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Butter Pecan Cake is a decadent, moist dessert made with toasted pecans, brown sugar, and butter — all the flavors of butter pecan ice cream, in cake form. It’s topped with a luscious brown sugar buttercream or cream cheese frosting, and more toasted pecans for crunch.
⏲️ Prep & Bake Time
| Task | Time |
|---|---|
| Prep Time | 25 minutes |
| Toasting Pecans | 10 minutes |
| Bake Time | 30–35 minutes |
| Cooling Time | 1 hour |
| Total Time | ~1 hr 45 mins |
🍳 Equipment Needed
- 2 (9-inch) round cake pans or 1 (9×13-inch) pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Saucepan or skillet (for pecans)
- Cooling rack
🛒 Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- ½ cup light brown sugar, packed
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 ½ cups chopped pecans, toasted in butter (see below)
For Toasted Pecans:
- 2 tbsp butter
- 1 ½ cups pecans, chopped
For Butter Pecan Frosting (Brown Sugar Buttercream):
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup light brown sugar, packed
- 4 cups powdered sugar
- 3–4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
🔥 Toasting the Pecans
- In a skillet over medium heat, melt 2 tbsp butter.
- Add chopped pecans and toast for about 5–7 minutes, stirring frequently, until fragrant and lightly browned.
- Let cool completely before adding to batter or using for garnish.
🍰 Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour your cake pans (or line with parchment).
- Cream the butter & sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Add eggs & vanilla: Beat in eggs one at a time. Add vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate adding dry & buttermilk: Add the flour mixture in 3 parts, alternating with buttermilk. Start and end with dry ingredients.
- Fold in toasted pecans.
- Divide batter between pans and smooth the tops.
- Bake for 30–35 minutes (or 35–40 minutes for 9×13 pan), until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
🧁 Frosting Instructions
- In a large bowl, beat butter and brown sugar until fluffy.
- Gradually add powdered sugar, one cup at a time.
- Add vanilla and a pinch of salt.
- Add cream or milk a tablespoon at a time until desired consistency is reached (should be smooth and spreadable).
- Frost cooled cake layers. Garnish with extra toasted pecans if desired.
🧾 Nutrition Facts (Estimated per slice, 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~580 kcal |
| Carbs | 65 g |
| Fat | 32 g |
| Protein | 5 g |
| Sugar | 45 g |
| Fiber | 2 g |
💡 Tips & Variations
- Buttermilk substitute: Use 1 cup milk + 1 tbsp lemon juice or vinegar.
- Add cinnamon (½ tsp) for a warm spiced version.
- Cream cheese frosting: Swap buttercream for cream cheese frosting if you prefer a tangy balance.
- Cupcakes: This batter makes about 24 cupcakes. Bake 18–20 mins.
- Make ahead: Bake the cake layers a day ahead and store tightly wrapped. Frost the next day.
