If you are a fan of classic, buttery, nutty treats, then this Butter Pecan Cake Recipe will quickly become one of your go-to favorites. Imagine soft, moist layers of pecan-speckled cake enveloped in rich, creamy frosting that has just the right hint of sweetness and a touch of tang from cream cheese. It’s a comforting, elegant cake that manages to be both nostalgic and fresh, perfect for celebrations or a cozy afternoon indulgence. I just love how every bite bursts with the toasty goodness of pecans, amplified by the smooth butter flavor that’s truly irresistible.
Ingredients You’ll Need
This Butter Pecan Cake Recipe calls for pantry staples that come together beautifully to create a symphony of flavor and texture. Each ingredient plays a crucial role, from the tender crumb of the cake to the luscious frosting that finishes it off.
- Unsalted butter: Essential for richness and moisture, plus it ensures the cake isn’t salty.
- Cake flour: Provides a delicate crumb with just the right softness.
- Granulated sugar: Adds sweetness and helps create the light texture in the cake.
- Light brown sugar: Packed with molasses flavor, it deepens the cake’s taste and adds moisture.
- Baking powder and baking soda: These leavening agents ensure the cake rises with perfect fluffiness.
- Salt: Balances sweetness and highlights other flavors.
- Buttermilk: Brings acidity for tender crumb and a slight tang that offsets the sweetness.
- Eggs: Help bind the cake and give structure while adding richness.
- Vanilla extract: Brings warmth and depth to the cake’s flavor.
- Finely chopped pecans: The star ingredient that delivers crunch and that signature nutty flavor.
- Cream cheese: Adds tang and creaminess to the frosting for balanced sweetness.
- Powdered sugar: Sweetens and lightens the frosting’s texture.
- Heavy cream: Makes the frosting beautifully fluffy and spreadable.
How to Make Butter Pecan Cake Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C) and make sure to grease and line three 8-inch round cake pans. This setup ensures even baking and easy removal of the cakes once baked.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together cake flour, both sugars, baking powder, baking soda, and salt. This not only blends the flavors but helps the leavening agents distribute evenly for perfect rise and texture.
Step 3: Mix in Butter
Add the softened unsalted butter to the dry mixture and mix until fully incorporated. This step is important to create a tender and buttery crumb that melts in your mouth.
Step 4: Blend Wet Ingredients
In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Gradually incorporate this mixture into the dry ingredients, mixing just until combined. Overmixing can make your cake dense, so a gentle hand wins here.
Step 5: Fold in Pecans
Carefully fold the finely chopped pecans into the batter. These little nuggets add texture and the unmistakable toasty flavor of pecans throughout the cake layers.
Step 6: Bake the Cake Layers
Divide the batter evenly among the prepared pans, then bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Baking evenly ensures moist layers ready for frosting.
Step 7: Cool Completely
Once out of the oven, allow the cakes to cool completely in their pans. Cooling is crucial before frosting to prevent melting and slipping of your beautiful layers.
Step 8: Prepare the Frosting
Beat together softened butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy and spreadable—this frosting is where the magic happens, perfectly balancing richness and sweetness.
Step 9: Assemble the Cake
Spread a generous layer of frosting on the first cake layer, add the next, and repeat until all three layers are stacked. Coat the top and sides with frosting for a smooth, luscious finish.
Step 10: Add a Nutty Finish
Decorate with additional finely chopped pecans for a beautiful, crunchy topping that elevates the cake’s buttery pecan profile to the next level.
How to Serve Butter Pecan Cake Recipe
Garnishes
Beyond chopped pecans, sprinkle a light dusting of powdered sugar or shave some white chocolate for a festive touch. Even a few delicate edible flowers can make this cake visually stunning for special occasions.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of hot coffee, tea, or even a glass of milk complements the flavors beautifully, making every bite an experience.
Creative Ways to Present
For a rustic feel, serve the cake as naked layers with visible frosting in between. For a polished look, use a piping bag to decorate the edges. You can also slice it into petite squares for party servings—perfect finger food for gatherings.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Butter Pecan Cake Recipe loosely covered at room temperature for up to two days, or in the fridge for up to five days. Keeping it covered preserves moisture and prevents the cake from drying out.
Freezing
You can freeze the cake layers or the entire assembled cake wrapped tightly in plastic wrap, then foil, for up to three months. Thaw in the refrigerator overnight before serving for the best texture and flavor.
Reheating
Though usually best served chilled or at room temperature, if you want to warm a slice of cake, gently microwave it in short intervals to softly melt the frosting and enhance that buttery pecan aroma.
FAQs
Can I substitute regular milk for buttermilk in the Butter Pecan Cake Recipe?
While buttermilk adds acidity that tenderizes the cake and adds a slight tang, you can substitute regular milk with a tablespoon of lemon juice or vinegar added per cup to mimic the effect.
How do I store the cake if I’m not frosting it immediately?
Wrap each cooled cake layer tightly in plastic wrap and keep at room temperature for a day or refrigerate for longer storage to maintain freshness until you’re ready to frost.
Can I toast the pecans before adding them to the cake?
Absolutely! Toasting the pecans enhances their nuttiness and adds extra depth to the flavor, which is a fantastic twist if you want more intensity in your Butter Pecan Cake Recipe.
Is cream cheese frosting necessary for this recipe?
The cream cheese frosting adds a perfect balance of tangy sweetness which complements the buttery and nutty cake beautifully, but you could also use a classic buttercream if preferred.
Can I make this recipe gluten-free?
Substituting cake flour with a gluten-free flour blend designed for baking is possible, but it may slightly affect the texture. Adding a binding agent like xanthan gum can help maintain the crumb’s softness.
Final Thoughts
This Butter Pecan Cake Recipe absolutely deserves a spot in your baking repertoire, whether for a casual gathering or a special celebration. It strikes the perfect harmony between buttery richness and nutty charm, wrapped up in a pillowy soft cake and indulgent frosting. So go ahead, gather your ingredients and bake this delicious treasure—you and anyone lucky enough to try it will be smitten!
Print
Butter Pecan Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
A rich and moist Butter Pecan Cake featuring layers of tender pecan-studded cake with a smooth, creamy buttercream-cream cheese frosting, perfectly balanced with the nutty crunch of pecans throughout. This decadent dessert is ideal for celebrations and special occasions, delivering a classic Southern flavor with every bite.
Ingredients
Cake
- 1 cup unsalted butter
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups buttermilk, room temperature
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 1½ cups finely chopped pecans
Frosting
- 1½ cups unsalted butter, softened
- 6 oz cream cheese, softened
- â…“ cup light brown sugar, firmly packed
- 1½ tsp vanilla extract
- ¼ tsp salt
- 4½ cups powdered sugar
- 1 tbsp heavy cream
- â…“ cup finely chopped pecans (optional, for decoration)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal of cakes after baking.
- Mix dry ingredients: In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Incorporate butter: Add the softened butter to the dry ingredients and mix until the mixture is well combined and crumbly, helping to create a tender cake crumb.
- Combine wet ingredients and mix: In a separate bowl, whisk the buttermilk, eggs, and vanilla extract together. Gradually pour this wet mixture into the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Add pecans: Fold the finely chopped pecans into the batter carefully to distribute them evenly throughout without deflating it.
- Divide and bake: Evenly divide the batter among the three prepared pans and bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove the cakes from the oven and allow them to cool completely in their pans before frosting to ensure the frosting doesn’t melt.
- Prepare frosting: Beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add the powdered sugar and heavy cream, beating until the frosting is fluffy and spreadable.
- Assemble the cake: Once cakes are completely cool, place the first cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second layer and then frost the top and sides of the entire cake.
- Decorate: Optionally, sprinkle additional finely chopped pecans over the top of the cake for a decorative and crunchy finish.
Notes
- Ensure all dairy ingredients are at room temperature before mixing for the best texture.
- To prevent the cake from drying out, do not overbake. Start checking at 28 minutes if your oven runs hot.
- For extra flavor, toast pecans lightly before chopping.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for optimal taste and texture.
