This Butter Pecan Cake is rich, moist, and full of deep buttery flavor with plenty of toasted pecans in every bite. The frosting is creamy and smooth, making it the perfect classic Southern-style dessert. Fully tried-and-tested and perfect for holidays, celebrations, or Sunday baking.

Ingredients

For the Toasted Pecans

1 ½ cups chopped pecans

3 tablespoons butter

For the Cake

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

2 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk

For the Butter Pecan Frosting

½ cup unsalted butter, softened

8 oz cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 cup toasted pecans (from above)

Instructions

Toast pecans with butter in a skillet over medium heat for 3–4 minutes until fragrant. Let cool.

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

Whisk flour, baking powder, and salt. Add dry ingredients to the batter alternating with the milk. Mix until smooth.

Fold in 1 cup toasted pecans. Pour into cake pans and bake for 25–30 minutes or until a toothpick comes out clean.

For frosting, beat butter and cream cheese until creamy. Add powdered sugar and vanilla. Beat until smooth.

Frost cooled cakes and press remaining pecans around the edges or on top.

Tips

Toast pecans for maximum flavor.

Use room-temperature ingredients for a smooth batter.

Let cakes cool fully before frosting.

Chill slightly after frosting for clean slices.

Details

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Serves: 10–12

Calories: ~460 per slice