If you adore rich, nutty flavors and tender, moist layers of cake, this Butter Pecan Cake Recipe is guaranteed to become your new favorite dessert. Imagine biting into soft, buttery cake that’s perfectly sweetened and studded with crunchy, toasted pecans, all wrapped up in a luscious cream cheese frosting speckled with brown sugar magic. Whether you’re aiming to impress at a gathering or simply treat yourself, this butter pecan cake offers that irresistible combination of textures and flavors that feels like a warm hug on a plate.
Ingredients You’ll Need
Every ingredient in this Butter Pecan Cake Recipe plays an important role in creating the perfect balance of flavor, texture, and color. From the rich butter that brings moistness and depth, to the pecans that add crunch and earthiness, these items are simple but essential building blocks.
- 1 cup unsalted butter: Brings richness and moistness to the cake layers.
- 3 cups cake flour: Provides a delicate, tender crumb texture.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering.
- 1 cup light brown sugar, firmly packed: Adds a subtle caramel note and moisture.
- 1 tsp baking powder: Helps the cake rise nicely and achieve lightness.
- ½ tsp baking soda: Enhances the leavening and balances acidity.
- 1 tsp salt: Elevates all the flavors perfectly.
- 1½ cups buttermilk, room temperature: Contributes tanginess and tenderness.
- 2 large eggs, room temperature: Bind ingredients together and give structure.
- 1½ tsp vanilla extract: Infuses aromatic warmth throughout the cake.
- 1½ cups finely chopped pecans: Adds delightful crunch and signature nutty flavor.
- 1½ cups unsalted butter, softened: For the creamy, dreamy frosting base.
- 6 oz cream cheese, softened: Creates a tangy, smooth frosting texture.
- â…“ cup light brown sugar, firmly packed: Sweetens and adds caramel notes to the frosting.
- 1½ tsp vanilla extract: Brightens the frosting flavor.
- ¼ tsp salt: Balances the sweetness in the frosting.
- 4½ cups powdered sugar: Provides a silky smooth texture in the frosting.
- 1 tbsp heavy cream: Adds luxury and perfect spreadability.
- â…“ cup finely chopped pecans (optional): For garnish and that extra nutty pop.
How to Make Butter Pecan Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). This ensures your oven is at just the right temperature for even baking. Grease and line three 8-inch round cake pans carefully with parchment paper to prevent sticking and help give you perfect layers.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Combining these dry components perfectly helps your cake achieve the ideal rise and flavor depth throughout.
Step 3: Incorporate the Butter
Add the softened unsalted butter to the dry ingredients and mix until everything is fully incorporated but not overworked. This step helps create a tender crumb with that buttery goodness shining through every bite.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until fully combined. Gradually add this wet mixture to the dry ingredients. Mix gently until just combined; overmixing can lead to a dense cake, so a light hand is key here.
Step 5: Fold in the Pecans
Now for the star ingredient: fold in those finely chopped pecans. They add a wonderful crunch and their nutty, buttery charm truly makes this cake shine.
Step 6: Bake the Cake
Divide your batter evenly among the prepared pans and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely before frosting to prevent that frosting from melting.
Step 7: Make the Frosting
While the cakes cool, whip together the frosting. Beat softened butter, cream cheese, brown sugar, vanilla, and salt until smooth and creamy. Gradually add powdered sugar and heavy cream, beating until light and fluffy. This frosting is where the luscious and tangy flavors come together beautifully.
Step 8: Assemble and Frost
With cakes fully cooled, layer and frost them one by one: spread frosting on top of one layer, then stack with the next, and repeat until all layers are stacked. Finish frosting the top and sides of the cake for a smooth, inviting finish. Sprinkle additional chopped pecans on top if you want that extra touch of nuttiness and charm.
How to Serve Butter Pecan Cake Recipe
Garnishes
To keep things simple yet elegant, top your cake with extra finely chopped pecans for that delightful crunch every time you take a bite. You can also add a light dusting of powdered sugar or even a drizzle of caramel sauce to elevate its sweetness and look.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For something a bit fruitier, fresh berries or a compote add a nice contrast and brighten each bite.
Creative Ways to Present
Tweak your presentation by serving the Butter Pecan Cake Recipe in petite cupcakes for a charming gathering treat, or layer it in parfait glasses with whipped cream and toasted pecans for a stunning dessert twist. You can also add edible flowers for a pretty and festive touch.
Make Ahead and Storage
Storing Leftovers
Once baked and frosted, this cake keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making every slice just as good or even better the next day.
Freezing
If you’d like to save some for later, slice the cake into portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe container. The cake can be frozen for up to 3 months without losing its delicious flavor and texture.
Reheating
To enjoy your Butter Pecan Cake Recipe after freezing, thaw the pieces overnight in the refrigerator. If you want the frosting a bit softer, let the cake sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can affect the texture.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding 1½ tablespoons of lemon juice or vinegar to the milk and letting it sit for 5 minutes. This homemade buttermilk alternative will give you the tang and tenderness the recipe needs.
What if I don’t have cake flour?
You can make a cake flour substitute by removing 2 tablespoons of all-purpose flour from each cup you measure and replacing it with 2 tablespoons of cornstarch. Sift them together well before using.
How do I toast pecans for this recipe?
Simply spread the chopped pecans on a baking sheet and bake them at 350°F for about 5 to 7 minutes, stirring once halfway through. Keep an eye on them so they don’t burn but get that wonderful, toasty aroma.
Can I make this cake vegan or dairy-free?
This traditional Butter Pecan Cake Recipe relies on butter, cream cheese, and eggs, so it’s not vegan as is. However, with suitable dairy-free and egg substitutes, you could experiment, though the flavor and texture may vary compared to the original.
How should I slice the Butter Pecan Cake?
Use a sharp serrated knife for clean cuts, especially when slicing layered cake like this. Wiping the knife clean between slices keeps the edges neat, and chilling the cake slightly beforehand can help maintain its shape.
Final Thoughts
Making this Butter Pecan Cake Recipe is like receiving a delicious homemade hug. The balance of moist buttery layers, crunchy pecans, and silky frosting is truly unbeatable. I hope you give this cake a try soon because it’s a guaranteed crowd-pleaser that brings cozy, joyful vibes to every occasion.
Print
Butter Pecan Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Butter Pecan Cake features layers of tender cake studded with finely chopped pecans, complemented by a luscious cream cheese and butter frosting infused with brown sugar and vanilla. Perfectly baked to a golden finish and adorned with crunchy pecans, this cake is a delightful treat for any celebration or gathering.
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)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Add Butter: Incorporate the softened unsalted butter into the dry ingredients. Mix until the butter is fully incorporated, creating a crumbly mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the dry mixture, stirring gently until just combined to avoid overmixing.
- Fold in Pecans: Gently fold the finely chopped pecans into the batter to evenly distribute nutty flavor throughout the cake.
- Divide and Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for about 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 the pans before removing to a wire rack.
- Prepare Frosting: Beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add powdered sugar and heavy cream, continuing to beat until the frosting is fluffy.
- Assemble Cake: Once the cakes are completely cool, spread a generous layer of frosting atop one cake layer. Place the second layer on top and frost the entire top and sides. Repeat this process with the third layer.
- Decorate: Optionally, sprinkle additional finely chopped pecans on top of the frosted cake for added texture and presentation.
Notes
- Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender and light.
- Chill the frosting if it becomes too soft before frosting the cake.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a gluten-free option, substitute cake flour with a certified gluten-free flour blend.
