramel wafting through the kitchen was like a warm hug you could taste. It was always the star of our family gatherings, that rich, nutty sweetness paired with a tender, moist cake that just melted in your mouth. This cake isn’t just dessert—it’s a delicious piece of tradition that brings everyone together, one gooey bite at a time.

Quick Facts

  • Yield: Serves 8-10
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Ingredients

For the Main Dish:

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

For the Caramel Sauce & Garnish:

  • 1 cup packed light brown sugar
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans, toasted (for topping)

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing two 8-inch round cake pans. Toast your pecans on a baking sheet for about 5 minutes, until fragrant and just turning golden, then set them aside to cool.

Step 2:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will give your cake that perfect rise and texture.

Step 3:

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—this is key for a tender crumb. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Step 4:

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mix. Fold in your toasted pecans gently—don’t overmix or the cake can get dense!

Step 5:

Divide the batter evenly between your prepared pans. Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.

Step 6:

While the cake cools, make the caramel sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and bring to a gentle boil for 2 minutes. Slowly whisk in the heavy cream and simmer for another 3-4 minutes until thick and glossy. Remove from heat, add vanilla, and let cool slightly. Drizzle the caramel between layers and over the top, then sprinkle generously with more toasted pecans.

Variations & Tips

  • Use pecan pralines chopped finely for an extra crunch inside the batter.
  • Swap buttermilk for whole milk plus 1 tbsp vinegar if you’re in a pinch.
  • For a lighter caramel, add a pinch of sea salt to the sauce for a salted caramel twist.
  • Make cupcakes with the recipe for an easy-to-serve party treat.
  • If your caramel thickens too much after cooling, gently reheat it with a splash of cream.
  • To toast pecans evenly, stir them halfway through baking to prevent burning.

How I Like to Serve It

This cake is a showstopper at holiday dinners or after a cozy family meal. I love serving it slightly warm with a scoop of vanilla ice cream or alongside a strong cup of coffee. It also works beautifully as a decadent birthday cake when decorated with caramel drizzle and extra pecans on top.

Notes

  • Store leftovers covered tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat slices gently in the microwave to bring back that soft, gooey caramel feeling.

Closing: This Southern Pecan Caramel Cake is one of those recipes that turns every kitchen into a little slice of home—made with love and guaranteed to bring smiles.


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