There’s something wonderfully nostalgic about a Butter Pecan Cake. With its buttery, nutty flavor and moist crumb, this cake feels like a warm hug in dessert form. Toasted pecans bring a deep, caramelized richness that perfectly complements the soft, buttery layers. I made this cake for a family gathering once, and it disappeared before dessert was officially served. Whether you’re baking it for a special occasion or just a weekend treat, it’s an elegant yet easy recipe that never fails to impress. Each bite delivers the perfect balance of sweetness, nuttiness, and velvety texture — a timeless dessert you’ll want to make again and again.
Why You’ll Love This Recipe
This Butter Pecan Cake is all about rich, comforting flavor and texture. Toasting the pecans intensifies their nutty aroma, while the buttery cake batter creates a soft, tender crumb. It’s not overly sweet, making it ideal for pairing with cream cheese frosting, caramel glaze, or even a scoop of vanilla ice cream. This cake also keeps beautifully, so it’s perfect for making ahead or gifting during the holidays.
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Easy Butter Pecan Cake – Southern-Style Dessert Magic
- Total Time: 1 hr
- Yield: 12 servings
- Diet: Vegetarian
Description
This Butter Pecan Cake is rich, moist, and bursting with buttery, nutty flavor. Toasted pecans and brown sugar come together in a tender cake topped with a creamy butter pecan frosting, making it a true Southern-style dessert favorite.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 1/2 cups chopped pecans, toasted
Butter Pecan Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- 1/2 cup toasted chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Fold in 1 1/2 cups toasted pecans.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter and cream cheese together until smooth and creamy. Add powdered sugar gradually, mixing until combined. Beat in vanilla and cream until fluffy.
- Frost the cooled cakes, stacking layers if desired, and top with remaining toasted pecans.
Notes
- Toast pecans in a dry skillet or 350°F oven for 5–7 minutes until fragrant.
- For extra richness, brown the butter before adding it to the batter.
- Store cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake also works beautifully as cupcakes or a sheet cake.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted butter
The foundation of this cake, butter gives it that signature rich flavor and tender texture. Use high-quality butter for the best results.
Chopped pecans
The star ingredient. Toasting the pecans before folding them into the batter enhances their flavor and adds a satisfying crunch.
All-purpose flour
Provides structure while keeping the cake soft and fluffy.
Baking powder
Ensures the cake rises beautifully and stays light.
Salt
Balances the sweetness and enhances the buttery flavor.
Granulated sugar
Adds sweetness and helps create a fine crumb.
Brown sugar
Deepens the flavor with subtle caramel notes that complement the pecans perfectly.
Eggs
Add richness and help bind the ingredients together.
Whole milk or buttermilk
Keeps the cake moist and tender. Buttermilk adds a slight tang that balances the sweetness nicely.
Vanilla extract
Infuses warmth and rounds out the nutty, buttery notes.
Cream cheese (for frosting, optional)
Pairs perfectly with the buttery cake layers for a creamy, tangy contrast.
Powdered sugar (for frosting, optional)
Creates a smooth, luscious texture when whipped into cream cheese frosting.
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13-inch baking pan.
- Toast the pecans: Spread chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Let them cool.
- Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate additions: Add the dry mixture to the butter mixture in three additions, alternating with milk or buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in toasted pecans: Gently stir in most of the pecans, reserving some for garnish.
- Bake: Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting or serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes about 10–12 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Storage/reheating
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If frosted with cream cheese icing, keep it refrigerated. To serve, bring it to room temperature for the best flavor. The cake can also be frozen (without frosting) for up to 2 months — simply thaw overnight before serving.
Variations and Customizations
Butter Pecan Sheet Cake
Bake in a 9×13-inch pan for a simpler, crowd-friendly version — great for potlucks or family dinners.
Cream Cheese Frosting
Beat cream cheese, butter, powdered sugar, and vanilla for a classic, tangy topping that complements the buttery cake.
Caramel Drizzle
Add a homemade caramel sauce or store-bought caramel drizzle over the top for extra indulgence.
Maple Twist
Replace part of the sugar with maple syrup for a cozy fall-inspired variation.
Chocolate Chip Pecan Cake
Fold in a handful of mini chocolate chips for a sweet surprise.
Cupcake Version
Pour the batter into muffin tins and bake for 18–20 minutes for portable, individual servings.
Gluten-Free Option
Use a 1:1 gluten-free flour blend for a gluten-free version that’s just as rich and delicious.
FAQs
Do I have to toast the pecans first?
Yes, toasting enhances their flavor and prevents them from tasting raw or bitter in the finished cake.
Can I use salted butter?
You can, but reduce or omit the added salt in the recipe.
What’s the best frosting for this cake?
Cream cheese frosting or brown butter buttercream pairs beautifully with the rich pecan flavor.
Can I make this cake ahead of time?
Absolutely. Bake and cool the cake layers a day ahead, then frost before serving.
Can I substitute walnuts for pecans?
Yes, walnuts work fine, though they have a slightly more bitter flavor.
How do I keep the cake moist?
Don’t overmix the batter and be careful not to overbake — the key to a soft, moist crumb.
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a nice tang and helps tenderize the cake.
What size pans should I use?
Two 8-inch pans work best, but you can also use one 9×13-inch pan for a single-layer version.
Can I add coconut?
Yes, shredded coconut adds a lovely texture and complements the buttery flavor.
Is this cake suitable for special occasions?
Definitely — it’s elegant, crowd-pleasing, and pairs beautifully with coffee or dessert wine.
Conclusion
This Butter Pecan Cake is the epitome of Southern-style indulgence — rich, nutty, and incredibly satisfying. The toasted pecans add the perfect crunch, while the buttery cake layers stay soft and moist with every bite. Whether you top it with cream cheese frosting or a drizzle of caramel, it’s a dessert that feels both nostalgic and luxurious. Perfect for birthdays, holidays, or just because, this cake is sure to become a treasured favorite in your recipe collection.
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