Name: Butter Pecan Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup pecans, chopped; 1/2 cup unsalted butter, softened; 1/2 cup unsalted butter, melted (for toasting pecans); 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup granulated sugar; 1 cup light brown sugar, packed; 4 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 1/2 teaspoon butter extract (optional); 1/2 cup unsalted butter, softened; 8 ounces cream cheese, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup toasted pecans, chopped (for garnish)

Jump to Recipe·Print Recipe

If you’re looking for the ultimate Southern-inspired treat that combines rich, nutty flavors with a tender crumb and a luscious cream cheese frosting, then this Butter Pecan Cake is about to become your new favorite. Every bite brings a symphony of toasted pecans, buttery cake, and tangy frosting together in a dessert that feels both nostalgic and special. Whether you’re baking for a family celebration, a potluck, or just to brighten an ordinary day, this Butter Pecan Cake is a sure-fire crowd pleaser that’s as delightful to make as it is to eat.

Ingredients You’ll Need

Let’s talk ingredients! This Butter Pecan Cake calls for pantry staples and a few key players that make all the difference. Each one brings something special to the table, whether it’s depth of flavor, melt-in-your-mouth texture, or that signature Southern flair.

Pecans (1 cup, chopped): The soul of the cake, toasted pecans create an irresistibly nutty crunch and aroma.
Unsalted butter (1/2 cup softened + 1/2 cup melted): Butter adds richness to both the cake and the pecan toasting process—don’t skimp!
All-purpose flour (2 cups): This forms the structure of your cake, giving it a tender but sturdy crumb.
Baking powder (2 teaspoons) and baking soda (1/2 teaspoon): These leaveners ensure your cake rises beautifully and stays fluffy.
Salt (1/2 teaspoon): Just enough to balance the sweetness and bring out the buttery flavors.
Granulated sugar (1 cup) and light brown sugar (1 cup, packed): The duo of sugars adds both sweetness and a lovely caramel undertone.
Eggs (4 large): Eggs bind everything together and give the cake structure and richness.
Buttermilk (1 cup): Buttermilk brings tang and moisture, keeping your cake irresistibly soft.
Vanilla extract (1 teaspoon): Enhances all the flavors and gives the cake a classic warmth.
Butter extract (1/2 teaspoon, optional): For even more buttery aroma, this is a secret weapon if you have it!
For the frosting:
- Unsalted butter (1/2 cup, softened): The base for a rich, creamy frosting.
- Cream cheese (8 ounces, softened): Adds tang and silkiness to your frosting.
- Powdered sugar (4 cups): Sweetens and thickens the frosting to perfect spreading consistency.
- Vanilla extract (1 teaspoon): Brings everything together with its signature warmth.
- Toasted pecans (1/2 cup, chopped, for garnish): That final flourish of flavor and crunch.

How to Make Butter Pecan Cake

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and drizzle them with the melted butter. Toast in the oven for 8 to 10 minutes, stirring once, until the nuts are fragrant and golden. Let them cool completely—this step really amplifies that buttery, nutty character that makes Butter Pecan Cake so special.

Step 2: Prepare the Cake Pans

While the pecans are cooling, grease and flour two 9-inch round cake pans. Lining the bottoms with parchment paper is a great trick to ensure the cakes release easily after baking. No one wants to lose a cake layer to the pan!

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leaveners and salt, ensuring your Butter Pecan Cake bakes up evenly and with the perfect crumb.

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture is light, fluffy, and pale in color. This step is crucial for aerating the batter and setting the stage for a cake that’s both tender and flavorful.

Step 5: Add the Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and butter extract (if using), infusing the batter with aromatic notes that will shine through in every bite.

Step 6: Combine Wet and Dry Ingredients

Now, alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until everything is combined—overmixing can make your cake tough, and we want nothing but softness!

Step 7: Fold in the Pecans

Gently fold in half of the toasted pecans, saving the rest for that beautiful garnish. Every slice of Butter Pecan Cake will be dotted with toasted nutty goodness.

Step 8: Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell absolutely heavenly by now!

Step 9: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. This is essential for frosting later—no one wants a melted mess.

Step 10: Make the Frosting

Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, then the vanilla extract, and whip until light and fluffy. This frosting is the crowning glory for your Butter Pecan Cake.

Step 11: Assemble and Frost

Place one cake layer on your serving plate and spread a generous layer of frosting over the top. Stack the second layer, then cover the whole cake with the remaining frosting. Finish by sprinkling the reserved toasted pecans over the top for that show-stopping finish.

How to Serve Butter Pecan Cake

Garnishes

This cake is beautiful on its own, but a sprinkle of toasted pecans on top is a must for that irresistible crunch and visual appeal. For extra indulgence, a drizzle of caramel sauce before serving takes your Butter Pecan Cake into pure dessert heaven.

Side Dishes

Butter Pecan Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re hosting a gathering, serve it alongside fresh berries or a fruit salad for a refreshing contrast to the cake’s richness.

Creative Ways to Present

For special occasions, try making mini cakes or cupcakes using the same batter and frosting. You could also serve individual slices with a dusting of powdered sugar and a few candied pecans for extra flair. Layered in a trifle with whipped cream and caramel, this Butter Pecan Cake becomes a show-stopping dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Butter Pecan Cake covered in the refrigerator for up to five days. The frosting helps lock in moisture, keeping every bite just as delicious as day one. Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.

Freezing

If you want to make this cake ahead, you’re in luck! Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to two months. Thaw overnight in the fridge, then frost and serve as usual. You can also freeze individual frosted slices, though the texture of the frosting may change slightly after thawing.

Reheating

While Butter Pecan Cake is typically served at room temperature, if you like a slightly warm slice, microwave individual pieces for 10-15 seconds. This gently warms the cake and brings the butter and pecan flavors to the forefront—just be careful not to overheat, or the frosting may melt.

FAQs

Can I use store-bought toasted pecans instead of toasting my own?

Yes, you can! However, toasting your own pecans in butter infuses them with extra flavor and ensures that fresh, nutty aroma. If you’re short on time, store-bought will work, but the homemade touch is worth it.

Is it possible to make Butter Pecan Cake without buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for a few minutes before using. The tang helps tenderize the cake and balances the sweetness.

Can I bake this cake in a 9×13-inch pan instead of round pans?

Absolutely! Pour the batter into a greased and floured 9×13-inch baking pan and bake for 35-40 minutes, or until a toothpick comes out clean. Adjust the baking time as needed, and you’ll have a delicious sheet cake version.

How do I prevent the cake from sticking to the pans?

Generously grease and flour your cake pans, and for extra insurance, line the bottoms with circles of parchment paper. This simple step guarantees easy release and perfect cake layers every time.

Can I make the frosting ahead of time?

Yes! The cream cheese frosting can be made up to three days in advance and stored, covered, in the refrigerator. Let it soften at room temperature and give it a quick whip before frosting your Butter Pecan Cake.

Final Thoughts

If you’re ready for a taste of Southern comfort that’s as easy to love as it is to make, give this Butter Pecan Cake a try. It’s the perfect blend of rich, nutty, and sweet flavors, wrapped in a creamy frosting that’s sure to impress. Whether you’re celebrating or just craving something special, this cake is pure happiness on a plate!

Butter Pecan Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and moist Butter Pecan Cake featuring toasted pecans and a luscious cream cheese frosting, perfect for Southern-inspired dessert lovers.

Ingredients

Scale

Cake

1 cup pecans, chopped
1/2 cup unsalted butter, softened
1/2 cup unsalted butter, melted (for toasting pecans)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon butter extract (optional)

Frosting

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted pecans, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Toast Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and drizzle with melted butter. Toast for 8–10 minutes until fragrant. Remove and cool completely.
Prepare Cake Pans: Grease and flour two 9-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute leavening agents.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a creamy texture.
Add Eggs and Extracts: Beat in eggs one at a time to ensure proper emulsification. Stir in vanilla extract and butter extract if using for enhanced flavor.
Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
Fold in Pecans: Gently fold half of the toasted pecans into the batter for added texture and flavor.
Bake: Divide batter evenly between the prepared pans. Bake in preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool: Remove cakes from oven and let cool completely in pans before frosting.
Prepare Frosting: Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
Frost and Garnish: Frost the cooled cakes, stacking layers if desired. Garnish the top with remaining toasted pecans for crunch and decoration.