Butter Pecan Cake Recipe

If you’re searching for a dessert that feels like a warm hug with every bite, this Butter Pecan Cake Recipe is your new best friend in the kitchen. Rich, buttery layers entwined with the nutty crunch of finely chopped pecans and topped with luxuriously creamy frosting make for a show-stopping cake that’s surprisingly approachable. Whether it’s family gatherings, birthdays, or simply a Wednesday treat, this cake’s classic flavors and comforting textures will win hearts and plates alike. Let me walk you through this irresistible Butter Pecan Cake Recipe that turns simple ingredients into pure bliss.

Ingredients You’ll Need

Gathering the right ingredients is the foundation of any fantastic dessert, and in this Butter Pecan Cake Recipe, each item plays an important role. From the browned butter that lends a nutty depth to the cake to the finely chopped pecans that bring delightful texture, every ingredient has its perfect purpose.

• Unsalted butter (1 cup / 226g): Use good-quality butter to brown for that signature nutty flavor that elevates the cake.
• Cake flour (3 cups / 333g): Provides a tender crumb, lighter than all-purpose flour for the perfect cake texture.
• Granulated sugar (1 cup / 200g): Adds sweetness and structure to the batter.
• Light brown sugar (1 cup / 200g + ⅓ cup / 66g): Brings moisture and a hint of caramel to both the cake and frosting.
• Baking powder (1 teaspoon): Gives the cake the rise and fluffiness it needs.
• Baking soda (½ teaspoon): Works perfectly with the buttermilk for lightness and tenderness.
• Salt (1 teaspoon + ¼ teaspoon): Balances the sweetness and enhances all the flavors.
• Buttermilk (1 ½ cups / 354ml): Adds moisture and a slight tang that pairs beautifully with the buttery cake.
• Large eggs (2): Help bind everything together and enrich the batter.
• Vanilla extract (1 ½ teaspoons + 1 ½ teaspoons): Gives that warm, aromatic essence throughout the cake and frosting.
• Pecan halves, very finely chopped (1 ½ cups / 160g + optional ⅓ cup / 35g): The star crunch ingredient that adds texture and nuttiness inside and out.
• Unsalted butter, softened (1 ½ cups / 340g): Used in the creamy and luscious cream cheese frosting.
• Cream cheese (6 oz): Gives the frosting a tangy velvet-smooth finish that complements the pecans perfectly.
• Powdered sugar (4 ½ cups / 562g): Sweetens and thickens the frosting to the right consistency.
• Heavy cream (1 tablespoon): Lightens the frosting and makes it spreadable and fluffy.

How to Make Butter Pecan Cake Recipe

Step 1: Brown the Butter

Start by melting unsalted butter over medium-low heat, then raise the temperature just enough until golden brown specks begin to form. This browning process imparts a beautiful nutty aroma and deep flavor that is essential to the Butter Pecan Cake Recipe. Make sure to let the browned butter cool completely before adding it to your batter, so it doesn’t scramble the eggs.

Step 2: Prepare the Cake Pans

Preheat your oven to 350°F (175°C) and grease three 8-inch round baking pans. Lining them with parchment paper will make it easier to release the delicate layers later, preserving their tender crumb perfectly.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and sweetness, setting up your cake for a balanced rise and flavor.

Step 4: Combine with Browned Butter

Add the cooled browned butter directly to the dry ingredients and mix gently until just combined. Folding in the butter here coats the flour particles and creates an irresistible moist, tender crumb, making this Butter Pecan Cake Recipe truly special.

Step 5: Incorporate Wet Ingredients and Pecans

In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. Gradually add your dry ingredient and browned butter mixture into this wet mixture, mixing until just combined to avoid overworking the batter. Finally, fold in the finely chopped pecans for that classic crunch throughout the cake.

Step 6: Bake

Divide the batter evenly among your prepared pans and smooth the tops. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely on wire racks — patience here pays off with a clean frosting application.

Step 7: Make the Cream Cheese Frosting

Beat softened butter, cream cheese, light brown sugar, vanilla extract, and salt together until the mixture is smooth and creamy. Gradually add powdered sugar and heavy cream, beating until fluffy and spreadable. This frosting perfectly balances the cake’s sweetness and adds a velvety finish to every bite.

Step 8: Assemble the Cake

If necessary, level your cake layers before stacking. Spread the frosting generously between layers and all around the outside of the cake. For a final touch, sprinkle some chopped pecans on top and, if you’re feeling fancy, pipe frosting swirls around the edges for an elegant presentation.

How to Serve Butter Pecan Cake Recipe

Garnishes

A sprinkling of extra finely chopped pecans on top not only reinforces the nutty flavor but also adds a satisfying crunch when serving. You can get creative by adding toasted pecan halves for a slightly different texture contrast or even a drizzle of caramel sauce for a decadent finish.

Side Dishes

This Butter Pecan Cake Recipe pairs wonderfully with simple sides like fresh berries to brighten the richness or a scoop of vanilla ice cream for an indulgent dessert experience. A dollop of freshly whipped cream with a hint of cinnamon can also complement the warm, buttery notes beautifully.

Creative Ways to Present

Turn your cake into a showpiece by layering it with alternating frosting patterns or serve individual mini cakes using the same recipe in cupcake forms. For brunch or special occasions, slice it thinly and serve with coffee or a rich cup of hot chocolate—this cake shines in multiple delightful formats.

Make Ahead and Storage

Storing Leftovers

Wrap your Butter Pecan Cake Recipe tightly in plastic wrap or keep it in an airtight container to maintain freshness. Stored at room temperature, it will keep well for a day or two, but refrigeration is recommended to extend its life up to five days while preserving the texture of the frosting.

Freezing

You can freeze this cake either assembled or in parts. Wrap each cake layer individually in plastic wrap followed by foil to prevent freezer burn. The frosting holds up nicely in the freezer too, making it easy to thaw and assemble when you’re ready to impress with that luscious Butter Pecan Cake Recipe.

Reheating

If you prefer your cake slightly warm, especially when serving leftovers, let it come to room temperature first, then gently warm individual slices in a microwave for about 10-15 seconds. Be cautious not to overheat to avoid melting the frosting completely.

FAQs

Can I use regular all-purpose flour instead of cake flour?

While cake flour is preferred for its lighter texture, you can use all-purpose flour as a substitute by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This adjustment helps maintain the tenderness crucial to this Butter Pecan Cake Recipe.

Why do I brown the butter for this cake?

Browned butter adds a nutty, caramel-like flavor that deepens the taste profile of the cake. It’s a simple step that transforms ordinary butter’s flavor and is key to achieving the authentic richness in this Butter Pecan Cake Recipe.

Can I make this cake dairy-free?

With some creativity, yes! Substitute the butter and cream cheese with high-quality dairy-free alternatives and use almond milk mixed with a bit of lemon juice as a buttermilk replacement. Keep in mind, though, it may alter the texture slightly but can still be delicious.

How do I prevent the pecans from getting soggy in the cake?

Make sure your pecans are well chopped and folded gently into the batter to distribute them evenly. Toasting them lightly before chopping can also enhance their flavor and reduce moisture, keeping them delightfully crunchy in the cake.

Can I make this cake in a different size or shape pan?

Absolutely! The recipe scales well. Just adjust baking times accordingly—smaller layers will take less time, while thicker cakes need more. Just keep an eye on the cake with toothpick tests near the expected finish time for perfect results.

Final Thoughts

This Butter Pecan Cake Recipe is one of those timeless classics that never fails to impress, whether you’re baking for a crowd or treating yourself on a cozy afternoon. From the toasty depth of browned butter to the silky cream cheese frosting studded with pecans, every bite tells a story of comfort and celebration. Trust me, once you try this cake, it will quickly become a permanent fixture in your recipe collection—and a go-to slice of happiness.

Butter Pecan Cake Recipe

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4.1 from 80 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This rich and decadent Butter Pecan Cake features three layers of moist cake flavored with browned butter and finely chopped pecans, layered and frosted with a creamy buttercream and cream cheese icing. The nutty, caramelized butter flavor combined with the crunch of pecans creates an irresistible dessert perfect for celebrations or any special occasion.

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Ingredients

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Cake Ingredients

• 1 cup (226g) unsalted butter
• 3 cups (333g) cake flour
• 1 cup (200g) granulated sugar
• 1 cup (200g) light brown sugar, firmly packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups (354ml) buttermilk, room temperature preferred
• 2 large eggs, room temperature preferred
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (160g) pecan halves, very finely chopped

Frosting Ingredients

• 1 ½ cups (340g) unsalted butter, softened
• 6 oz cream cheese, softened
• ⅓ cup (66g) light brown sugar, firmly packed
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 4 ½ cups (562g) powdered sugar
• 1 Tablespoon heavy cream
• ⅓ cup (35g) pecan halves, very finely chopped, optional for decoration

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Instructions

1. Brown the Butter: Melt the butter over medium-low heat in a saucepan. Increase heat slightly and cook until golden brown specks appear and the butter releases a nutty aroma. Remove from heat and allow to cool completely before using.
2. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper for easy release.
3. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
4. Incorporate the Browned Butter: Pour the cooled browned butter into the dry ingredients and mix gently until all the butter is incorporated and the mixture is crumbly.
5. Add Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and vanilla extract until smooth. Gradually add the dry mixture into the wet ingredients, mixing until just combined to avoid overmixing. Fold in the finely chopped pecans carefully.
6. Bake the Cake Layers: Evenly divide the batter among the prepared pans. Place in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely before frosting.
7. Prepare the Frosting: In a large mixing bowl, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt together until smooth and creamy. Gradually add the powdered sugar and heavy cream, beating on medium-high speed until fluffy and spreadable.
8. Assemble the Cake: If needed, level the cooled cake layers for even stacking. Place the first layer on a serving plate, spread a generous amount of frosting over it, then continue stacking the second and third layers with frosting in between. Frost the entire outside of the cake evenly. Decorate with the optional chopped pecans and piped frosting swirls as desired.

Notes

• Be sure to let the browned butter cool completely before mixing it with the dry ingredients to prevent premature cooking of the batter.
• Room temperature eggs and buttermilk help ensure a smooth batter and better rise.
• Use cake flour for a lighter, tender crumb; all-purpose flour can be substituted but may yield a denser texture.
• Leveling the cake layers before assembling ensures a stable, professional-looking cake.
• The frosting can be made a day ahead and stored covered in the refrigerator; bring to room temperature and re-whip before using.
• For extra pecan flavor, lightly toast the pecans before chopping.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American