Take a sweet journey to the South with this rich and flavorful Southern Pecan Caramel Cake. Perfectly moist and loaded with toasted pecans, this cake boasts a tender crumb and is topped with a luscious buttercream frosting. It’s a dessert made to impress for holidays, family gatherings, or any special occasion. The sweet caramel-like flavor from brown sugar combined with the crunch of pecans makes every bite heavenly. Let’s dive into how you can whip up this decadent Southern classic.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter, softened
- 1 cup pecans, toasted and chopped
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons buttermilk (as needed for consistency)
- 1/2 teaspoon vanilla extract
- Optional: 1/3 cup pecan pralines, chopped (for decoration)
Instructions
- Toast the Pecans : Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet. Bake for 5–7 minutes until fragrant. Remove and let cool, then chop into small pieces.
- Prepare the Cake Batter : Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the toasted pecans.
- Bake the Cake : Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting : In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth and fluffy. Add the vanilla extract and enough buttermilk to reach your desired consistency. Mix well.
- Assemble the Cake : Place one cake layer on a serving plate and spread an even layer of frosting on top.Add the second cake layer and frost the top and sides of the cake.For an extra touch, sprinkle the top of the cake with chopped pecan pralines or toasted pecans.
Conclusion
This Southern Pecan Caramel Cake is a delightful combination of sweet, nutty, and buttery flavors that melt in your mouth. The tender cake layers, rich frosting, and crunchy pecans make it a standout dessert for any celebration. Give this recipe a try, and experience a slice of Southern charm that will have everyone asking for seconds!
Southern Pecan Caramel Cake with Buttercream Frosting
This Southern Pecan Caramel Cake is made with amoist buttermilk cake base filled with toasted pecans, topped with a creamybuttercream frosting, and optionally decorated with pecan pralines for aperfect finishing touch.
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup unsalted butter (softened)
- 1 cup pecans (toasted and chopped)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 –3 tablespoons buttermilk (as needed for consistency)
- 1/2 teaspoon vanilla extract
- Optional: 1/3 cup pecan pralines (chopped (for decoration))
- Toast the Pecans : Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet. Bake for 5–7 minutes until fragrant. Remove and let cool, then chop into small pieces.
- Prepare the Cake Batter : Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the toasted pecans.
- Bake the Cake : Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Frosting : In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth and fluffy. Add the vanilla extract and enough buttermilk to reach your desired consistency. Mix well.
- Assemble the Cake : Place one cake layer on a serving plate and spread an even layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. For an extra touch, sprinkle the top of the cake with chopped pecan pralines or toasted pecans.