Here’s a rich, moist Butter Pecan Cake recipe—classic Southern-style, loaded with toasted pecans and buttery flavor 🍰
🧈 Butter Pecan Cake
Ingredients
Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1½ cups chopped pecans, toasted
Butter Pecan Frosting
- ¾ cup unsalted butter
- 3–4 cups powdered sugar
- 2 tsp vanilla
- 3–5 tbsp heavy cream or milk
- ½ cup finely chopped toasted pecans
Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round pans (or one 9×13 pan).
- Toast pecans in a dry skillet or oven until fragrant; cool.
2️⃣ Make the Cake
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time.
- Mix in vanilla.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
- Fold in toasted pecans.
- Divide batter evenly into pans.
3️⃣ Bake
- Bake 25–30 minutes (round pans) or 35–40 minutes (9×13),
- Cake is done when a toothpick comes out clean.
- Cool completely before frosting.
4️⃣ Make the Frosting
- Beat butter until creamy.
- Gradually add powdered sugar.
- Add vanilla and cream until smooth and spreadable.
- Fold in pecans.
5️⃣ Assemble
- Frost cake layers or spread frosting over sheet cake.
- Garnish with extra toasted pecans if desired.
✨ Tips & Variations
- Extra buttery flavor: brown the butter (cool before using).
- Moist shortcut: replace ½ cup buttermilk with sour cream.
- Bundt cake: bake 45–50 minutes.
- Glaze option: use a butter-pecan praline glaze instead of frosting.
If you want, I can also give you:
- Butter pecan pound cake
- Butter pecan cake with cream cheese frosting
- Old-fashioned Southern version
- Cupcake or Bundt adaptations
Just say the word 😊
