Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butter Pecan Cake

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

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.

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookingwhite.com/butter-pecan-cake/