Butter Pecan Cake

Introduction

Butter Pecan Cake is the epitome of Southern comfort—rich, buttery layers infused with toasted pecans and wrapped in a creamy brown sugar frosting. Every bite feels like a warm hug, with its nutty crunch and velvety sweetness. Perfect for birthdays, holidays, or Sunday gatherings, this cake has stood the test of time as a crowd favorite. Whether you’re baking for family or friends, the blend of butter, brown sugar, and pecans brings pure nostalgia to your kitchen.

This recipe takes the beloved flavor of butter pecan ice cream and transforms it into a showstopping layer cake that’s moist, flavorful, and elegant enough for any celebration. The combination of fluffy crumb, nutty aroma, and smooth frosting makes it irresistible to dessert lovers of all ages.

My Recipe Story

I first made this Butter Pecan Cake for my grandmother’s birthday. She adored butter pecan ice cream, and I wanted to surprise her with something homemade that captured that same flavor. I still remember the smell of toasted pecans wafting through the kitchen and the golden layers cooling on the counter. When she took her first bite, she smiled—the kind of smile that only comes from tasting something that feels like home.

Over the years, I’ve refined the recipe—perfecting the ratio of butter to sugar, the texture of the frosting, and the balance of sweet and nutty. What makes this version special is the use of both granulated and brown sugar in the batter, which deepens the flavor and keeps the cake incredibly moist. The frosting, rich with butter, cream cheese, and a hint of brown sugar, ties everything together beautifully. It’s a dessert that not only tastes amazing but carries a sense of warmth and nostalgia with every slice.

Ingredient Breakdown

This Butter Pecan Cake gets its signature flavor from a harmonious blend of butter, sugar, and pecans. Each ingredient plays a key role in building that signature texture and depth of taste.

Butter: The star of the show! Using real unsalted butter adds richness and moisture. You’ll use butter in both the cake and frosting, so make sure it’s fresh and high quality. For an even nuttier flavor, lightly brown the butter before mixing it into the batter.

Pecans: Toasting the pecans before adding them enhances their aroma and deepens the flavor. Chop them finely for the cake layers and reserve a few larger pieces for decorating the top—it makes for a beautiful presentation.

Brown and Granulated Sugar: The combination of light brown sugar and granulated sugar creates a perfect balance of sweetness and moisture. The brown sugar adds a hint of molasses, enriching the flavor profile and complementing the toasted nuts.

Cake Flour: Cake flour ensures a tender crumb that’s soft but stable enough to support the frosting. If you don’t have cake flour, you can make your own by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.

Cream Cheese & Brown Sugar (for frosting): Cream cheese brings tanginess, while the brown sugar gives the icing a caramel-like smoothness. Whipped with butter, it becomes light and creamy, spreading easily over each layer.

Equipment You’ll Need

• 3 (8-inch) round cake pans
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Cooling rack
• Offset spatula or butter knife for frosting
• Skillet for toasting pecans

Step-by-Step Directions

Step 1: Toast the Pecans
In a dry skillet over medium heat, toast the chopped pecans for 5–7 minutes, stirring often until fragrant and lightly browned. Remove from heat and let them cool completely. This enhances their flavor and prevents sogginess in the cake batter.

Step 2: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round pans or line them with parchment paper circles. This ensures easy release after baking and keeps the edges clean.

Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat 1 cup unsalted butter with granulated and brown sugar until light and fluffy (about 3–4 minutes). This step incorporates air, giving your cake a soft and tender texture.

Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in pure vanilla extract to enhance the butter-pecan flavor profile.

Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and a pinch of salt. Gradually add this to the butter mixture, alternating with milk. Mix gently until just combined to avoid overworking the batter.

Step 6: Fold in Pecans
Gently fold the toasted pecans into the batter using a spatula. This prevents them from sinking and ensures even distribution throughout the layers.

Step 7: Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

Step 8: Make the Frosting
Beat 1½ cups butter, 6 oz cream cheese, and ⅓ cup brown sugar until smooth. Gradually add powdered sugar and a splash of vanilla extract, whipping until fluffy. Adjust the consistency with a tablespoon of milk if needed.

Step 9: Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of frosting, top with another cake layer, and repeat. Frost the entire cake with a thin crumb coat, chill for 20 minutes, then finish with the remaining frosting.

Step 10: Decorate and Serve
Top with extra toasted pecans for a beautiful, rustic finish. Slice and serve your masterpiece with a smile—it’s rich, nutty, and absolutely unforgettable.

Variations & Substitutions

If you’re looking to personalize your Butter Pecan Cake, there are several easy tweaks to make it your own:

• Add coconut: Mix shredded coconut into the frosting for a tropical twist.
• Use browned butter: For deeper flavor, brown your butter before adding it to the batter.
• Make it gluten-free: Substitute cake flour with a high-quality gluten-free baking blend.
• Chocolate drizzle: Add melted chocolate or caramel between layers for added indulgence.
• Sheet cake option: Bake in a 9×13-inch pan for a simpler, single-layer version.

Storage, Freezing & Make-Ahead

Room Temperature: Store the frosted cake covered in an airtight container at room temperature for up to 2 days. Avoid direct sunlight or humidity.

Refrigeration: For longer storage, refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best texture and flavor.

Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling.

Make-Ahead Tip: You can make the frosting up to 2 days ahead and refrigerate it. Whip again before using to restore its fluffiness.

Serving Ideas & Pairings

Butter Pecan Cake is delightful on its own, but it pairs beautifully with a variety of accompaniments:

• Serve with a scoop of butter pecan or vanilla ice cream for an indulgent treat.
• Pair with freshly brewed coffee or caramel latte for a comforting afternoon dessert.
• Add a drizzle of warm caramel sauce for extra sweetness.
• Serve alongside roasted fruits like pears or apples for a gourmet twist.
• Garnish with edible flowers or candied pecans for an elegant presentation.

FAQ

Can I make this cake without pecans?
Yes, you can substitute with walnuts, almonds, or omit nuts entirely for a simple butter cake.

Can I use salted butter?
You can, but reduce any additional salt in the recipe to balance the flavor.

What can I use instead of cream cheese in the frosting?
Mascarpone or whipped butter frosting works well if you prefer a lighter texture.

Why is my cake dry?
This usually happens from overbaking or too much flour. Make sure to measure your ingredients accurately.

Can I make cupcakes instead?
Absolutely! Bake the batter in lined muffin tins for 18–20 minutes or until golden brown.

Final Thoughts

Butter Pecan Cake is a timeless dessert that captures the essence of Southern baking—rich, warm, and deeply satisfying. With its tender layers, nutty crunch, and creamy frosting, it’s the kind of cake that brings people together and turns simple moments into celebrations. Whether you’re making it for a family dinner, a special occasion, or just because you crave something sweet, this recipe promises to impress every time. Bake it once, and it will quickly become one of your most requested desserts. Enjoy each buttery, pecan-filled bite—you’ve earned it!

Butter Pecan Cake

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A rich, Southern-inspired Butter Pecan Cake layered with toasted pecans and silky brown sugar frosting. Buttery, nutty, and irresistibly moist—perfect for any celebration.

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Ingredients

 • 1 cup (226g) unsalted butter, softened
• 3 cups (333g) cake flour
• 1 cup (200g) granulated sugar
• 1 cup (200g) light brown sugar, firmly packed
• 4 large eggs
• 1 cup whole milk
• 2 tsp vanilla extract
• 1 tbsp baking powder
• ½ tsp salt
• 1 ½ cups chopped pecans, toasted
• 1 ½ cups (340g) unsalted butter, softened (for frosting)
• 6 oz cream cheese, softened
• ⅓ cup (66g) light brown sugar, firmly packed (for frosting)
• 4 cups powdered sugar
• 1–2 tbsp milk (as needed)
• Extra toasted pecans for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper. 
2. Toast the chopped pecans in a dry skillet over medium heat for 5–7 minutes until fragrant; cool completely. 
3. In a large bowl, cream butter with both sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. 
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk. 
5. Gently fold in toasted pecans until evenly distributed. Divide batter evenly among the prepared pans. 
6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a rack. 
7. For frosting, beat butter, cream cheese, and brown sugar until smooth. Gradually add powdered sugar and milk, whipping until light and fluffy. 
8. Place one cake layer on a serving plate, spread frosting on top, and repeat with remaining layers. Cover the cake with the remaining frosting. 
9. Garnish with extra toasted pecans and chill for 20 minutes before serving for the cleanest slices.
   

Notes

 Toast the pecans ahead of time for deeper flavor. Store the cake in an airtight container for up to 3 days or refrigerate for up to 5 days. Serve with coffee or vanilla ice cream for a decadent treat.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American