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This southern pecan caramel cake has all that soft, buttery charm of an old-fashioned Southern layer cake, with ground pecans mixed right into the batter for texture. The cake itself isn’t actually caramel flavored, that comes entirely from the rich caramel cream cheese frosting on top. Whipped egg whites keep the layers light instead of dense, and it only takes about 20 minutes to prep before it goes into the oven.
It’s the Frosting, Not the Cake, That’s Caramel
Southern layer cakes have a reputation for being a project, something you save for a birthday or a holiday because of the layers, the frosting, and everything in between. This one doesn’t ask for more than a hand mixer, two mixing bowls, and a light colored saucepan for the caramel, nothing here needs special training or equipment. The part that sounds the most intimidating, making caramel from scratch, comes together in just a few minutes on the stove. Once people get a slice, they’re asking for the recipe before they’ve finished eating it.
An Old-Fashioned Cake, Finished a Little Differently
This is a classic Southern layer cake, the kind of buttery, from-scratch recipe that’s been made for generations, just like the kind Grandma used to make. Where it breaks from tradition is the topping. Most caramel cakes finish the old-fashioned way, with a caramel sauce simply poured over the top, more of a glaze than a frosting. I wanted something richer, so this one skips the pour and beats the cooled caramel into a cream cheese frosting instead, thick enough to actually taste in every bite instead of soaking into the cake on its way to the table.
If a pourable topping sounds easier than a frosting, this butter pecan pound cake with a brown butter glaze covers the same old-fashioned, pecan-forward territory in a bundt pan instead of layers.
Why People Ask for This One
Plenty of recipes give you a caramel cake, and plenty give you a pecan cake, but it’s less common to get real pecan flavor running through the cake with a rich caramel frosting on top of it in the same slice. That pairing, not the cake or the frosting on its own, is what people are actually asking about when they want the recipe.
If it’s the pecan flavor you’re chasing, this pecan pie cobbler with bourbon and no cake mix leans into it even harder, just in cobbler form instead of cake. It’s a straightforward combination on paper, buttery cake, pecans, caramel, but few versions put both together at once.
Pantry Staples, Plus Ground Pecans
You probably have all of these in your pantry other than cake flour. I’ve found that cake flour does make this lighter than all-purpose flour, but you can still get a wonderful cake with all-purpose.
From Batter to Frosting, Step by Step
Step One: Prepare the Cake Pans
Preheat the oven and grease two cake pans with butter, then line them with parchment paper. This makes everything so much easier!
Step Two: Make the Batter
Step Three: Whip the Egg Whites
Step Four: Bake
Step Five: Frost
Once the cake is completely cool, frost it with a rich caramel frosting, and you’re all set! You can get more process shots and details for making the frosting in the post for caramel cream cheese frosting.
How to Store Cake
Leftover caramel cake will last on the counter for a couple of days. After that, transfer it to the fridge for up to one week. After a week it will dry out.
You can store the entire cake or individual slices in the freezer for up to 3 months. Let the slices or cake thaw at room temperature before eating.
The cake is so delicious by itself that you can frost it with a simple fluffy cream cheese frosting and skip the caramel all together. It would also be great with a brown butter frosting.
This caramel cake is proof that a classic doesn’t need to be complicated, it just needs a frosting rich enough to make people ask what’s in it. It’s one to keep in your rotation of cakes and cupcakes for the next family gathering.
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Equipment
Ingredients
Cake:
- 1 cup butter room temp, 2 sticks
- 2 cups sugar
- 4 eggs separated, room temp
- 2 cups flour
- ¾ cup finely ground pecans about 1 cup of whole pecans
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk room temp
- 1 ½ teaspoon vanilla
Caramel Cream Cheese Frosting
- 4 cups powdered sugar 1 lb
- 1 /2 cup heavy cream plus 1 tablespoons
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 8 ounces cream cheese
- 1/4 cup butter
Instructions
- Preheat the oven to 350º. Butter and grease two 9 inch cake pans and line with parchment paper.
- Use a food processor to grind the pecan until finely ground.
- Add butter to a stand mixer and mix at medium speed until light and fluffy, about 2 minutes. Gradually add the sugar and mix on medium high until well mixed, about 5 minutes. Beat in egg yolks one at a time.
- In a separate bowl, whisk the ground pecans, flour, baking powder and salt. Add ⅓ of the flour mixture to the butter mixture add ½ of the milk, then the rest of the flour mixture and end with the rest of the milk. Add vanilla and beat until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold about ¼ of the egg whites into the batter, once combined, fold in the remaining egg whites. Pour the batter evenly into the two cake pans.
- Bake for 28-30 minutes until a toothpick comes out clean and the edges have started to pull away from the sides. Let cool for 5 minutes in the pan then invert to a rack to cool completely.
- Frost with a Caramel Cream Cheese Frosting.
- Add ½ cup of the powdered sugar to a light colored saucepan and heat over medium heat without stirring until the sugar dissolves and have a tan liquid on the bottom of the pan.. You can swirl it occasionally.
- Continue cooking, about a minute, stirring to make sure the sugar has dissolved until it is a medium amber color. Don’t let it get too dark or it will taste burnt.
- Add ½ cup cream, vanilla and salt, it will foam up. Whisk until the caramel has dissolved and it is smooth. Stir in the remaining 1 tablespoon cream. Pour into a glass bowl and allow it to cool. It will not be thick. You can place it in the refrigerator or freezer, you want it to be room temperature.
- Once the caramel has cooled, add cream cheese and butter to a stand mixer and beat until creamy. Gradually add the powdered sugar and beat until smooth and creamy. Add the caramel and beat until combined. Refrigerate until it is spreadable.
Video
Notes
- You can also use a caramel buttercream frosting instead.
- Bring all the liquid ingredients to room temperature.
- Fold the egg whites in gently. Overmixing will deflate them, and the layers won’t rise as much.
- All-purpose flour works if you don’t have cake flour, the layers will just be a little denser.
Hi
Can this cake be made in a regular cake pan? I don’t have a cake cover for a two layer cake and if so, does anything change with the ingredients or the way it is put together.
Your recipies are awesome!
Thanks
Sheila
Yes, you can make it into a sheet cake, the only thing that will change is the time that it cooks. Use a toothpick to test it but it should take a few minutes longer than a layer cake.