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.
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.
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!
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.
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