If you’re looking for a cake that feels like a warm hug wrapped in buttery, nutty goodness, then this Butter Pecan Cake Recipe is exactly what you need. It perfectly balances rich, creamy frosting with tender, moist layers studded with crunchy pecans that bring a delightful texture and deep flavor. Whether you’re celebrating a special occasion or simply craving a nostalgic Southern classic, this cake is sure to become a beloved favorite in your dessert rotation.
Ingredients You’ll Need
Ingredients You’ll Need
Every great cake starts with a handful of simple but incredibly important ingredients. Each one plays its role, from creating the perfect crumb to delivering that unforgettable buttery flavor and signature pecan crunch.
- Unsalted butter (1 cup): The foundation for a rich, tender cake with a smooth texture.
- Cake flour (3 cups): Ensures a light, delicate crumb that’s not too dense.
- Granulated sugar (1 cup): Sweetens the cake without overpowering it.
- Light brown sugar (1 cup, plus â…“ cup for frosting): Adds moisture and a caramel-like depth to both cake and frosting.
- Baking powder (1 tsp) and baking soda (½ tsp): Perfect duo for a beautifully risen cake.
- Salt (1 tsp, plus ¼ tsp for frosting): Enhances all the sweeter flavors and balances richness.
- Buttermilk (1½ cups, room temperature): Gives the cake its tender texture and slight tang.
- Large eggs (2, room temperature): Bind everything together while adding richness.
- Vanilla extract (1½ tsp for cake, 1½ tsp for frosting): Infuses a warm, aromatic sweetness.
- Finely chopped pecans (1½ cups for batter, plus ⅓ cup for garnish): The star ingredient that delivers toasty crunch and nutty flavor.
- Cream cheese (6 oz, softened): Adds tang and luscious creaminess to the frosting.
- Powdered sugar (4½ cups): Creates the perfect fluffy frosting texture.
- Heavy cream (1 tbsp): Lightens and smooths the frosting for easy spreading.
How to Make Butter Pecan Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans to ensure your layers come out clean and smooth. This initial prep sets the stage for a flawless baking experience.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mixing these dry ingredients well distributes everything evenly, helping your cake rise uniformly and taste consistent throughout.
Step 3: Incorporate the Butter
Add the softened unsalted butter to the dry mix and blend until you have an evenly combined texture. The butter creates that signature richness and tenderness that Butter Pecan Cake Recipe is known for.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour this mixture gradually into your butter and dry ingredients, mixing just until everything comes together. Overmixing can toughen the cake, so gentle folding is key for a soft crumb.
Step 5: Fold in the Pecans
Gently fold in the finely chopped pecans for that toasty crunch and nutty flavor that defines this recipe. These pecans are the delightful surprise you’ll look forward to in every bite.
Step 6: Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Your kitchen will fill with an irresistible aroma as the cake layers bake to perfection.
Step 7: Cool Completely
Once out of the oven, let the cakes cool entirely in their pans before turning out. This prevents breaking and makes frosting a breeze.
Step 8: Make the Butter Pecan Frosting
Beat together softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth. Gradually incorporate powdered sugar and heavy cream, continuing to beat until the frosting is fluffy and spreadable.
Step 9: Frost the Cake
Place one cooled cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the second layer, then top with the last. Frost the entire cake evenly, creating a luscious, inviting surface.
Step 10: Garnish and Final Touches
Sprinkle additional finely chopped pecans on top for even more crunch and a gorgeous presentation. Now, your Butter Pecan Cake Recipe is ready to wow!
How to Serve Butter Pecan Cake Recipe
Garnishes
To enhance the look and flavor, sprinkle extra chopped pecans or even a light dusting of powdered sugar. A drizzle of caramel sauce over each slice adds a glossy, sweet note that pairs wonderfully with the nutty layers.
Side Dishes
Butter Pecan Cake shines with simple accompaniments like a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing contrast, serve with fresh berries or a citrusy fruit salad to balance the warm richness.
Creative Ways to Present
For a special occasion, slice the cake into petite squares and serve on a platter with little dollops of frosting topped with pecans. Alternatively, transform it into a trifle by layering cake chunks with whipped cream and caramel sauce in clear glasses—a stunning dessert that’s as delicious as it is eye-catching.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap and store it in an airtight container in the refrigerator. This keeps the frosting fresh and the cake moist for up to 4 days, so you can savor every last crumb.
Freezing
You can freeze the Butter Pecan Cake Recipe either as whole layers or fully assembled. Wrap each layer or the whole cake well in plastic wrap and then in foil to prevent freezer burn. It will keep beautifully for up to 3 months, making it perfect for prepping ahead of time.
Reheating
If you like your cake slightly warm, let the refrigerated or thawed slices come to room temperature first. Avoid microwave reheating as it can melt the frosting unevenly; instead, enjoy it as is or with a warm beverage.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be used, buttermilk adds a subtle tang and tenderizes the crumb uniquely, enhancing the classic Butter Pecan Cake Recipe flavor and texture.
How do I toast the pecans for the best flavor?
Simply spread the chopped pecans on a baking sheet and toast them in a preheated 350°F oven for 5-7 minutes, stirring once halfway, until they’re golden and fragrant. This step deepens their nutty taste.
Is cream cheese necessary in the frosting?
Cream cheese gives the frosting a lovely tanginess and creamy texture that balances the sweetness beautifully. You can omit it, but expect a sweeter, less complex frosting.
Can I make this cake gluten-free?
Yes, but you’ll need to substitute the cake flour with a gluten-free blend suitable for baking. The texture may differ slightly, but the overall Butter Pecan Cake Recipe experience remains delightful.
How long does the cake take to bake?
The three cake layers require about 30 minutes each at 350°F, but always test them with a toothpick to ensure they’re done without drying out.
Final Thoughts
This Butter Pecan Cake Recipe is a true celebration of classic flavors and comforting textures, perfect for any occasion that calls for a little extra indulgence. With every moist bite and fluffy frosting swirl, you’re sharing not just a dessert, but a slice of joy. Give this recipe a try—I promise it will become your go-to cake for gathering friends and family around the table!
Print
Butter Pecan Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Butter Pecan Cake features moist layers of buttery cake studded with chopped pecans and is finished with a rich, creamy buttercream frosting blended with cream cheese and pecans. Perfect for celebrations or a decadent dessert treat, this cake combines the warm, nutty flavors of pecans with a light, fluffy texture.
Ingredients
Cake
- 1 cup unsalted butter
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups buttermilk, room temperature
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 1½ cups finely chopped pecans
Frosting
- 1½ cups unsalted butter, softened
- 6 oz cream cheese, softened
- â…“ cup light brown sugar, firmly packed
- 1½ tsp vanilla extract
- ¼ tsp salt
- 4½ cups powdered sugar
- 1 tbsp heavy cream
- â…“ cup finely chopped pecans (optional for decoration)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt ensuring all dry ingredients are evenly mixed.
- Add butter to dry mixture: Cut in or mix the 1 cup of unsalted butter until fully incorporated into the dry ingredients, creating a crumbly texture.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth and well blended.
- Combine wet and dry mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in pecans: Carefully fold in the 1½ cups finely chopped pecans to evenly distribute throughout the batter.
- Divide batter and bake: Evenly divide the batter among the prepared pans and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove the baked cake layers from the oven and allow them to cool completely in the pans before frosting.
- Prepare frosting: Beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt in a mixing bowl until smooth. Gradually add powdered sugar and heavy cream, continuing to beat until the frosting is light and fluffy.
- Assemble and frost the cake: Once the cake layers are fully cooled, spread a layer of frosting on the first cake layer. Stack the second layer on top, then frost its top and sides. Repeat with the third layer, covering the cake completely with frosting.
- Decorate with pecans: Optionally, sprinkle the remaining chopped pecans over the top and sides of the cake for added texture and a beautiful finish.
Notes
- Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
- Chilling the cream cheese and butter before frosting helps achieve a smoother, creamier consistency.
- You can toast the pecans lightly before folding them into the batter to enhance their flavor.
- Store the cake in the refrigerator if not serving immediately, and bring to room temperature before serving for best taste.
