Butter Pecan Cake Recipe
Butter Pecan Cake is a rich, flavorful dessert made with toasted pecans, butter, and brown sugar. The cake is moist and nutty, often layered with a creamy butter pecan or cream cheese frosting. Toasted pecans add crunch and depth. Perfect for holidays or special occasions, it's a Southern-inspired treat that's both comforting and indulgent.
Equipment
- 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
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.
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.