I still remember the first time I made butter pecan cake. It wasn’t for a birthday or a holiday or any big occasion, really—it was just a cold Sunday afternoon in January, when the kitchen felt like the coziest room in the house. My youngest had just come home from college, my husband was tinkering in the garage, and I’d been staring at a bowl of pecans for three days wondering what to do with them. I didn’t grow up baking fancy cakes—our desserts leaned more toward cobblers and skillet pies—but something about the words “butter pecan” felt like a hug waiting to happen. I pulled out a yellowed recipe clipped from a church bulletin, and with a few tweaks, a little fuss, and a lot of butter, that cake turned out so tender and rich, I knew it would never be just a one-time thing. It’s become one of those recipes people request, even if they don’t know what they’re asking for. “You know, that nutty one you made last year.” This is that cake. It’s warm, buttery, full of roasted pecans, and just sweet enough. And it always brings people to the table.
Why You’ll Love This Recipe:
- Toasted pecans in every bite give it a rich, deep flavor
- Moist and tender crumb without being overly sweet
- Simple ingredients, pantry-friendly
- Makes a stunning centerpiece for holidays or casual gatherings
- Even better the next day—perfect for make-ahead baking
Ingredients You’ll Need:
- Pecans: You’ll need about 2 cups, chopped. I always toast them first in a dry skillet or in the oven at 350°F for about 6–8 minutes. Toasting brings out their buttery sweetness, and raw pecans just don’t have the same impact. If you’re short on time, you can skip it, but you’ll lose some depth.
- Unsalted Butter: This is the backbone of the flavor, so don’t skimp on quality here. I use unsalted because I like to control the salt myself, but if salted is all you have, just reduce the added salt slightly.
- Granulated Sugar: Standard white sugar gives the cake its lightness and lets the butter and pecans shine.
- Brown Sugar (Light or Dark): A little brown sugar adds moisture and a caramel note that deepens the flavor. I’ve used both light and dark, depending on what’s in the pantry. Dark gives a more molasses-forward richness.
- Eggs: Four large eggs at room temperature. I always leave mine out while I toast the pecans and prep everything else. Cold eggs can cause the batter to curdle a bit.
- All-Purpose Flour: Nothing fancy—just good old all-purpose. Make sure to spoon and level, not scoop, or you’ll end up with too much.
- Baking Powder and Baking Soda: The duo gives the cake just enough lift. Double-check your dates if they’ve been sitting on the shelf for a while.
- Salt: Just a bit to balance the sweetness.
- Buttermilk: This is what gives the cake its tender crumb. If you don’t have buttermilk, add a tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for five minutes. It works in a pinch.
- Vanilla Extract: I go a little heavy-handed—2 full teaspoons. It ties everything together and smooths the nuttiness of the pecans.
- Optional Frosting: I usually make a browned butter cream cheese frosting, which complements the pecans beautifully. You can also do a simple glaze or even serve it plain with whipped cream. It’s flexible.
How to Make It (Step-by-Step Instructions):
Start by toasting the pecans. I spread them out on a baking sheet and pop them into a 350°F oven for 6 to 8 minutes, just until they smell fragrant and look a shade darker. You’ll know they’re ready when the kitchen starts smelling like heaven. Let them cool completely before folding into the batter—adding hot pecans can melt the butter and throw off the texture.
Cream the butter and both sugars together until light and fluffy, which usually takes me about 3 to 4 minutes with a hand mixer on medium-high. I’ve rushed this step before, especially when trying to beat the clock before guests arrive, but it really does matter. This is where you build structure and air into the cake.
Next, beat in the eggs one at a time. I used to crack them all in at once, thinking I was being efficient, but that just overwhelmed the butter and made the batter greasy. One at a time gives the best texture, every time.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt. I add it to the wet mixture in three parts, alternating with the buttermilk and ending with the dry. Don’t overmix—just fold until no streaks of flour remain. That’s another lesson I’ve learned the hard way: overmixing makes for a tough cake.
Fold in the cooled pecans and vanilla last. At this point, the batter will be thick, buttery, and fragrant. Pour it into a greased and floured 9×13 pan or two 8-inch round cake pans, depending on your occasion. I often use the 9×13 for simplicity—especially when I’m feeding a crowd.
Bake at 350°F for 35 to 40 minutes, or until a toothpick comes out clean and the top is golden brown. Let it cool completely before frosting. If I’m making this ahead, I’ll wrap the cooled cake in plastic wrap and refrigerate overnight—it gets even better the next day.
For frosting, I brown a stick of butter, let it cool slightly, and beat it with cream cheese, powdered sugar, and a splash of vanilla. It’s not too sweet and matches the nutty notes perfectly.
Expert Tips for the Best Results:
Take the time to toast the pecans—it really makes the difference between a good cake and a memorable one. Use room temperature ingredients so everything blends smoothly, and don’t skip the buttermilk; it gives the cake its signature tenderness. I also like to let the cake rest, either overnight in the fridge or just for a few hours on the counter, before serving. The flavors deepen, and the crumb sets just right. Lastly, keep an eye on the bake time—ovens vary, and overbaking can dry it out fast.
Variations & Substitutions:
I once made this cake with chopped walnuts when I ran out of pecans, and while it wasn’t quite the same, it was still delicious in its own right—just a bit earthier. You can also swap the buttermilk for sour cream if that’s what you have on hand, and I’ve even used Greek yogurt in a pinch. For a more festive twist, I’ve folded in a handful of mini chocolate chips or drizzled the top with a bourbon glaze instead of frosting. It’s a flexible cake, and I love how forgiving it can be when life (or the pantry) throws curveballs.
Serving Suggestions:
This cake shines on a dessert table during the holidays, but I’ve served it at baby showers, potlucks, and even just quiet Sunday dinners with coffee. It pairs wonderfully with strong tea or black coffee, and if you want to dress it up, a scoop of butter pecan ice cream on the side doesn’t hurt. For a simpler take, serve it unfrosted with whipped cream or even a dusting of powdered sugar.
Storage & Reheating Instructions:
Once cooled, I usually cover the cake tightly with foil or plastic wrap and keep it in the fridge. It stays moist for up to 4 days, though it rarely lasts that long around here. To serve again, I bring it to room temperature or give slices a quick 10-second zap in the microwave—just enough to bring back that fresh-baked warmth. If frosted, the cream cheese holds up well, but I wouldn’t recommend freezing it with frosting on. The unfrosted cake freezes beautifully, though—wrap it tightly and it’ll keep for up to a month.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. I often bake the cake a day early, let it cool, and refrigerate it overnight. It actually gets more flavorful as it rests.
Can I use store-bought chopped pecans?
Absolutely, just make sure they’re fresh. I still toast them briefly, even if they come pre-chopped—it wakes them up.
Is this cake overly sweet?
Not at all. It’s balanced—sweet enough to be dessert, but not so sugary that it overwhelms the buttery pecan flavor.
What kind of frosting works best?
My favorite is a browned butter cream cheese frosting. It’s got that nutty depth and tang that complements the cake perfectly.
If you’ve made it this far, I hope you’re feeling inspired to try this butter pecan cake for yourself. It’s a recipe that’s grown with me, from a curious weekend bake to a family favorite I lean on often. Whether you’re baking for a special occasion or just to warm up the kitchen on a chilly afternoon, I hope this cake brings as much comfort and joy to your table as it has to mine. If you do make it, I’d love to hear how it turned out for you—drop a comment, share a photo, or simply enjoy the process. Happy baking, friend.
(Optional) Nutrition Information (Per Serving – based on 12 servings):
- Calories: 420
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 230mg
- Carbohydrates: 45g
- Sugar: 28g
- Protein: 5g
Butter Pecan Cake
Ingredients
For the Cake:
- 1 cup unsalted butter
- 2 cups chopped pecans
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup light brown sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Frosting:
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- ½ cup light brown sugar
- 3 –3½ cups powdered sugar to desired thickness
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: extra toasted pecans for topping
Instructions
- Toast pecans: In a skillet, melt 2 tablespoons butter over medium heat. Add chopped pecans and toast for 5–7 minutes, stirring often. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
- Alternate dry and buttermilk: Mix in dry ingredients alternately with buttermilk, beginning and ending with flour mixture. Stir in 1½ cups of toasted pecans.
- Bake: Divide batter between pans and bake for 28–32 minutes (for rounds) or 35–40 minutes (for 9×13 pan), until a toothpick comes out clean. Let cool completely before frosting.
Frosting Instructions
- Beat butter and cream cheese until smooth and creamy.
- Add brown sugar and beat until combined.
- Gradually add powdered sugar until desired consistency is reached.
- Beat in vanilla and a pinch of salt.
- Frost cooled cake and garnish with remaining toasted pecans.
Notes
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- For a deeper nutty flavor, try browning the butter before adding it to the batter.
- Add a pinch of cinnamon to the frosting for extra warmth.
- This cake layers beautifully and also works as cupcakes (bake 18–22 minutes).