Butter Pecan Cake Recipe

Introduction

Butter Pecan Cake is a rich, moist dessert bursting with buttery flavor and crunchy toasted pecans. This classic recipe combines a tender cake with a luscious pecan frosting, perfect for any special occasion or when you simply crave a comforting treat.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted
• For the Frosting:
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or stand mixer.
3. Step 3: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, combine the buttermilk and vanilla extract.
5. Step 5: In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
6. Step 6: Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Step 7: Fold in the chopped pecans until evenly distributed throughout the batter.
8. Step 8: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
9. Step 9: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.
11. Step 11: While the cakes are cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the packed brown sugar and milk, and bring the mixture to a boil. Boil for 2 minutes, stirring constantly.
12. Step 12: Remove the saucepan from the heat and let the mixture cool slightly.
13. Step 13: Gradually beat in the powdered sugar and vanilla extract until smooth.
14. Step 14: Stir in the chopped pecans until evenly distributed throughout the frosting.
15. Step 15: Once the cakes are completely cooled, frost the top of one cake layer with the pecan frosting. Place the second cake layer on top and frost the top and sides with the remaining frosting.
16. Step 16: Slice and serve the Butter Pecan Cake, and enjoy the rich, nutty flavors with every bite!

Tips & Variations

• Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
• Add a pinch of cinnamon to the batter for a warm, spicy note.
• Use whipped cream instead of frosting for a lighter version.

Storage

Store the Butter Pecan Cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 15-30 minutes before serving. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped tightly in plastic wrap. Frost the cake just before serving to keep it fresh.

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Butter Pecan Cake Recipe

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★★★★★

4.5 from 117 reviews

This Butter Pecan Cake recipe features a rich, moist cake layered with toasted pecans and a luscious brown sugar frosting studded with more pecans. Perfectly balanced between buttery sweetness and nutty crunch, this classic Southern dessert is baked to perfection and frosted with a creamy, pecan-packed glaze for a decadent treat.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted

For the Frosting:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric or stand mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes about 3 to 5 minutes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to blend the flavors.
4. Mix Wet Ingredients: In a separate bowl, combine the buttermilk with an additional teaspoon of vanilla extract (if desired, as vanilla is already added in previous step) to maintain moisture and enhance flavor.
5. Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the creamed butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can lead to a dense cake.
7. Fold in Pecans: Gently fold in the toasted chopped pecans ensuring they are evenly distributed throughout the batter for a nutty texture in every bite.
8. Divide Batter and Bake: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake in your preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
10. Prepare Frosting: While the cakes cool, make the frosting. Melt butter in a medium saucepan over medium heat. Stir in packed brown sugar and milk, then bring the mixture to a boil. Boil for 2 minutes while stirring constantly to thicken and develop flavor.
11. Cool and Mix Frosting: Remove from heat and let the mixture cool slightly. Gradually beat in powdered sugar and vanilla extract until smooth and creamy. Stir in the toasted chopped pecans thoroughly.
12. Assemble the Cake: Once the cakes are completely cooled, spread a generous layer of frosting over the top of one cake layer. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake evenly.
13. Serve: Slice and serve the Butter Pecan Cake to enjoy its rich buttery flavor combined with the delightful crunch of pecans.

Notes

• Be sure to toast the pecans lightly beforehand to enhance their flavor and crunch.
• Use room temperature ingredients for better mixing and texture.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• Allow the cake layers to cool completely before frosting to prevent melting.
• Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Butter Pecan Cake, pecan cake, butter cake, nutty cake, homemade cake, Southern dessert