Name: Butter Pecan Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (for toasting pecans); 1 1/2 cups chopped pecans; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2–3 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; Pinch of salt; 1/2 cup chopped toasted pecans (optional for topping)

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Imagine a slice of Butter Pecan Cake: tender crumb, toasted pecans folded throughout, crowned with a luscious buttercream frosting and a little nutty crunch on top. This beautiful Southern-style classic brings cozy nostalgia to every bite and fills the kitchen with a warm, irresistible aroma. Whether you’re baking for a family gathering or simply treating yourself, Butter Pecan Cake is pure comfort food—and trust me, everyone who tries it will be asking for seconds!

Ingredients You’ll Need

The Butter Pecan Cake comes together with simple pantry staples, but each ingredient brings something truly special to the table. From the rich butter flavor to those perfectly toasted pecans, every element helps create incredible depth and texture.

Unsalted Butter: The star of both the cake and the frosting! Split between toasting pecans and making the batter, it ensures deep flavor and a soft, tender crumb.
Chopped Pecans: Toasted in butter, they add a lovely crunch and a wonderfully nutty flavor throughout the cake.
All-Purpose Flour: Gives the cake structure while keeping it soft and fluffy. Spoon and level for best results!
Baking Powder & Baking Soda: These work together to help the cake rise and stay light.
Salt: Just enough to balance the sweetness and bring out all those buttery, toasty notes.
Granulated Sugar: Adds the essential sweetness and helps with that much-loved tender crumb.
Light Brown Sugar: A little boost of molasses flavor for extra warmth and depth.
Large Eggs: Bind everything together and add rich flavor—make sure they’re at room temperature for the fluffiest result.
Vanilla Extract: Enhances all the other flavors for that classic cake taste.
Buttermilk: Keeps things wonderfully moist, with a hint of tang that makes the cake irresistible.
Powdered Sugar (for the frosting): Gives the frosting its silky-smooth, sweet finish.
Heavy Cream or Milk (for the frosting): Adjusts the consistency to perfection for spreading or swirling.
Optional Toasted Pecans (for topping): A final triumphant crunch and dazzling finish for your cake.

How to Make Butter Pecan Cake

Step 1: Prep Your Pans and Ingredients

Nothing beats jumping into a recipe when everything is ready to go! Preheat your oven to 350°F and generously grease and flour two 8-inch round cake pans. This little bit of prep helps your Butter Pecan Cake pop out perfectly once it’s baked. While your oven heats, get those ingredients measured, at room temperature, and lined up so assembly is a breeze.

Step 2: Toast the Pecans in Butter

In a skillet over medium heat, melt 1/2 cup of the unsalted butter, then stir in all those delightful chopped pecans. Keep them moving for about 4 to 5 minutes until they smell nutty and become a gorgeous golden brown. This step really draws out the buttery richness that sets a Butter Pecan Cake apart from the crowd. Let them cool as you mix the batter.

Step 3: Mix Your Dry Ingredients

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. These dry ingredients are the backbone of your cake, helping it rise just right and keeping the texture soft but sturdy enough for luscious frosting.

Step 4: Cream Butter and Sugars

In a large mixing bowl, beat the remaining 1/2 cup softened butter with both the granulated and brown sugars. Blend for 2 to 3 minutes, until the mixture is pale and fluffy—this step builds air into the batter, making your Butter Pecan Cake melt-in-your-mouth tender.

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in your vanilla extract, which brings everything together with its sweet, aromatic warmth.

Step 6: Combine Wet and Dry, Add Pecans

Alternately add the flour mixture and the buttermilk to your wet mixture, beginning and ending with flour. Mix just until everything is blended—overmixing can toughen your cake. Gently fold in 1 cup of those cooled, toasted pecans, saving the rest for garnish.

Step 7: Bake and Cool

Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean and the kitchen smells heavenly. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. A little patience here means a perfectly frosted Butter Pecan Cake later!

Step 8: Make the Frosting

In a clean bowl, beat 1 cup softened unsalted butter until creamy. Gradually whip in the powdered sugar, adding the vanilla, a pinch of salt, and just enough cream or milk to reach the dreamy texture you like. Beat until the frosting is light, fluffy, and tempting enough to swipe a fingerful.

Step 9: Frost and Decorate

Once the cakes are cool, gently frost the first layer, stack on the second, and add more creamy frosting all around. Sprinkle with the reserved toasted pecans, and step back to admire your masterpiece—Butter Pecan Cake glory!

How to Serve Butter Pecan Cake

Garnishes

The classic finish is a generous sprinkle of toasted pecans over the top, which brings out the nutty flavor and makes each slice as pretty as it is tasty. For an extra wow factor, try a delicate dusting of powdered sugar or a drizzle of caramel sauce to highlight those rich, buttery notes even more.

Side Dishes

Butter Pecan Cake is truly the star on any dessert table, but it also pairs like a dream with simple sides. A scoop of vanilla ice cream makes this even more decadent, while a hot cup of coffee or a tall glass of cold milk balances the sweetness and makes for a cozy, complete experience.

Creative Ways to Present

Turn your Butter Pecan Cake into a showstopper by serving mini-layered versions for individual treats or cutting the cake into cubes for a festive trifle. If you want to get extra fancy, dress each slice with a swirl of whipped cream, a few candied pecans, or even a playful sprinkle of edible gold for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover Butter Pecan Cake will keep beautifully at room temperature, covered, for up to two days. For even longer freshness, loosely cover and pop it in the fridge—just allow the slices to come to room temperature before serving so the cake is soft and flavorful.

Freezing

If you’d like to freeze your Butter Pecan Cake, wrap each unfrosted cake layer tightly in plastic wrap and foil, then freeze for up to 2 months. You can also freeze frosted slices individually; just let them thaw in the fridge overnight for a ready-to-enjoy treat whenever the craving strikes!

Reheating

To freshen up the cake, simply let refrigerated or frozen slices come to room temperature. If you want a warm, buttery treat, pop individual portions in the microwave for 10 to 15 seconds—just enough to take the chill off and make the frosting luscious again.

FAQs

Can I make Butter Pecan Cake as a sheet cake instead of layers?

Absolutely! Just pour the batter into a greased 9×13-inch pan and bake for 35 to 40 minutes. It’s a fantastic option for easy serving at potlucks or family get-togethers.

What’s the secret to perfectly toasty pecans?

Stir constantly and keep an eye on the heat—medium works best. You want the pecans golden and fragrant but not burnt, so as soon as they’re toasty, remove them from the pan to cool.

Can I brown the butter for even more flavor?

Definitely! Browning the butter for either the frosting or the cake will add amazing nutty richness. Just be careful not to take it too far; golden brown and fragrant is perfect.

Is it possible to make this cake ahead for a party?

Yes! The cake layers can be baked a day in advance and stored tightly wrapped at room temperature. You can even make the frosting ahead and store it in the fridge, then assemble everything the day you serve.

Can I use pecans in the frosting or just on top?

Chopped toasted pecans are delicious stirred into the frosting, sprinkled on top, or both! They add awesome crunch and make every bite of Butter Pecan Cake even more special.

Final Thoughts

I hope you’ll roll up your sleeves and dive into baking this unforgettable Butter Pecan Cake. It’s a recipe that brings smiles, sweet memories, and (most importantly) the kind of buttery, nutty flavor that keeps people coming back for another slice. Happy baking!

Butter Pecan Cake Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and nutty goodness of this Butter Pecan Cake. A moist and flavorful butter cake loaded with toasted pecans and topped with a creamy butter frosting.

Ingredients

Scale

Cake:

1/2 cup unsalted butter (for toasting pecans)
1 1/2 cups chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
1/2 cup chopped toasted pecans (optional for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease and flour two 8-inch round cake pans.
Toast pecans: Melt 1/2 cup butter in a skillet, add chopped pecans, and toast until fragrant. Set aside to cool.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Prepare batter: Beat softened butter with sugars, add eggs and vanilla. Alternately mix in dry ingredients and buttermilk. Fold in toasted pecans.
Bake: Divide batter between pans and bake for 25–30 minutes. Cool cakes on wire racks.
Make frosting: Beat softened butter, gradually add powdered sugar, vanilla, cream, and salt. Frost the cake layers and top with pecans.