Southern Pecan Caramel Cake

Why Make This Recipe

Southern Pecan Caramel Cake is a delightful dessert that brings the taste of the South to your table. With its rich flavors of toasted pecans and creamy caramel, this cake is perfect for special occasions or just a sweet treat at home. It’s not only tasty but also has a beautiful presentation, making it a wonderful centerpiece for any gathering.

How to Make Southern Pecan Caramel Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup chopped toasted pecans
• 1 teaspoon baking powder
• 1 cup unsalted butter
• 2 cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup caramel sauce

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, combine the flour, baking powder, and chopped pecans.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
5. Divide the batter evenly among the prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
8. Once cooled, layer the cakes with caramel sauce in between and on top.
9. Decorate with extra chopped pecans if desired. Enjoy your Southern Pecan Caramel Cake!

How to Serve Southern Pecan Caramel Cake

Serve the Southern Pecan Caramel Cake at room temperature. You can slice it into generous pieces and offer it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with coffee or tea, making it ideal for afternoon gatherings with friends and family.

How to Store Southern Pecan Caramel Cake

To keep your Southern Pecan Caramel Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing the cake. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.

Tips to Make Southern Pecan Caramel Cake

• Make sure your ingredients are at room temperature for better mixing and texture.
• Toast the pecans before adding them to the batter. This enhances their flavor and adds a nice crunch.
• Do not overmix the batter after adding the flour. Mix until just combined for a lighter cake.
• Let the cakes cool completely before frosting to avoid melting the caramel sauce.

Variation

If you want to try something different, you can substitute the caramel sauce with chocolate ganache for a rich chocolate twist. You can also add a sprinkle of sea salt on top for a salted caramel version.

FAQs

1. Can I use other types of nuts?
Yes, you can use walnuts or hazelnuts instead of pecans if you prefer. Each nut will give the cake a unique flavor.

2. How do I know when the cakes are done baking?
The cakes are done when a toothpick inserted into the center comes out clean. If there is wet batter on the toothpick, continue baking for a few more minutes.

3. Can I make this cake in advance?
Absolutely! You can bake the cakes and store them wrapped in plastic in the fridge or freezer for later use. Just assemble and frost them when you’re ready to serve.

Southern Pecan Caramel Cake

A delightful dessert featuring rich flavors of toasted pecans and creamy caramel, perfect for special occasions or a sweet treat at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Southern

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Cake

• 2.5 cups all-purpose flour Sifted for best results.
• 1 cup chopped toasted pecans Toast before adding for enhanced flavor.
• 1 teaspoon baking powder
• 1 cup unsalted butter At room temperature.
• 2 cups sugar Granulated sugar.
• 5 large eggs At room temperature.
• 1 teaspoon vanilla extract
• 1 cup buttermilk At room temperature.
• 1 cup caramel sauce For layering and topping.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, combine the flour, baking powder, and chopped pecans.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Divide the batter evenly among the prepared pans.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cakes to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.

Assembly

1. Once cooled, layer the cakes with caramel sauce in between and on top.
2. Decorate with extra chopped pecans if desired.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze wrapped in plastic and foil for up to 3 months. Ensure ingredients are at room temperature for better mixing.

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