This Butter Pecan Cake is a Southern classic that’s moist, rich, and bursting with nutty pecan flavor. Made with toasted pecans and a buttery cake base, it’s finished with a creamy frosting that ties everything together perfectly.
It’s the kind of cake that feels special but is simple enough to make for birthdays, Sunday suppers, or holidays like Thanksgiving and Christmas. If you love butter pecan ice cream, this cake will be your new favorite dessert.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 cups chopped pecans (toasted)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1/4 cup heavy cream (adjust for texture)
- 1/2 cup chopped pecans (for garnish)
Preparation Steps
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2: Toast the Pecans
- Spread pecans on a baking sheet. Toast in the oven for 5–7 minutes until fragrant. Cool before adding to batter.
Step 3: Make the Cake Batter
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. In another bowl, whisk flour, baking powder, and salt. Alternate adding dry mixture and milk into the butter mixture, mixing until just combined. Fold in toasted pecans.
Step 4: Bake
- Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
Step 5: Make the Frosting
- Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and heavy cream until light and fluffy.
Step 6: Assemble
- Frost cooled cakes, stacking layers evenly. Garnish with extra pecans.
Variation
- Butter Pecan Sheet Cake: Bake in a 9×13 pan for easy slicing.
- Caramel Pecan Cake: Drizzle caramel sauce between layers.
- Nut-Free Option: Substitute pecans with walnuts or skip nuts.
- Extra Flavor: Add 1 tsp maple extract for a maple-butter twist.
Cooking Notes
- Toasting pecans enhances their flavor and keeps them crunchy.
- Don’t overmix batter—stop once ingredients are combined.
- Chill cake before slicing for neater layers.
Serving Suggestions
- Serve with coffee or tea for an afternoon treat.
- Pair with vanilla ice cream for an extra indulgent dessert.
- Perfect centerpiece for holiday dessert tables.
Tips
- Always use room temperature butter and cream cheese for smooth mixing.
- Double frosting if you like thicker layers.
- Store cake covered in the fridge for up to 5 days.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: ~50 minutes (plus cooling time)
Nutritional Info (per slice, approx. 12 servings)
- Calories: 540
- Protein: 6g
- Carbs: 58g
- Fat: 30g
- Sodium: 310mg
FAQs
Q1: Can I make Butter Pecan Cake ahead of time?
- Yes, bake layers a day in advance, wrap tightly, and frost the next day.
Q2: Can I freeze Butter Pecan Cake?
- Yes, freeze unfrosted cake layers for up to 2 months. Thaw and frost when ready.
Q3: Do I have to toast the pecans?
- Toasting is optional but highly recommended for flavor.
Q4: Can I use a boxed cake mix?
- Yes, start with a butter or yellow cake mix and fold in toasted pecans.
Q5: What frosting pairs best with Butter Pecan Cake?
- Cream cheese frosting is classic, but caramel or whipped buttercream also pair beautifully.
Conclusion
This Butter Pecan Cake is a moist, flavorful, and elegant dessert that celebrates the classic Southern love of butter and pecans. With its tender crumb, nutty crunch, and rich frosting, it’s the perfect cake for holidays, gatherings, or any special occasion where you want to impress.