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Butter Pecan Cake

Description
Butter Pecan Cake is a rich, buttery, and nutty dessert featuring toasted pecans and a moist cake base with hints of vanilla and caramel. This classic Southern cake is layered with creamy butter pecan frosting, making it a perfect treat for holidays, birthdays, or any special occasion.
Origin
Butter pecan is a beloved flavor in Southern baking, often found in cakes, cookies, and ice cream. This cake version highlights the warmth of toasted pecans and the richness of butter, creating a decadent and comforting dessert.
Ingredients Quantity
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional, for extra flavor)
- 1 cup pecans, toasted and chopped
For the Butter Pecan Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract (optional)
- ½ cup pecans, toasted and finely chopped
Ingredients Optional
- ½ teaspoon cinnamon (for warmth)
- ¼ cup brown sugar (for extra caramel-like sweetness)
- ¼ cup maple syrup (to add depth to the frosting)
Instructions
For the Cake:
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Toast the Pecans: In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Let cool and chop.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Incorporate Wet & Dry: Alternately add the dry ingredients and buttermilk, mixing until just combined. Stir in vanilla extract and toasted pecans.
- Bake: Divide batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For the Butter Pecan Frosting:
- Beat Butter: In a large bowl, beat butter until creamy.
- Add Sugar & Cream: Gradually add powdered sugar, heavy cream, and extracts. Beat until fluffy and smooth.
- Fold in Pecans: Stir in toasted pecans for added crunch and flavor.
Assembling the Cake:
- Layer the Cake: Place one cake layer on a serving plate and spread frosting evenly on top.
- Add the Second Layer: Place the second cake layer over the first and frost the top and sides.
- Garnish: Sprinkle extra toasted pecans on top for decoration.
- Chill & Serve: Let the cake rest for at least 30 minutes before slicing for the best texture.
Tips for Success
- Toasting the pecans enhances their flavor—don’t skip this step!
- Use room-temperature ingredients for a smoother batter.
- Chill the cake before slicing for cleaner cuts.
- Substitute buttermilk with milk + 1 tablespoon vinegar if needed.
Recommendations
- Serve with a scoop of vanilla or butter pecan ice cream.
- Drizzle caramel sauce on top for extra indulgence.
- Pair with a hot cup of coffee or a glass of milk.
Nutrition (Per Slice, Approximate)
- Calories: 450
- Carbohydrates: 55g
- Protein: 6g
- Fat: 22g
- Sugar: 35g
- Fiber: 2g
Would you like a cupcake version or a sheet cake option?