BUTTER PECAN CAKE RECIPE

Indulge in the rich, nutty flavors of the South with this delectable Butter Pecan Cake. Moist and tender, with a delightful crunch from toasted pecans, this cake is a true crowd-pleaser that’s perfect for any occasion. While this recipe is naturally meat-free, you can enhance it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent touch. With its buttery aroma and irresistible taste, Butter Pecan Cake is sure to become a family favorite.

For more mouthwatering dessert recipes, explore our collection of Easy Sweet Treats. And if you’re in the mood for another nutty delight, don’t miss out on our recipe for Classic Pecan Pie!

Kitchen Equipment Needed:

• Mixing bowls
• Electric mixer or stand mixer
• 9-inch round cake pans (2)
• Parchment paper
• Cooling rack

Ingredients: For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted

For the Frosting:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or stand mixer.
3. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the buttermilk and vanilla extract.
5. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Fold in the chopped pecans until evenly distributed throughout the batter.
8. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.
11. While the cakes are cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the packed brown sugar and milk, and bring the mixture to a boil. Boil for 2 minutes, stirring constantly.
12. Remove the saucepan from the heat and let the mixture cool slightly.
13. Gradually beat in the powdered sugar and vanilla extract until smooth.
14. Stir in the chopped pecans until evenly distributed throughout the frosting.
15. Once the cakes are completely cooled, frost the top of one cake layer with the pecan frosting. Place the second cake layer on top and frost the top and sides with the remaining frosting.
16. Slice and serve the Butter Pecan Cake, and enjoy the rich, nutty flavors with every bite!
    

    Butter Pecan Cake

    Indulge in the rich, nutty flavors of the South with this delectable Butter Pecan Cake. Moist and tender, with a delightful crunch from toasted pecans, this cake is a true crowd-pleaser that's perfect for any occasion.

    Print Recipe Pin Recipe

    Equipment

    • Mixing bowls 
    • Electric mixer or stand mixer
    • 9-inch round cake pans (2)
    • Parchment paper
    • Cooling rack

    Ingredients

      

    • For the Cake:
    • 1 cup unsalted butter softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
    • 2 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup chopped pecans toasted
    • For the Frosting:
    • 1/2 cup unsalted butter
    • 1 cup packed brown sugar
    • 1/4 cup milk
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans toasted

    Instructions

     

    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or stand mixer.
    • Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    • In a separate bowl, combine the buttermilk and vanilla extract.
    • In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
    • Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
    • Fold in the chopped pecans until evenly distributed throughout the batter.
    • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.
    • While the cakes are cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the packed brown sugar and milk, and bring the mixture to a boil. Boil for 2 minutes, stirring constantly.
    • Remove the saucepan from the heat and let the mixture cool slightly.
    • Gradually beat in the powdered sugar and vanilla extract until smooth.
    • Stir in the chopped pecans until evenly distributed throughout the frosting.
    • Once the cakes are completely cooled, frost the top of one cake layer with the pecan frosting. Place the second cake layer on top and frost the top and sides with the remaining frosting.
    • Slice and serve the Butter Pecan Cake, and enjoy the rich, nutty flavors with every bite!