By Bring Southern Pecan Caramel Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Southern Pecan Caramel Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Southern Pecan Caramel Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
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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
Caramel Frosting:
1 cup unsalted butter
1 cup brown sugar, packed
1/4 cup whole milk
3 cups powdered sugar
1 teaspoon vanilla extract
PREPARATION STEPS
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine flour, baking powder, baking soda, and salt
Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture
Fold in the chopped pecans.
Divide batter evenly among the prepared cake pans
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean
Cool in pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, melt the butter in a saucepan over medium heat
Stir in the brown sugar and milk
Bring to a boil, then remove from heat and let cool for 10 minutes
Gradually beat in powdered sugar and vanilla extract until smooth.
Once the cakes are completely cool, spread the caramel frosting between the layers and on the top and sides of the cake. Garnish with whole pecans if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 550 kcal | Servings: 12 servings
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
