Here you go — rich, buttery, and loaded with toasted pecans 🤎🥧
This Butter Pecan Cake is a classic that always gets rave reviews.
🧈 Butter Pecan Cake
🛒 Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 ½ cups chopped pecans, toasted
Butter Pecan Frosting
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans, toasted
👩🍳 Instructions
1. Toast the Pecans
- Spread pecans on a baking sheet.
- Bake at 350°F (175°C) for 6–8 minutes until fragrant.
- Let cool.
2. Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round pans.
- Cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs one at a time.
- Mix in vanilla.
- Whisk flour, baking powder, baking soda, and salt separately.
- Add dry ingredients to batter alternately with buttermilk.
- Fold in toasted pecans.
3. Bake
- Divide batter evenly between pans.
- Bake 25–30 minutes or until a toothpick comes out clean.
- Cool 10 minutes, then remove from pans and cool completely.
4. Make the Frosting
- Beat butter and cream cheese until smooth.
- Add powdered sugar gradually.
- Mix in vanilla.
- Fold in toasted pecans.
5. Assemble
- Frost between layers, top, and sides.
- Sprinkle extra pecans on top if desired.
✨ Tips & Variations
- Extra moist: Add 2 tbsp melted butter to the batter
- Southern twist: Use brown sugar instead of white sugar
- Sheet cake: Bake in a 9×13 pan for 35–40 minutes
- No frosting: Dust with powdered sugar or drizzle with glaze
🍽️ Flavor & Texture
- Soft, buttery crumb
- Toasty pecan crunch
- Rich but not overly sweet
Perfect for holidays, birthdays, or Sunday dessert.
If you want, I can also share:
- Butter pecan bundt cake
- Butter pecan pound cake
- Butter pecan cake with caramel drizzle
Just tell me 🧈🍰
