Butter Pecan Cake

If you’re a fan of Southern desserts, you’ll absolutely adore this butter pecan cake.

It features moist, buttery sponge layers with toasted pecans and tangy cream cheese frosting. 

I don’t know what I love more: the nutty richness or the creamy sweetness. Luckily, I don’t have to pick – you get plenty of both in every bite.

It’s a timeless classic masquerading as a heavenly creation. Everyone will be coming back for seconds, and they’ll love you for making it.

A Whole Butter Pecan Cake on a Cake Stand

Why You’ll Love This Butter Pecan Cake

Nutty Indulgence: The cake has toasted pecans folded into the batter and adorning its top. They add a delightful crunch, which complements the cake’s rich flavor. 

Versatile Treat: While delicious on its own, this cake is extra special with mini chocolate chips in the sponge or a drizzle of caramel on top. 

Nostalgic Appeal: Every slice of this cake offers a sense of warmth and comfort. It’s just like Grandma used to make.

Textural Delight: The cake offers a satisfying contrast between the delicate crumb and crunchy pecans. Plus, that velvety frosting! Yum.

Ingredients

  • Chopped Pecans: You’ll toast them in butter, then add most to the cake batter. The rest are for decoration. 
  • Unsalted Butter: Browned for maximum nutty goodness. 
  • Cake Flour: For structure and texture. You can use all-purpose, but cake flour makes it extra special.
  • Baking Powder & Baking Soda: The leavening agents that help the cake rise. They’re also vital for the cake’s light, fluffy texture. 
  • Salt & Vanilla: To balance the cake’s sweetness and enhance its individual ingredients.
  • Granulated & Brown Sugar: For that sugary sweetness, of course! 
  • Large Eggs: Integral to any cake recipe, eggs add moisture, richness, structure, and flavor. 
  • Sour Cream & Buttermilk: Their tangy flavor is the perfect contrast to all the sweetness. They also add additional moisture and create a tender texture. 
  • Cream Cheese Frosting: A simple recipe made from cream cheese, butter, powdered sugar, and vanilla. It’s the sweet-n-tangy icing on a very yummy cake. 
Butter Pecan Cake on a cake stand with a Slice Removed

How to Make Butter Pecan Cake

If you’re hosting a special occasion or simply treating yourself, this butter pecan cake is sure to hit the spot.

It’s a timeless classic that brings together the comforting flavors of butter and pecans in a truly irresistible way.

Follow these steps to make it: 

1. TOAST the pecans in melted butter until fragrant. Remove with a slotted spoon.

2. BROWN the remaining butter in the same skillet. Pour into a bowl to cool.

3. PREHEAT the oven to 350°F. Grease and line three 9-inch baking pans with parchment paper.

4. WHISK the flour, baking powder, baking soda, and salt in one bowl. In another, whisk sour cream, buttermilk, and vanilla. Set aside.

5. CREAM the browned butter with sugars until thick and smooth. Add eggs one at a time, beating between each.

6. ALTERNATE adding the flour and buttermilk mixture, starting and ending with flour. Fold in 1 1/2 cups of toasted pecans with the last addition of flour.

7. BAKE the cakes for 25-30 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.

8. BEAT cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla and heavy cream until desired consistency.

9. LAYER the cakes with the frosting, coat the top and sides. Decorate with the remaining pecans and chill for 30-60 minutes before serving. Enjoy!

Slice of Butter Pecan Cake on a plate

Tips for the Best Butter Pecan Cake

This cake is an absolute dream come true for pecan lovers like me.

Incorporate these tips to ensure your cake is as scrumptious as possible: 

  • Use room-temperature ingredients. It makes mixing the cake batter easier, which ensures the cake is moist and tender.
  • Let the cake cool completely. Before frosting the layers, ensure they’re completely cool. Otherwise, the frosting will melt, and the cake may not hold its shape.
  • Use a crumb coat. Fill the cake, then add a thin layer of frosting over the top and sides. Chill until firm, then add more frosting to decorate. It’ll keep the whole thing more stable.
  • Try add-ins. Maple syrup will give this cake a rich, deep flavor. Other options include bourbon, caramel sauce, chocolate chips, and more. 
  • Add brown sugar. Mix some brown sugar into the frosting (beat it very well so it dissolves). It’ll give the cake a lovely caramel finish.
Whole Butter Pecan Cake on a Cake Stand, top view

How to Store

This is the perfect treat to share with your loved ones or to enjoy all by yourself (I won’t judge!).

Want to save a few pieces for later? You can!

To Store: Cover the cake tightly in plastic wrap or place it in an airtight container. Refrigerate it for up to 5 days.

To Freeze: Wrap the cake (or slices) tightly in plastic wrap. Then, wrap it again in aluminum foil. Freeze for up to 3 months. Thaw it in the fridge overnight before serving.

More Old Fashioned Southern Desserts You’ll Love

Southern Caramel Cake
Butter Pecan Pound Cake
Pecan Pralines
Sweet Potato Pound Cake

Butter Pecan Cake

Course: DessertCuisine: American
Servings

16

servings
Prep time

40

minutes
Cooking time

30

minutes
Calories

612

kcal

This rich and decadent butter pecan cake with layers of cream cheese frosting and toasted nuts is a decadent dessert perfect for any special occasion!

Ingredients

  • For the Cake
  • 1 cup unsalted butter, divided

  • 2 cups chopped pecans, divided

  • 3 cups cake flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup granulated sugar

  • 1/2 cup light brown sugar, packed

  • 4 large eggs

  • 1/2 cup sour cream

  • 1 cup buttermilk

  • 2 teaspoons vanilla extract

  • For the Cream Cheese Frosting
  • 1 (8 ounce) block cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1-2 tablespoons heavy cream

Instructions

  • Toast the pecans: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the pecans and cook for 3-5 minutes, until toasted and fragrant. Transfer the nuts to a plate with a slotted spoon.
  • Brown the butter: Add the rest of the butter to the skillet and cook, stirring often, until browned and nutty. Pour into a bowl and leave to cool.
  • Preheat the oven to 350°F. Grease and line three 9-inch baking pans with parchment paper.
  • Make the cakes: In a large bowl, whisk the flour, baking powder, baking soda, and salt until well blended. In a measuring glass, whisk the sour cream, buttermilk, and vanilla until smooth. Set both aside.
  • In a separate bowl, whisk the browned butter, granulated sugar, and light brown sugar until thick and smooth. Add the eggs one at a time, mixing well between each addition.
  • Alternate adding the flour and buttermilk mixture, starting and ending with the flour. Mix 1 1/2 cups of toasted pecans in with the last addition of flour just until no streaks of flour remain.
  • Divide the cake batter between the cake tins. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the frosting: In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully combined.
  • Blend in the vanilla extract and heavy cream, a teaspoon at a time, until the desired consistency is reached. It should be thick but spreadable.
  • Assemble: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top. Repeat with the next two layers. Coat the tops and sides of the cake with the remaining frosting. Decorate with the remaining toasted pecans.
  • Chill the cake for 30-60 minutes before serving to allow the frosting to set. Serve and enjoy!

Notes

  • The brown butter should still be liquid but no longer warm to the touch.
  • Cover the cake in a thin layer of frosting, chill for 2-3 hours, then finish decorating. This will keep the cake stable.
  • Finely chop some pecans and mix them into the frosting for added taste and texture.

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