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
Scale
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
