Why Make This Recipe

Butter Pecan Cake is a delicious and moist dessert that combines the rich flavor of butter and the crunch of pecans. It’s great for celebrations, special occasions, or just a sweet treat to enjoy at home. This cake is sure to impress your family and friends with its wonderful taste and beautiful appearance. If you love butter and nuts, this cake is a must-try!

How to Make Butter Pecan Cake

Ingredients

1 cup (226g) unsalted butter
3 cups (333g) cake flour
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (354ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ½ cups (160g) pecan halves, very finely chopped
1 ½ cups (340g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66g) light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 ½ cups (562g) powdered sugar
1 Tablespoon heavy cream
⅓ cup (35g) pecan halves, very finely chopped (optional)

Directions

Melt the butter over medium-low heat, then increase the heat and cook until golden brown specks form.
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
Add the browned butter to the dry ingredients and mix until well combined.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until just combined. Then, fold in the finely chopped pecans.
Divide the batter evenly among the prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
In a bowl, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, stirring until fluffy.
If needed, level the cakes. Stack the layers with icing between each one, then frost the outside of the cake. Optionally, decorate with additional chopped pecans and piped frosting.

How to Serve Butter Pecan Cake

Serve Butter Pecan Cake sliced, with a cup of coffee or tea for a delightful afternoon treat. It’s perfect to enjoy on its own or with a scoop of vanilla ice cream for added indulgence.

How to Store Butter Pecan Cake

Keep Butter Pecan Cake in an airtight container at room temperature for up to 3 days. If you have leftovers, you can store it in the fridge for up to a week. To enjoy it longer, you can freeze individual slices in plastic wrap and place them in a freezer bag for up to 3 months.

Tips to Make Butter Pecan Cake

Use room temperature ingredients for a smoother batter.
Be careful not to overmix the batter; mix until just combined for the best texture.
Toast the pecans lightly before adding them for a deeper flavor.

Variation

You can add a cream cheese filling between the layers for extra richness. You might also experiment by using walnuts instead of pecans for a different nutty flavor.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can make the cake layers a day in advance and store them tightly wrapped in plastic wrap at room temperature.

Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean.

Q: Can I use another type of flour?
A: It’s best to use cake flour for this recipe, but you can substitute all-purpose flour if needed, keeping in mind the texture may differ slightly.