Why You’ll Love This Recipe
Butter Pecan Cake is a Southern-inspired classic that delivers deep, buttery flavor and delightful crunch in every bite. With toasted pecans folded into a moist, tender cake and topped with a luscious buttercream frosting, this dessert is both elegant and comforting. It’s perfect for birthdays, holidays, or any time you want to impress guests with a homemade cake that tastes as beautiful as it looks.
What I love most about this recipe is its balance of flavor and texture. I once added a touch of brown sugar and a splash of maple extract to the frosting—it brought out the pecans’ rich, caramel notes perfectly. Whether served with coffee, after dinner, or as the star of a celebration, this Butter Pecan Cake is always a crowd-pleaser.
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Butter Pecan Cake
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Butter Pecan Cake is a rich, moist, and nutty Southern-style dessert filled with buttery toasted pecans and covered in a creamy brown butter or cream cheese frosting. It’s elegant enough for holidays and special occasions yet easy enough for everyday baking.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 1/2 cups chopped pecans, toasted
- 2 tbsp butter (for toasting pecans)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1/2 cup chopped toasted pecans (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a skillet, melt 2 tbsp butter and toast pecans over medium heat for 3–4 minutes until fragrant. Set aside to cool.
- In a large bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Fold in toasted pecans gently.
- Divide batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla and heavy cream until fluffy.
- Frost cooled cake layers, stacking them evenly. Garnish top with chopped toasted pecans.
Notes
- For deeper flavor, brown the butter before toasting the pecans.
- Store cake covered in the refrigerator for up to 5 days.
- This cake also freezes well for up to 2 months.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pecans
Chopped and toasted to bring out their nutty, buttery aroma.
Butter
The foundation of both the cake and frosting—adds moisture, richness, and flavor.
All-purpose flour
Provides structure and tenderness to the cake.
Baking powder and baking soda
Ensure the cake rises evenly and stays light.
Salt
Balances the sweetness and enhances the buttery notes.
Granulated sugar and brown sugar
Together, they create depth and a caramelized sweetness.
Eggs
Bind the batter and give the cake a soft, rich texture.
Buttermilk
Adds tang and moisture while keeping the crumb tender.
Vanilla extract
Adds warm flavor and enhances the overall aroma.
Butter Pecan Frosting
Made with butter, cream cheese, powdered sugar, vanilla, and finely chopped toasted pecans.
Directions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans).
In a skillet, toast chopped pecans in butter over medium heat for 5–7 minutes, stirring frequently. Set aside to cool.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Fold in toasted pecans.
Divide the batter evenly among the pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
For the frosting, beat butter and cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla. Stir in finely chopped pecans. Frost cooled cakes, stacking and spreading frosting between layers and over the top.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 10–12 slices. Preparation takes about 30 minutes, baking requires 30 minutes, and cooling/frosting takes another 30 minutes. Total time: approximately 1½ hours.
Storage/reheating
Store the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving for the best texture. You can also freeze unfrosted cake layers for up to 2 months—thaw completely before frosting.
Variations and Customizations
Maple Butter Pecan Cake
Add 1 teaspoon maple extract to the batter or frosting for a sweet, maple twist.
Caramel Drizzle
Drizzle salted caramel over the frosted cake for added decadence.
Butter Pecan Bundt Cake
Bake in a bundt pan and glaze with brown butter icing.
Cupcake Version
Turn this into 24 cupcakes and bake for 18–20 minutes.
Brown Butter Pecan Cake
Brown the butter before adding it to the batter for deep, nutty flavor.
Cream Cheese Filling
Add a layer of sweetened cream cheese between cake layers.
Whipped Frosting
Use a lighter whipped cream frosting for a less sweet version.
Chocolate Pecan Cake
Add cocoa powder to the batter for a rich, chocolatey twist.
Spiced Pecan Cake
Add cinnamon and nutmeg for a warm, autumn flavor.
Toffee Pecan Cake
Fold in crushed toffee bits with the pecans for extra crunch.
FAQs
Do I have to toast the pecans?
Yes, toasting enhances their flavor and prevents sogginess in the cake.
Can I use salted butter?
Yes, just reduce or omit added salt in the recipe.
Can I use milk instead of buttermilk?
Yes, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Can I make this into a sheet cake?
Absolutely—bake in a 9×13-inch pan for about 35–40 minutes.
Can I use store-bought frosting?
Homemade tastes best, but a good buttercream or cream cheese frosting works fine.
Can I add coconut?
Yes, shredded coconut adds a lovely texture and flavor.
Can I freeze the frosted cake?
Yes, freeze tightly wrapped for up to 2 months; thaw overnight in the fridge.
Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend.
Can I reduce the sugar?
You can slightly reduce it, but the balance of sweetness and texture may change.
How do I prevent the cake from being dense?
Cream the butter and sugar well, and don’t overmix once the flour is added.
Conclusion
Butter Pecan Cake is a true classic that combines the richness of butter with the warmth of toasted pecans for a dessert that’s elegant, moist, and full of flavor. With its tender crumb and creamy frosting, this cake is perfect for celebrations, holidays, or any occasion that calls for something special. Once you make it from scratch, it’ll quickly become one of your go-to recipes for impressing guests—or simply treating yourself.
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