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