Butter Pecan Cake is a rich, moist, and buttery dessert loaded with toasted pecans and layered with creamy frosting. This Southern-inspired favorite has a warm nutty flavor and soft texture that makes it perfect for holidays, birthdays, or any special gathering.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 25 minutes
- Servings: 12 slices
Equipment
- Two 9-inch cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Skillet
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1½ cups chopped pecans, toasted
For the Butter Pecan Frosting
- 1 cup unsalted butter
- 4 cups powdered sugar
- 3–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped
Ingredient Notes
- Toasted pecans: Toasting enhances the nutty flavor and crunch.
- Brown sugar: Adds moisture and caramel-like richness.
- Buttermilk: Helps create a tender crumb.
- Butter: Use real butter for the best flavor.
Instructions
Step 1: Toast the Pecans
In a dry skillet over medium heat, toast pecans for 4–5 minutes, stirring often. Let cool.
Step 2: Prepare the Oven
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Step 3: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and brown sugar until light and fluffy.
Step 5: Add Eggs and Vanilla
Beat in eggs one at a time, then add vanilla extract.
Step 6: Combine Wet and Dry Ingredients
Alternate adding dry ingredients and buttermilk, mixing until just combined.
Step 7: Fold in Pecans
Gently fold toasted pecans into the batter.
Step 8: Bake
Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Make the Frosting
Beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla until smooth. Stir in toasted pecans.
Step 11: Frost the Cake
Spread frosting between cake layers and over the top and sides of the cake.
Step 12: Serve
Slice and enjoy this buttery, nutty dessert.
Nutrition Facts (Per Slice)
- Calories: 620
- Carbohydrates: 65g
- Sugar: 48g
- Protein: 6g
- Fat: 38g
- Saturated Fat: 18g
- Fiber: 2g
- Sodium: 260mg
Tips
- Toast pecans ahead of time for deeper flavor.
- Avoid overmixing the batter for a softer cake texture.
- Chill the cake slightly before slicing for cleaner cuts.
- Add extra pecans on top for decoration and crunch.
Variations
Maple Butter Pecan Cake
Add maple extract to the frosting for a warm maple flavor.
Cream Cheese Frosting Version
Replace butter frosting with cream cheese frosting for tanginess.
Bundt Cake Style
Bake the batter in a greased Bundt pan for an elegant presentation.
Chocolate Pecan Twist
Add mini chocolate chips to the batter for extra richness.