Here’s a classic, rich, and nutty Butter Pecan Cake recipe—moist, buttery, and loaded with toasted pecans. Perfect for birthdays, celebrations, or anytime you want a comforting dessert.
🍰 Butter Pecan Cake
Ingredients (for 8–10 servings)
For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 cup pecans, chopped and lightly toasted
For the Butter Pecan Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans, toasted
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour two 8- or 9-inch round cake pans.
2. Toast Pecans
- In a dry skillet over medium heat, toast pecans 3–5 minutes until fragrant. Let cool.
3. Make Cake Batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Stir in vanilla extract and toasted pecans.
4. Bake the Cake
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
5. Make Butter Pecan Frosting
- In a saucepan, melt butter over medium heat.
- Stir in brown sugar and milk, bringing to a gentle boil for 1–2 minutes.
- Remove from heat and let cool slightly.
- Stir in powdered sugar and vanilla until smooth.
- Fold in toasted pecans.
6. Assemble
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Place second layer on top and frost the top and sides of the cake.
- Optional: Sprinkle extra toasted pecans on top for garnish.
Tips & Variations
- Moist cake: Brush layers with a tablespoon of milk or simple syrup before frosting.
- Flavor boost: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
- Cupcake version: Bake in lined muffin tins for 18–20 minutes for pecan butter cupcakes.
- Storage: Keep covered at room temperature 2–3 days or refrigerate up to 5 days.
This Butter Pecan Cake is rich, nutty, and perfectly buttery, a true crowd-pleaser with a classic southern charm.
I can also give a simpler single-layer version that’s quicker but just as flavorful if you want.
Do you want me to do that?
