Butter Pecan Cake
Butter Pecan Cake is a rich, moist dessert filled with toasted pecans and buttery flavor, topped with luscious brown sugar or cream cheese frosting. It's a Southern classic that’s perfect for holidays, birthdays, or any celebration where you want to impress.
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 9x13-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 9x13 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).