Butter Pecan Cake Recipe
If you’re searching for a show-stopping dessert that’s equal parts comforting and decadent, Butter Pecan Cake is your answer. Imagine a tender, buttery crumb studded with toasted pecans, layered together with a fluffy, vanilla-infused frosting that melts in your mouth. This classic cake delivers a nostalgic, nutty warmth that brings everyone to the table, whether it’s a special celebration or just a cozy weekend treat. The rich flavors and golden layers make it a dessert you’ll want to bake again and again!
Ingredients You’ll Need
This Butter Pecan Cake proves that simple, high-quality ingredients can create the most memorable desserts. Each component comes together to add its own magic, from the rich buttery base to the sweet, nutty crunch of toasted pecans.
- Chopped pecans (1 cup): Toasting these brings out a deep, aromatic nuttiness that defines this cake’s flavor.
- Unsalted butter (1/2 cup + 2 tablespoons): Essential for both the cake’s tender crumb and toasting the pecans for extra richness.
- Granulated sugar (1 cup): For sweetness and structure in the cake layers.
- Brown sugar (1/2 cup): Adds a subtle molasses undertone and keeps the cake moist.
- Large eggs (3): Add moisture, richness, and help the cake rise beautifully.
- Vanilla extract (2 teaspoons): Enhances both the cake and frosting with warm, inviting flavor.
- All-purpose flour (2 cups): The backbone of your cake, providing structure and lift.
- Baking powder (1 tablespoon): Ensures a light, fluffy cake.
- Salt (1/2 teaspoon): Just enough to balance the sweetness and bring out the other flavors.
- Whole milk (1 cup): Keeps the crumb soft and tender, with a richer flavor than lower-fat milk.
- For the frosting:
- Unsalted butter (1 cup, softened): The creamy base for a luscious, spreadable frosting.
- Powdered sugar (3–4 cups): Sweetens and creates the perfect fluffy texture.
- Heavy cream or milk (2–3 tablespoons): For a dreamy, smooth consistency.
- Vanilla extract (1 teaspoon): Layers more aromatic depth into the frosting.
- Pinch of salt: Just a touch to balance the sweetness in every bite.
How to Make Butter Pecan Cake
Step 1: Prepare Your Pans and Toast the Pecans
Start by preheating your oven to 350°F and prepping two 8-inch or 9-inch round cake pans—grease, flour, and line them with parchment paper for guaranteed easy release. In a skillet over medium heat, melt 2 tablespoons of butter and gently toast the chopped pecans for 4–5 minutes, stirring until they’re golden and fragrant. Set them aside to cool; this step brings out an extraordinary depth of flavor you don’t want to miss!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together 1/2 cup unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale—this usually takes a few minutes. This step is key for an airy, tender Butter Pecan Cake, so don’t rush it!
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract, which will infuse the batter with warm, sweet notes that pair beautifully with the pecans.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed, so your cakes rise perfectly and have a consistent crumb.
Step 5: Mix Batter and Fold in Pecans
Add the dry ingredients to the butter mixture in three parts, alternating with the milk (beginning and ending with the dry mix). Mix just until combined—overmixing can make the cake tough. Gently fold in the cooled, toasted pecans, making sure they’re evenly dispersed for a nutty bite in every forkful.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared pans, smoothing the tops for an even rise. Bake for 25–30 minutes, or until a toothpick comes out clean from the center. The cakes should be golden and springy. Cool them in the pans for 10 minutes before turning out onto wire racks to cool completely.
Step 7: Make the Frosting
Beat the softened butter until creamy, then gradually add powdered sugar, beating until light and fluffy. Mix in the vanilla, salt, and just enough cream or milk to achieve a smooth, spreadable texture. This frosting is the perfect cloud-like companion for your Butter Pecan Cake layers.
Step 8: Assemble and Decorate
Once the cakes are completely cool, spread a generous layer of frosting between the layers, then frost the top and sides. For a finishing touch, sprinkle extra toasted pecans over the top—these add crunch and a beautiful, rustic look.
How to Serve Butter Pecan Cake
Garnishes
A Butter Pecan Cake truly shines with a handful of simple but elegant toppings. Sprinkle extra toasted pecans over the top for a lovely crunch, or add a dusting of powdered sugar for a snowy effect. If you want to get fancy, a drizzle of caramel sauce or a few edible flowers can make your cake look bakery-worthy.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream, which melts alongside the warm, nutty flavors. For something lighter, serve it with fresh berries—their tartness cuts through the sweetness and adds a pop of color to your plate.
Creative Ways to Present
For special occasions, turn your Butter Pecan Cake into a layer cake masterpiece by stacking three thinner layers and spreading a little extra frosting between each. Individual mini-cakes or cupcakes are perfect for parties, while a rustic sheet cake version works for casual gatherings. Don’t be afraid to make it your own with creative shapes or personalized decorations!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Butter Pecan Cake covered at room temperature for up to two days to maintain its moistness. For even longer freshness, store it in the refrigerator, where it will stay delicious for up to five days—just be sure to bring slices to room temperature before serving for the best texture and flavor.
Freezing
If you want to get ahead, you can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to two months. Thaw them overnight in the refrigerator before frosting. Even frosted slices can be frozen individually, making it easy to satisfy those late-night cake cravings!
Reheating
Butter Pecan Cake is best enjoyed at room temperature, but if you’d like to warm it slightly, pop a slice in the microwave for just 10–15 seconds. This brings back some of that just-baked softness and makes the frosting wonderfully creamy again.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe slightly to keep the flavors balanced. Unsalted butter gives you more control over the final taste.
How do I keep my cake from sticking to the pans?
Greasing and flouring the pans, along with lining the bottoms with parchment paper, is your best insurance against sticking. Let the cakes cool for about 10 minutes before turning them out for easy removal.
Can I make Butter Pecan Cake as cupcakes?
Absolutely! Divide the batter evenly among cupcake tins and bake for 16–20 minutes, or until a toothpick comes out clean. They’re just as delicious and perfect for parties!
What can I substitute for whole milk?
You can use 2% milk or even almond milk if you prefer, though whole milk adds extra richness. Just keep in mind that lower-fat milks may yield a slightly less tender crumb.
How do I get extra pecan flavor?
Try adding 1/2 teaspoon of butter or maple extract to the batter or frosting, as suggested in the notes. It intensifies the nutty, buttery flavor and takes your Butter Pecan Cake to the next level.
Final Thoughts
If you’re ready to impress family and friends with a cake that’s as comforting as it is stunning, Butter Pecan Cake is the one to bake. Its sweet, nutty layers and luscious frosting are simply unforgettable. Gather your ingredients and give it a try—you might just discover a new favorite tradition!
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Butter Pecan Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Butter Pecan Cake is a classic American dessert featuring moist, buttery cake layers studded with toasted pecans, layered and frosted with a rich, creamy buttercream. Its nutty flavor and tender crumb make it a perfect treat for special occasions or any time you crave a southern-inspired sweet delight.
Ingredients
Cake
- 1 cup chopped pecans
- 1/2 cup unsalted butter (plus 2 tablespoons for toasting pecans)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Frosting
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Toast pecans: In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped pecans and toast them, stirring frequently for 4–5 minutes until fragrant and golden. Remove from heat and let them cool completely.
- Cream butter and sugars: In a large mixing bowl, cream together 1/2 cup unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the 2 teaspoons of vanilla extract to enhance the flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agent and seasoning.
- Mix batter: Add the dry ingredients alternately with whole milk to the creamed mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter. Fold in the cooled toasted pecans evenly throughout the batter.
- Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely, preventing condensation that could make the cakes soggy.
- Make frosting: Beat the softened butter until creamy. Gradually add 3 to 4 cups powdered sugar, beating well after each addition. Mix in vanilla extract, a pinch of salt, and 2 to 3 tablespoons of heavy cream or milk, adjusting to achieve a fluffy and spreadable consistency.
- Frost and assemble: Once the cake layers are completely cooled, spread frosting evenly on the first layer, stack the second layer on top, and frost the top and sides of the cake. Optionally, decorate with extra chopped pecans for added texture and presentation.
Notes
- For extra pecan flavor, consider adding 1/2 teaspoon of maple or butter extract to the batter or frosting.
- Store leftover cake covered at room temperature for up to 2 days, or refrigerate to prolong freshness for several more days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
