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Southern Pecan Caramel Cake

A dreamy dessert layered with silky caramel frosting and topped with crunchy pecans, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For the cake base
  • 1 ¾ cups granulated sugar For sweetness
  • ½ cup unsalted butter, softened For creaminess
  • 1 cup buttermilk Adds moisture and flavor
  • 1 teaspoon vanilla extract For flavor
  • 3 large eggs Adds structure
  • 1 ½ teaspoons baking powder Leavening agent
  • 1 teaspoon baking soda Leavening agent
  • ½ teaspoon salt Enhances flavor
For the Caramel Frosting
  • 1 cup granulated sugar Base for frosting
  • ½ cup unsalted butter For richness
  • ¼ cup heavy cream Makes frosting silky
  • 1 teaspoon vanilla extract For flavor
  • 1 cup chopped pecans, toasted For topping

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, mixing well after each addition. Stir in buttermilk and vanilla. Gradually fold in the dry ingredients until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Making the Caramel Frosting
  1. In a saucepan, melt butter and sugar together over medium heat, stirring constantly until it turns a deep golden color.
  2. Whisk in the heavy cream and vanilla, let it simmer for just a minute, then remove from heat.
Frosting the Cake
  1. Spread a layer of the caramel frosting on top of one cake layer, sprinkle half of the chopped pecans, and place the second layer on top.
  2. Top with more frosting and sprinkle the remaining pecans.

Notes

Toasting pecans brings out their flavor; just toss them in a dry skillet over medium heat for a few minutes. If the frosting isn't silky at first, keep whisking! Leftovers can be stored in an airtight container at room temperature for up to three days, or refrigerated for about a week. This cake can be baked a day ahead and frosted on the day of serving for freshness.