My first taste of true Southern Pecan Caramel Cake was at a church potluck in Georgia. It sat unassumingly on the dessert table, but one bite told a different story. The cake itself was dense and tender, packed with toasted pecans, but the real star was the frosting—a cooked, poured caramel that formed a thick, fudgy, buttery shell over every inch. When I finally perfected it in my own kitchen, the scent of brown sugar bubbling into caramel and the rich, nutty aroma of toasting pecans filled the air with pure, Southern comfort. This isn’t just a cake; it’s a labor of love and a taste of tradition.
Why You’ll Love This Recipe
You will fall in love with this recipe because it creates a show-stopping, deeply satisfying dessert that feels both grand and homestyle. The contrast between the nut-filled cake and the rich, almost chewy caramel frosting is a textural dream. From my experience, the process of making the caramel frosting is a rewarding ritual, and the final result—a towering, glossy, pecan-studded masterpiece—earns gasps of admiration and pure, silent enjoyment with every slice. It’s a cake that commands respect and creates lasting memories.
Ingredients
For the Cake:
- 2 ½ cups (312g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (100g) chopped toasted pecans
For the Caramel Frosting:
- 1 cup (2 sticks / 226g) unsalted butter
- 2 cups (400g) packed light brown sugar
- ½ cup (120ml) evaporated milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3-4 cups (360-480g) powdered sugar, sifted
The pecans are non-negotiable—they must be toasted. I simply spread them on a sheet pan and bake at 350°F for 8-10 minutes until fragrant. This unlocks their oils and deep, nutty flavor. For the frosting, real butter and evaporated milk are critical. I tried using regular milk once, and the frosting was too thin and wouldn’t set. The evaporated milk gives it that classic, thick, fudgy consistency. Don’t rush the caramel cooking; it’s the heart of the entire cake.(See the next page below to continue…)