Moist Butter Pecan Cake Recipe

Butter Pecan Cake Recipe is a decadent dessert that blends the rich, nutty taste of toasted pecans into a moist, buttery cake.

The people I’m making it for are those who appreciate both the elegance of a well-made dessert and the comfort of familiar, homemade flavors.

They’ll enjoy the satisfying texture of the Butter Pecan Cake Recipe, the creamy sweetness of the frosting, and the crunchy pecans scattered throughout.

The process of preparing this Butter Pecan Cake Recipe is filled with moments of care, from toasting the pecans to carefully mixing the batter and frosting.

There’s a sense of joy that comes from watching it come together, creating a memorable and rewarding experience in the kitchen.

How To Prepare Butter Pecan Cake Recipe?

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Course: Dessert
• Cuisine: American
• Calories: Approximately 620 per serving
• Yield: 1 three-layer 9-inch cake (serves 12)

Kitchen Utensils Required

• Medium skillet (for toasting pecans)
• 2 or 3 9-inch round cake pans
• Parchment paper (optional)
• Mixing bowls (at least 2)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Cooling rack
• Saucepan (for browning butter)
• Offset spatula or knife (for frosting)

Ingredients

For the Cake:

• 2 tablespoons unsalted butter (for toasting pecans)
• 2 cups pecans, chopped
• 2 cups granulated sugar
• ½ cup light brown sugar, packed
• 4 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 3 cups cake flour (sifted for best texture)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Butter Cream Cheese Frosting:

• 12 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter
• 5 cups powdered sugar (confectioners’ sugar), sifted
• 1½ teaspoons vanilla extract

Step-by-Step Instructions

Step 1: Toast the Pecans

In a medium skillet over medium heat, melt 2 tablespoons of butter. Add chopped pecans and toast, stirring often, for 5–6 minutes until fragrant and lightly browned. Remove from heat and let cool.

Step 2: Preheat and Prepare Pans

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line bottoms with parchment paper.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

Step 4: Mix Wet Ingredients

In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Step 5: Add Liquids

To the egg-sugar mixture, add buttermilk, vegetable oil, and vanilla extract. Mix until well combined.

Step 6: Incorporate Dry Ingredients

Gradually mix the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing.

Step 7: Fold in Pecans

Gently fold the cooled, toasted pecans into the cake batter using a spatula.

Step 8: Bake the Cake

Divide the batter evenly among the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9: Make the Frosting

In a saucepan, melt the butter over medium heat and continue cooking until it turns golden brown and smells nutty (about 5–7 minutes). Cool slightly. In a bowl, beat the cream cheese until smooth. Gradually beat in the browned butter, then add the powdered sugar a little at a time. Add vanilla extract and mix until fluffy.

Step 10: Assemble and Frost

Once the cake layers are completely cool, place the first layer on a serving plate. Spread frosting evenly. Repeat with the remaining layers, then frost the top and sides of the cake. Garnish with extra toasted pecans if desired. Chill slightly before slicing for clean cuts.

Special Notes

✤ Ensure that the cream cheese and butter for the frosting are softened to room temperature to achieve a smooth consistency.

✤ For a richer flavor, consider using buttermilk instead of regular milk in the cake batter.

✤ This Butter Pecan Cake Recipe can be made a day in advance and stored in the refrigerator. The flavors often improve after resting overnight.

✤ If you’re short on time, you can toast the pecans in the oven at 350°F (175°C) for about 5–7 minutes, stirring occasionally to prevent burning.

What To Serve With Butter Pecan Cake Recipe

Butter Pecan Cake Recipe pairs beautifully with a variety of accompaniments that balance its rich, nutty flavor.

A scoop of vanilla bean or butter pecan ice cream enhances the cake’s buttery notes, while a dollop of freshly whipped cream adds lightness.

For beverages, serve with a hot cup of coffee, chai tea, or a glass of cold milk to complement the cake’s sweetness.

Fresh berries or a simple fruit salad on the side can also provide a refreshing contrast to the dense, creamy texture of the cake and frosting.

Expert Tip

➤ Always let the cake layers cool completely before frosting to prevent the frosting from melting. You can speed up the cooling process by transferring the cakes to a wire rack.

➤ Make sure your eggs, butter, cream cheese, and buttermilk are at room temperature before mixing. This helps everything blend together smoothly and prevents the batter from curdling.

➤ Mix the wet and dry ingredients just until combined. Overmixing can cause the cake to be dense and tough, rather than light and airy.

➤ When browning butter for the frosting, be patient. Allow the butter to melt slowly and watch for a nutty aroma and golden color. Remove from heat immediately to avoid burning.

➤ Toast the pecans in a skillet with butter or in the oven for a deeper, nuttier flavor. Be sure to let them cool completely before adding to the cake batter.

Optional Add-In’s And Variations

1. Chocolate Chips

Add ½ cup of mini chocolate chips or chopped dark chocolate to the batter for a delightful chocolatey contrast with the pecans.

2. Spiced Flavor

Add 1 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor, perfect for autumn or holiday seasons.

3. Caramel Drizzle

Drizzle homemade or store-bought caramel sauce over the frosted cake for an extra layer of sweetness and richness that complements the nuttiness of the pecans.

4. Bananas

Add 1 mashed ripe banana to the batter for extra moisture and a subtle banana flavor that pairs beautifully with the pecans.

5. Coconut

Stir in ½ cup of shredded coconut into the batter or sprinkle it on top of the frosting for a tropical touch that adds both flavor and texture.

How To Store The Finished Butter Pecan Cake

To store your finished Butter Pecan Cake Recipe, keep it in an airtight container at room temperature for up to 3 days.

If you have leftover cake and want to preserve it longer, refrigerate it for up to a week. Be sure to let the cake come to room temperature before serving for the best flavor and texture.

For extended storage, you can freeze the Butter Pecan Cake Recipe layers (without frosting) for up to 3 months. Just wrap them tightly in plastic wrap and foil before freezing.

(FAQs) about the Butter Pecan Cake

Conclusion

The process of making Butter Pecan Cake Recipe was easy and a great success. Everything came together smoothly, from the rich, nutty cake to the creamy frosting.

The result was a dessert that was both satisfying and delicious, bringing a smile to everyone who tasted it.

I hope this Butter Pecan Cake Recipe experience inspires confidence in your baking and shows that with a few simple steps, you can create something truly special.

The cake turned out just as I had hoped, and I’m excited to share it again in the future. It’s always rewarding to make something that everyone enjoys, and this Butter Pecan Cake Recipe certainly fits that bill.

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