This butter pecan icing cake recipe is a delightful dessert filled with rich pecans, cinnamon, and a hint of maple, topped with creamy butter pecan frosting.
Creating this butter pecan icing cake recipe focuses on sharing a delightful dessert that can be enjoyed by family, friends, and anyone who loves a sweet treat with depth and warmth.
The main purpose is to craft a cake that balances sweetness and texture while celebrating the nutty, comforting flavor of pecans.
Presented here are clear steps to make this cake along with serving suggestions, helpful tips, health benefits, ways to enhance the flavor, variations, methods for keeping it fresh, and answers to common questions about baking and decorating this cake.
Why You Should Try This Recipe Today
Trying this butter pecan icing cake recipe today brings a chance to enjoy a homemade dessert that is both rich and flavorful.
The cake is tender and moist, with the natural crunch and buttery taste of pecans, while the frosting adds a creamy, slightly sweet topping that enhances every slice.
Baking this butter pecan icing cake recipe allows learning new techniques like folding nuts into batter and making a smooth cream cheese buttercream.
Sharing it with family or friends creates memorable moments, and customizing with toppings or variations makes it unique. The process is enjoyable, and the reward is a delicious, impressive cake.
How To Prepare Butter Pecan Icing Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Saucepan (for toasting pecans)
Ingredients
Cake:
- 250 g all-purpose flour (2 cups)
- 300 g granulated sugar (1½ cups)
- 225 g pecan chips (1½ cups)
- 65 g light brown sugar, packed (½ cup)
- 45 g unsalted butter, melted (3 tablespoons)
- ½ teaspoon ground cinnamon
- 120 g sour cream (½ cup)
- ½ teaspoon maple extract
- 1 egg yolk
- 2 whole eggs
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 240 ml whole milk (1 cup)
- 1½ teaspoons vanilla extract
Icing:
- 66 g light brown sugar, firmly packed (â…“ cup)
- 340 g unsalted butter, softened (1½ cups)
- 170 g cream cheese, softened (6 oz)
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 35 g pecan halves (â…“ cup)
- 562 g powdered sugar (4½ cups)
Instructions
1. Preheat and prepare pans:
Set your oven to 175°C (350°F). Grease two 9-inches round cake pans and line them with parchment paper so the cakes won’t stick.
2. Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this aside for later.
3. Mix wet ingredients:
In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, egg yolk, sour cream, milk, maple extract, and vanilla extract. Stir everything together until smooth and fully combined.
4. Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture. Fold them in gently until just combined—don’t over mix. Then fold in the pecan chips carefully.
5. Bake the cakes:
Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a cooling rack to cool completely.
6. Make the butter pecan icing:
Toast the pecan halves in a small pan over medium heat for 3–4 minutes until golden and fragrant. In a large bowl, beat the butter and brown sugar until creamy. Add the cream cheese, heavy cream, salt, and vanilla extract, and mix until smooth. Gradually add the powdered sugar and beat until fluffy. Fold in the toasted pecans.
7. Assemble the cake:
Place one cake layer on a serving plate. Spread a generous amount of icing over the top. Place the second layer on top, then cover the entire cake with the remaining icing. Smooth the icing with a spatula or make decorative swirls.
8. Chill and serve:
Let the butter pecan icing cake recipe chill for 30 minutes to let the icing set. Slice and enjoy the rich buttery pecan flavor at room temperature.
Nutrition Facts Butter Pecan Icing Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 6g |
| Fat | 28g |
| Saturated Fat | 15g |
| Carbohydrates | 62g |
| Sugar | 42g |
| Fiber | 2g |
| Sodium | 150mg |
Why My Recipe Works
This butter pecan icing cake recipe works because the ingredients are balanced to create a moist, flavorful cake with a tender crumb.
The combination of butter, eggs, and sour cream keeps the cake soft while adding richness. Baking powder ensures the cake rises evenly, and the sugar and pecans provide sweetness and texture.
The icing blends cream cheese, butter, and brown sugar to create a smooth, creamy topping that complements the nutty cake perfectly.
Careful mixing and proper baking temperature result in a cake that holds its shape, stays moist, and delivers consistent, delicious results every time.
Serving Suggestions And Decorating Ideas
This butter pecan icing cake recipe can be served in slices on its own or paired with a scoop of vanilla ice cream or fresh fruit for a more indulgent treat.
For a visually appealing presentation, sprinkle extra toasted pecan halves over the top of the frosting. Lightly dusting with cinnamon or drizzling caramel sauce adds extra flavor and elegance.
You can also pipe small swirls of icing along the edges or create a simple pattern on top for a professional look.
Serving on a decorative butter pecan icing cake recipe stand or platter enhances presentation for gatherings and special occasions.
Health Benefits
This butter pecan icing cake recipe contains pecans, which are a good source of healthy fats, protein, and fiber that support heart health and digestion. Eggs provide essential vitamins and minerals that help with energy and overall well-being.
Using real butter and cream adds calcium, which contributes to stronger bones. Incorporating moderate amounts of natural sweeteners, such as brown sugar and maple extract, gives flavor without relying entirely on refined sugar.
While this butter pecan icing cake recipe is an indulgent treat, enjoying it in reasonable portions can satisfy cravings and provide a small boost of nutrients from the nuts and dairy.
Professional Baking Tips
1. Measure ingredients carefully using a kitchen scale or proper measuring cups to ensure the cake turns out with the right texture.
2. Use room-temperature eggs, butter, and dairy for smoother batter and even baking. Cold ingredients can cause uneven mixing.
3. Sift the flour, baking powder, and spices to remove lumps and create a lighter, fluffier cake.
4. Fold the dry ingredients into the wet mixture gently. Over mixing can make the cake dense and tough.
5. Toast the pecans before adding them to the batter or icing to enhance their flavor and crunch.
6. Allow the cakes to cool completely before frosting. Warm cakes can melt the icing and make it runny.
Variations Of Butter Pecan Icing Cake Recipe
➤ Chocolate Butter Pecan Cake – Adding 2–3 tablespoons of cocoa powder to the batter transforms the cake into a lightly chocolatey version. The rich chocolate flavor complements the nutty pecans and the creamy butter pecan frosting, creating a dessert that appeals to chocolate lovers while keeping the original moist texture intact.
➤ Maple Pecan Glaze Cake – Replacing the vanilla extract in both the batter and icing with maple extract enhances the natural sweetness of the pecans. This variation brings a warm, autumnal flavor to the cake, making it a comforting treat during colder months.
➤ Caramel Pecan Cake – Drizzling caramel sauce over the frosted cake and adding extra pecans creates a decadent dessert. The buttery sweetness of the caramel adds depth to the nutty flavor, giving the cake a rich, indulgent finish that pairs well with coffee or vanilla ice cream.
➤ Spiced Butter Pecan Cake – Incorporating spices like ¼ teaspoon nutmeg and a pinch of cloves into the batter adds warmth and complexity. This variation gives the cake a cozy, aromatic quality, making it especially enjoyable during holiday seasons or for festive gatherings.
➤ Layered Butter Pecan Cake – Baking the batter in two smaller pans and layering with frosting between them produces a tall, elegant cake. This version looks impressive for celebrations and allows for extra frosting in the middle, enhancing the nutty and creamy flavors in each bite.
Ways To Enhance The Flavor
➢ Toast the Pecans – Lightly toasting the pecans before adding them to the batter or frosting brings out a deeper, nuttier flavor.
➢ Brown the Butter – Using browned butter in the cake or icing adds a rich, caramel-like taste that complements the pecans.
➢ Add Extracts – A small amount of almond or maple extract in the batter or frosting enhances the nutty and sweet notes of the cake.
➢ Use Quality Vanilla – High-quality vanilla extract or vanilla bean paste in the batter and frosting makes the flavor more pronounced and aromatic.
➢ Sprinkle Sea Salt – A tiny sprinkle of flaky sea salt on top of the frosting can balance the sweetness and intensify the flavors.
➢ Drizzle Caramel or Honey – Adding a light drizzle over the cake before serving adds extra depth and richness to each bite.
Storage
The butter pecan icing cake recipe can be stored in several ways to maintain freshness. Keep it covered at room temperature in an airtight container for up to 2 days.
For longer storage, refrigerate the butter pecan icing cake recipe in an airtight container for 4–5 days; allow it to come to room temperature before serving for the best texture and flavor.
The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Thaw in the refrigerator overnight and frost or serve as desired.
FAQs About Butter Pecan Icing Cake Recipe
How can I prevent a dense texture in my cake?
Use ingredients at room temperature and avoid overmixing once the flour is added. Cold ingredients or overworked batter toughen the crumb.
What’s the best way to toast pecans?
Toast pecans in the oven at about 175 °C (350 °F) for 7–10 minutes, stirring once so they brown evenly without burning.
Why should the cake cool completely before icing?
Icing on a warm cake can melt or slide off. Cooling first helps the frosting stick properly and look neat.
What can I do if my pecans lose crunch in icing?
Add toasted pecans at the end of icing prep and fold them gently so they stay crisp rather than breaking down.
How do I keep the cake fresh after baking?
Store leftovers in an airtight container at room temperature up to a few days or refrigerate for up to a week. Freeze unfrosted layers for months if needed.
Can I substitute ingredients, like using cake mix or other nuts?
You can adapt the base recipe (for example, use a quality cake mix as a shortcut or swap pecans for nuts like walnuts), but expect some changes in flavor and texture.
Conclusion
This butter pecan icing cake recipe is a delicious and slightly nutritious treat that brings joy with every slice. Baking it fills the kitchen with a warm, inviting aroma, and the rich, nutty flavor makes it a dessert worth savoring.
I enjoy making this butter pecan icing cake recipe again and again because it is both comforting and rewarding to share with family and friends.
The combination of moist cake, buttery pecans, and creamy frosting creates a memorable dessert experience. I hope you try making this butter pecan icing cake recipe and enjoy it as much as I do.
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Butter Pecan Icing Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Saucepan (for toasting pecans)
Ingredients Â
Cake:
- 250 g all-purpose flour 2 cups
- 300 g granulated sugar 1½ cups
- 225 g pecan chips 1½ cups
- 65 g light brown sugar packed (½ cup)
- 45 g unsalted butter melted (3 tablespoons)
- ½ teaspoon ground cinnamon
- 120 g sour cream ½ cup
- ½ teaspoon maple extract
- 1 egg yolk
- 2 whole eggs
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 240 ml whole milk 1 cup
- 1½ teaspoons vanilla extract
Icing:
- 66 g light brown sugar firmly packed (â…“ cup)
- 340 g unsalted butter softened (1½ cups)
- 170 g cream cheese softened (6 oz)
- 1 tablespoon heavy cream
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 35 g pecan halves â…“ cup
- 562 g powdered sugar 4½ cups
InstructionsÂ
Preheat and prepare pans:
- Set your oven to 175°C (350°F). Grease two 9-inches round cake pans and line them with parchment paper so the cakes won’t stick.
Mix dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this aside for later.
Mix wet ingredients:
- In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, egg yolk, sour cream, milk, maple extract, and vanilla extract. Stir everything together until smooth and fully combined.
Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture. Fold them in gently until just combined—don’t over mix. Then fold in the pecan chips carefully.
Bake the cakes:
- Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a cooling rack to cool completely.
Make the butter pecan icing:
- Toast the pecan halves in a small pan over medium heat for 3–4 minutes until golden and fragrant. In a large bowl, beat the butter and brown sugar until creamy. Add the cream cheese, heavy cream, salt, and vanilla extract, and mix until smooth. Gradually add the powdered sugar and beat until fluffy. Fold in the toasted pecans.
Assemble the cake:
- Place one cake layer on a serving plate. Spread a generous amount of icing over the top. Place the second layer on top, then cover the entire cake with the remaining icing. Smooth the icing with a spatula or make decorative swirls.
Chill and serve:
- Let the butter pecan icing cake recipe chill for 30 minutes to let the icing set. Slice and enjoy the rich buttery pecan flavor at room temperature.