Butter Pecan Cake 

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.

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⏲️ 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

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🍳 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

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🛒 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

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🔥 Toasting the Pecans

1. In a skillet over medium heat, melt 2 tbsp butter.
2. Add chopped pecans and toast for about 5–7 minutes, stirring frequently, until fragrant and lightly browned.
3. Let cool completely before adding to batter or using for garnish.

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🍰 Cake Instructions

1. Preheat oven to 350°F (175°C). Grease and flour your cake pans (or line with parchment).
2. Cream the butter & sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
3. Add eggs & vanilla: Beat in eggs one at a time. Add vanilla.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternate adding dry & buttermilk: Add the flour mixture in 3 parts, alternating with buttermilk. Start and end with dry ingredients.
6. Fold in toasted pecans.
7. Divide batter between pans and smooth the tops.
8. Bake for 30–35 minutes (or 35–40 minutes for 9×13 pan), until a toothpick comes out clean.
9. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

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🧁 Frosting Instructions

1. In a large bowl, beat butter and brown sugar until fluffy.
2. Gradually add powdered sugar, one cup at a time.
3. Add vanilla and a pinch of salt.
4. Add cream or milk a tablespoon at a time until desired consistency is reached (should be smooth and spreadable).
5. Frost cooled cake layers. Garnish with extra toasted pecans if desired.

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🧾 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

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💡 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.