Butter Pecan Cake Recipe
If you’ve ever craved a slice of decadence that feels like a warm hug, this Butter Pecan Cake fits the bill perfectly. Imagine layers of feather-light, buttery cake loaded with toasty pecans, all wrapped in a tangy cream cheese frosting—it’s Southern comfort baked into each bite. This is the kind of cake that isn’t just dessert; it’s an occasion. Whether for family gatherings, celebrations, or a cozy night in, Butter Pecan Cake brings together irresistible flavors and textures that will make any day feel extra special.
Ingredients You’ll Need
The magic of Butter Pecan Cake comes from a handful of timeless ingredients, each pulling its weight in flavor and texture. Simple, classic elements like toasted pecans, buttermilk, and real butter are what make this cake irresistible from the very first forkful.
- Unsalted Butter (1 cup, divided): Key for both the cake’s tender crumb and the rich flavor of toasted pecans.
- Chopped Pecans (2 cups): Toasting them brings out a nutty aroma and deep flavor that screams “old-fashioned comfort.”
- All-purpose Flour (2 cups): Gives the cake structure and a soft, fluffy bite.
- Baking Powder (2 teaspoons): Helps the cake rise to airy perfection.
- Baking Soda (1/2 teaspoon): Partners with the buttermilk to add lift and tenderness.
- Salt (1/2 teaspoon): Brings out all the rich flavors and balances sweetness.
- Granulated Sugar (1 cup): Sweetens the cake and creates a delicate crumb.
- Packed Brown Sugar (1/2 cup): Adds a hint of caramel and moisture.
- Large Eggs (4): Bind the ingredients together for a luscious, bakery-worthy cake.
- Vanilla Extract (1 teaspoon): Elevates the aroma and brings warmth to every bite.
- Buttermilk (1 cup): Keeps the crumb moist and tender, with a subtle tang to balance the richness.
- Frosting – Unsalted Butter (1/2 cup, softened): The base for a creamy, dreamy frosting.
- Frosting – Cream Cheese (8 oz, softened): Adds tang and silkiness to the topping.
- Frosting – Powdered Sugar (3–4 cups): For a sweet, pillowy finish.
- Frosting – Vanilla Extract (1 teaspoon): Rounds out the flavor of the frosting.
- Frosting – Pinch of Salt: Enhances the overall taste without being too sweet.
How to Make Butter Pecan Cake
Step 1: Toast the Pecans
Start by preheating your oven to 350°F (175°C) and getting those pans ready—either grease and flour two 9-inch round cake pans, or line them with parchment for easy release. In a medium skillet over medium heat, melt half a cup of butter and toss in your chopped pecans. Stir frequently and toast until they’re golden and aromatic, about 5 to 7 minutes. Be sure to let them cool completely before adding them to the batter—this will keep your cake texture just right and the nuts gloriously crisp.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Taking a moment here to blend thoroughly ensures your cake will rise evenly and have a consistent, tender crumb. It’s a small step, but it sets the stage for cake perfection!
Step 3: Cream the Butter and Sugars
In a large mixing bowl, combine the remaining half cup of softened butter with the granulated sugar and brown sugar. Beat until the mixture is light and fluffy—this gives your Butter Pecan Cake its lift and beautiful texture. Adding air at this stage makes for a delicate crumb later on.
Step 4: Add Eggs and Vanilla
One at a time, beat in the eggs, letting each fully incorporate before adding the next. Stir in the vanilla extract, infusing the batter with a subtle richness that ties the flavors together. This step is where the real depth of the cake begins to shine.
Step 5: Alternate Dry Ingredients and Buttermilk
With your mixer on low, alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry mix. This gentle approach keeps everything light and prevents overmixing, which is the secret to a soft, moist cake. Mix just until everything is combined—no more!
Step 6: Fold in Toasted Pecans
Take 1 1/2 cups of the cooled, toasted pecans (save the other 1/2 cup for garnishing) and gently fold them into the batter with a spatula. Each bite of Butter Pecan Cake will have those lovely, crunchy pieces that make this cake unmistakable.
Step 7: Bake
Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. When done, allow the cakes to cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely. This ensures they firm up enough to handle, but stay soft inside.
Step 8: Make the Frosting
While the cakes cool, prepare the frosting by beating together the softened butter and cream cheese until completely smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the mixture is fluffy and spreads beautifully. A little patience here creates a frosting that’s cloud-like yet sturdy enough for gorgeous cake layers.
Step 9: Assemble and Decorate
Once the layers are cool, spread a generous amount of frosting between them and over the top and sides. Finish with a flourish: sprinkle the reserved toasted pecans across the top, letting their golden color and nutty aroma announce the Butter Pecan Cake’s showstopper status. Step back and swoon!
How to Serve Butter Pecan Cake
Garnishes
This cake is delightful with extra toasted pecans scattered over the top. You can even drizzle a touch of caramel or a light snow of powdered sugar for an irresistible finish. A few fresh mint leaves or delicate edible flowers instantly elevate the presentation for special occasions.
Side Dishes
Butter Pecan Cake pairs beautifully with a scoop of vanilla or butter pecan ice cream for a nostalgic dessert duo. A dollop of freshly whipped cream or a handful of seasonal berries on the side brings brightness and a touch of tartness to contrast the sweet, nutty layers.
Creative Ways to Present
Slice your Butter Pecan Cake into slim layers and serve as an elegant layer cake for a high-tea effect, or cut it into small squares for bite-sized party treats. For a rustic brunch, serve it unfrosted as a decadent coffee cake. A drizzle of warm caramel sauce or a swirl of bourbon-infused whipped cream can turn it into a showpiece for festive events.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Butter Pecan Cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated—just be sure to let slices come to room temperature before serving so all those buttery flavors shine.
Freezing
You can freeze the cooled, unfrosted cake layers wrapped securely in plastic wrap and foil for up to two months. Thaw overnight in the fridge and frost just before serving for a cake that tastes freshly baked. If you want to freeze the whole assembled cake, slice it first for easy grabbing and thawing as needed.
Reheating
For a warm and ultra-comforting treat, pop a slice of Butter Pecan Cake in the microwave for 10–15 seconds. The frosting will soften and the toasted pecans will become aromatic all over again—just like the day it was made!
FAQs
Can I make Butter Pecan Cake ahead of time?
Absolutely! The cake layers can be baked, cooled, and stored tightly wrapped at room temperature for up to two days, or frozen for up to two months. Assemble and frost the day you plan to serve for maximum freshness.
Can I use store-bought toasted pecans?
It’s best to toast your own! Freshly toasted pecans in real butter infuse the cake with flavor and scent you just can’t get with pre-packaged nuts. Plus, you can control how deeply they’re toasted for your personal taste.
What if I don’t have buttermilk?
No need to worry—just make your own buttermilk by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for five minutes. It works beautifully in this Butter Pecan Cake recipe.
Can I use this recipe for cupcakes?
Yes! Simply divide the batter among lined muffin tins and reduce the bake time to about 18–22 minutes. You’ll get moist, pecan-packed cupcakes that are just as irresistible.
Is this Butter Pecan Cake suitable for nut allergies?
Since pecans are the star of this cake’s flavor and texture, it’s not the best choice for those with nut allergies. For a safe alternative, consider trying a butter cake with a different garnish.
Final Thoughts
If you’re searching for a true crowd-pleaser, it’s hard to beat the warmth and nostalgia of a slice of Butter Pecan Cake. Pour a coffee, share with friends or family, and let the sweet, buttery layers and toasty pecans make any moment feel just a bit more special. Don’t wait for a celebration—bake this cake soon and see how quickly it becomes everyone’s favorite!
Print
Butter Pecan Cake Recipe
- Total Time: 1 hour (plus cooling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty goodness of this Butter Pecan Cake. Moist layers of pecan-studded cake are sandwiched with a decadent cream cheese frosting, creating a true Southern delight.
Ingredients
Cake:
- 1/2 cup unsalted butter (for toasting pecans)
- 1/2 cup unsalted butter (softened)
- 2 cups chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Toasting Pecans: Melt 1/2 cup butter in a skillet, add pecans, toast until golden, set aside to cool.
- Cake Batter: Whisk dry ingredients in a bowl. Cream 1/2 cup butter and sugars, add eggs and vanilla. Alternate dry ingredients and buttermilk, fold in pecans. Bake in pans.
- Frosting: Beat butter and cream cheese until smooth, add sugar, vanilla, and salt. Frost cooled cakes, garnish with pecans.
Notes
- Cake layers can be baked ahead and frozen for up to 2 months.
- Let pecans cool completely before folding into the batter.
- For a deeper flavor, brown the butter before toasting the pecans.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
