A Southern classic that’s irresistibly rich, nutty, and moist — perfect for holidays, potlucks, or whenever you need a show-stopping dessert! This Butter Pecan Cake pairs a fluffy, buttery crumb with toasted pecans and a luscious cream cheese frosting that melts in your mouth.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups chopped pecans
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream (as needed for consistency)
- ½ cup chopped toasted pecans (for garnish)
Instructions:
Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for 5–7 minutes until fragrant. Set aside to cool.
Step 2: Prepare the Cake Batter
Grease and flour two 9-inch round cake pans (or a 9×13-inch pan). In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then mix in vanilla extract.
Step 3: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Gently fold in 1 cup of the toasted pecans.
Step 4: Bake the Cake
Pour the batter evenly into the prepared pans. Bake for 25–30 minutes (for round pans) or 35–40 minutes (for a 9×13 pan), or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Cream Cheese Frosting
Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Stir in vanilla extract and heavy cream until you reach a smooth, spreadable consistency.
Step 6: Assemble and Frost
Once the cakes are completely cool, frost each layer generously with cream cheese frosting. Garnish with the remaining toasted pecans for a delicious crunch.
Storage Tips:
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.
Pro Tip:
For extra buttery flavor, brown the butter before adding it to the batter. It enhances the nutty undertones and adds incredible depth!
