Old Fashioned Butter Pecan Cake Recipe
Secrets to achieving an old fashioned butter pecan cake recipe start with using high-quality yellow cake mix and fresh pecans.Toasting the pecans before adding them enhances their flavor and crunch. Beating eggs, sugar, milk, oil, and sour cream until smooth ensures a moist, tender cake.
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- 9-inch cake pan
- Cooling rack
- Knife and cutting board
Ingredients
For the Cake
- 3 tablespoons unsalted butter
- 1 cup 240 ml buttermilk
- 3 large eggs
- 1 ½ cups 180 g chopped pecans
- 2 ¼ cups 255 g cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup 200 g granulated sugar
- ½ cup 100 g brown sugar
- ¼ cup 60 ml milk
- ½ teaspoon salt
- ½ cup 120 ml vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Buttercream
- ½ cup 113 g unsalted butter, softened
- 8 oz 226 g cream cheese, softened
- 4 cups 480 g powdered sugar, sifted
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
Preheat and prepare pans
- Set your oven to 175°C (350°F). Grease your cake pan(s) and lightly dust them with flour. If you’re using round pans, cut a circle of parchment paper to line the bottom this helps the cake come out cleanly.
Combine wet and dry ingredients
- In a large mixing bowl, add the yellow cake mix, sugar, eggs, milk, vegetable oil, sour cream, and vanilla extract. Use an electric mixer on medium speed to beat everything together until the batter is smooth and fully combined.
Fold in pecans
- Take 120 g of chopped pecans and gently fold them into the batter using a spatula. Make sure they are evenly distributed without over mixing.
Pour the batter into the pan
- Transfer the batter into the prepared cake pan(s). Use a spatula to spread it evenly and smooth the top.
Bake the cake
- Place the pan in the preheated oven and bake for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool the cake
- Remove the cake from the oven and let it sit in the pan for about 10 minutes. Then carefully transfer it to a wire cooling rack and allow it to cool completely.
Make the frosting
- While the cake cools, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
Assemble and Decorate:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake evenly. Sprinkle toasted pecans on top of the frosted cake. Chill slightly if desired before serving for easier slicing.
Notes
Notes: Toasting the pecans enhances their flavor. Simply place them in a dry skillet over medium heat for 3–5 minutes until fragrant. Ensure the cake is fully cooled before frosting to prevent melting.