Butter Pecan Icing Cake Recipe is a rich and flavorful dessert made using butter, toasted pecans, sugar, and a creamy icing. The cake tastes incredibly delicious because of the buttery texture and sweet icing that melts in every bite.
Butter Pecan Icing Cake Recipe can be made at home by following clear steps in a kitchen using simple utensils. People make Butter Pecan Icing Cake Recipe to enjoy a homemade sweet that feels warm and comforting.
Now I will explain to make Butter Pecan Icing Cake Recipe using common ingredients, mixing them properly, baking with care, and finishing the cake using smooth icing made on the stove.
Why You Should Try This Recipe Today
You should try this Butter Pecan Icing Cake recipe today because it combines rich butter, toasted pecans, and sweet icing for a delicious homemade treat.
The simple ingredients and straightforward steps make baking easy and enjoyable. This cake offers a perfect balance of flavors and textures, creating a satisfying dessert that everyone will love.
Baking this Butter Pecan Icing Cake Recipe brings warmth and sweetness to any day, making it a great choice to enjoy or share.
How To Prepare Butter Pecan Icing Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils Needed
- 2 mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups & spoons
- 9-inch cake pans (2) or 13×9-inch baking dish
- Saucepan (for icing)
- Wire rack (for cooling)
- Skillet (for toasting pecans)
Ingredients
Cake Batter:
- 1¼ cups (2½ sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups pecans, chopped and lightly toasted in butter
Butter Pecan Icing:
- ⅔ cup half-and-half or whole milk
- 1 cup brown sugar, packed
- 2 cups confectioners’ sugar (powdered sugar)
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 13×9-inch baking dish). Set aside.
Step 2: In a skillet over medium heat, melt 1 tablespoon of butter and toast the chopped pecans until fragrant and lightly browned, about 4–5 minutes. Set aside to cool.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Stir in the toasted pecans.
Step 5: Divide the batter evenly between prepared pans (or pour into the 13×9 pan). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: In a medium saucepan, combine half-and-half (or milk), brown sugar, and ¼ cup butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla. Gradually beat in confectioners’ sugar until the icing is smooth and thickened.
Step 7: Once the cake is completely cool, spread the icing evenly over the top (and between layers if using round pans). Let the icing set slightly before slicing and serving.
Nutrition Facts Butter Pecan Icing Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 600 kcal |
| Fat | 35 g |
| Saturated Fat | 18 g |
| Carbs | 65 g |
| Sugar | 45 g |
| Protein | 6 g |
What to Serve Butter Pecan Icing Cake Recipe With
Butter Pecan Icing Cake Recipe is delicious served alongside fresh fruit like sliced strawberries or a handful of berries to add a refreshing contrast.
A glass of cold milk or warm chain tea also works well to complement the cake’s rich flavors. For a special treat, try pairing it with creamy custard or a scoop of cinnamon ice cream.
These options bring out the Butter Pecan Icing Cake Recipe buttery pecan taste and create a balanced dessert.
Expert Tips
1. Use room temperature butter and eggs for a smoother batter and better texture.
2. Toast the pecans gently in butter to enhance their flavor without burning.
3. Measure flour accurately by spooning it into the cup and leveling it off to avoid a dense cake.
4. Alternate adding dry ingredients and milk to keep the batter light and well-mixed.
5. Let the cake cool completely before icing to prevent the frosting from melting.
6. Stir the icing constantly while cooking to avoid lumps and ensure a smooth finish.
These tips will help you achieve a perfect cake every time!
Nutrition Benefits
Butter Pecan Icing Cake Recipe provides energy from its combination of butter, sugar, and flour, making it a satisfying treat.
The pecans add healthy fats, protein, and important nutrients like vitamin E and magnesium. While it is a sweet dessert and should be enjoyed in moderation, the nuts contribute some nutritional value, including antioxidants and fiber.
Overall, this Butter Pecan Icing Cake Recipe offers a balance of indulgence and nutrients, making it a delicious way to enjoy pecans in a dessert form.
Variations And Substitutions
Variations
1. Chocolate Butter Pecan: Add ½ cup cocoa powder to the dry ingredients for a chocolate twist.
2. Maple Pecan Cake: Substitute vanilla with 1 tsp maple extract and use maple syrup in the icing.
3. Spiced Butter Pecan: Add 1 tsp cinnamon and ¼ tsp nutmeg to the batter for warm spice flavors.
4. Coconut Pecan Cake: Fold in ½ cup shredded coconut with the pecans for added texture.
5. Orange Pecan Cake: Add 1 tbsp orange zest to the batter and a splash of orange juice to the icing.
Substitutions
1. Butter: Use margarine or coconut oil (same quantity) for a dairy-free option.
2. Milk/Half-and-half: Substitute with almond milk, oat milk, or soy milk.
3. Granulated Sugar: Replace with coconut sugar or honey (adjust liquid accordingly).
4. All-purpose Flour: Use gluten-free flour blend for a gluten-free cake.
5. Pecans: Substitute with walnuts, almonds, or cashews for a different nutty flavor.
Storage Recommendations
Store Butter Pecan Icing Cake Recipe in an airtight container at room temperature for up to 2 days to keep it fresh and moist.
For longer storage, refrigerate the cake wrapped tightly in plastic wrap or foil for up to 5 days. Before serving, bring the cake to room temperature for the best texture and flavor.
You can also freeze the cake for up to 2 months by wrapping it well and thawing it overnight in the fridge.
FAQs About Butter Pecan Icing Cake
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains xanthan gum for the best texture.
Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before icing or serving.
What can I use instead of pecans?
Walnuts, almonds, or cashews are great nut alternatives that work well in this recipe.
How do I prevent the icing from being too runny?
Gradually add the confectioners’ sugar to control thickness, and if it’s still too thin, chill the icing briefly before spreading.
Can I make this cake dairy-free?
Yes, substitute butter with dairy-free margarine or coconut oil, and use a plant-based milk alternative.
Can I bake this as cupcakes?
Definitely! Adjust baking time to about 18–22 minutes and use cupcake liners. Check doneness with a toothpick.
Conclusion
My delicious Butter Pecan Icing Cake Recipe was a wonderful treat, full of rich flavors and a perfect balance of sweetness and crunch.
I hope you try making it now and enjoy the same delightful experience. Follow my guide carefully, and you will create a cake that tastes amazing and impresses anyone who tries it.
Once you make it, please tell me how delicious it turned out. I’m excited to hear about your baking success!
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Butter Pecan Icing Cake Recipe
Equipment
- 2 mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups & spoons
- 9-inch cake pans (2) or 13×9-inch baking dish
- Saucepan (for icing)
- Wire rack for cooling
- Skillet (for toasting pecans)
Ingredients
Cake Batter:
- 1¼ cups 2½ sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 cups pecans chopped and lightly toasted in butter
Butter Pecan Icing:
- ⅔ cup half-and-half or whole milk
- 1 cup brown sugar packed
- 2 cups confectioners’ sugar powdered sugar
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 13×9-inch baking dish). Set aside.
- Step 2: In a skillet over medium heat, melt 1 tablespoon of butter and toast the chopped pecans until fragrant and lightly browned, about 4–5 minutes. Set aside to cool.
- Step 3: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Stir in the toasted pecans.
- Step 5: Divide the batter evenly between prepared pans (or pour into the 13×9 pan). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 6: In a medium saucepan, combine half-and-half (or milk), brown sugar, and ¼ cup butter. Bring to a boil, stirring constantly. Reduce heat and simmer for 2–3 minutes. Remove from heat and stir in vanilla. Gradually beat in confectioners’ sugar until the icing is smooth and thickened.
- Step 7: Once the cake is completely cool, spread the icing evenly over the top (and between layers if using round pans). Let the icing set slightly before slicing and serving.