Butter Pecan Cake

A decadent, moist cake infused with buttery pecans and topped with a rich cream cheese frosting. This spectacular butter pecan cake brings together the nutty warmth of toasted pecans with a velvety smooth texture for a dessert that feels both homey and elegant.

Why You’ll Love This Recipe

This butter pecan cake is a showstopper that tastes as impressive as it looks. The combination of brown sugar and pecans creates a warm, nutty flavor profile that’s reminiscent of your favorite butter pecan ice cream. Each bite delivers a perfect balance of sweetness and texture, with the cream cheese frosting adding a tangy counterpoint to the rich cake layers. Whether you’re preparing it for a special occasion or weekend family gathering, this cake promises to become a new favorite in your baking repertoire.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake flour creates a lighter, more tender crumb than all-purpose flour would provide, giving this cake its melt-in-your-mouth texture. If you don’t have cake flour on hand, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with cornstarch.

Granulated sugar and light brown sugar work together to create the perfect sweetness level while the brown sugar adds moisture and a subtle caramel undertone that complements the pecans beautifully. The brown sugar’s molasses content helps keep the cake moist for days.

Butter is essential for the authentic butter pecan flavor. It adds richness and helps create that tender crumb structure we’re looking for. Make sure it’s properly softened but not melted for best incorporation into the batter.

Buttermilk brings tanginess and moisture to the cake. The acidity in buttermilk also reacts with the leavening agents to help the cake rise properly and stay tender. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Eggs provide structure, richness, and help bind all the ingredients together. Bringing them to room temperature ensures they incorporate more evenly into the batter.

Vanilla extract enhances all the other flavors in the cake, particularly the pecans and brown sugar. Always use pure vanilla extract for the best flavor.

Pecans are the star of this cake, providing a buttery, nutty flavor and delightful texture. Chopping them finely ensures they distribute evenly throughout the batter without weighing it down.

Cream cheese in the frosting adds a tangy contrast to the sweet cake, creating a balanced flavor profile. The combination of cream cheese and butter makes for a stable but creamy frosting.

Powdered sugar creates a smooth, sweet frosting without the grittiness that can come from granulated sugar. It helps achieve that perfect spreadable consistency.

Heavy cream adds richness to the frosting and helps achieve the perfect consistency. Just a tablespoon makes a noticeable difference in the texture.

Directions

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Add the softened butter to the dry ingredients and mix until incorporated.
4. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
5. Fold in the finely chopped pecans.
6. Divide the batter evenly among the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely.
8. For the frosting, beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy.
9. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake. Repeat with the third layer.
10. Decorate with additional finely chopped pecans, if desired.

Servings and Timing

This cake serves 12 people generously. The recipe requires 30 minutes of preparation time and 30 minutes of baking time. Allow about 10 minutes for cooling, plus assembly time, bringing the total time to approximately 1 hour and 10 minutes. Each slice contains approximately 500 calories.

Variations

Maple Butter Pecan Cake: Replace half of the vanilla extract with maple extract and add 2 tablespoons of pure maple syrup to the frosting for a delicious maple twist.

Chocolate Butter Pecan Cake: Add 1/3 cup of cocoa powder to the dry ingredients for a chocolate version that pairs wonderfully with the pecans.

Bourbon Butter Pecan Cake: Add 2 tablespoons of bourbon to the cake batter and 1 teaspoon to the frosting for a sophisticated adult version.

Salted Caramel Butter Pecan Cake: Drizzle homemade or store-bought salted caramel between the layers and on top of the finished cake for an extra indulgent dessert.

Spiced Butter Pecan Cake: Add 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cloves to the dry ingredients for a warm, spiced version perfect for fall gatherings.

Storage/Reheating

Store the assembled butter pecan cake at room temperature in a cake keeper or under a cake dome for up to 2 days. For longer storage, refrigerate the cake for up to 5 days, making sure it’s well-covered to prevent it from drying out or absorbing other flavors from the refrigerator.

If you’d like to prepare this cake in advance, you can bake the layers and freeze them, well-wrapped in plastic wrap and aluminum foil, for up to 2 months. Thaw the layers at room temperature before frosting.

The frosting can also be made ahead and stored in the refrigerator for up to 1 week. Allow it to come to room temperature and give it a quick beat before using it to frost the cake.

If the cake has been refrigerated, let it sit at room temperature for about 30 minutes before serving to allow the flavors and textures to fully develop.

FAQs

Can I make this cake in advance for a special occasion?

Yes, you can make the cake layers up to 2 days in advance and store them tightly wrapped at room temperature. You can also prepare the frosting up to 3 days ahead and store it in the refrigerator. Assemble the cake the day before your event for best results.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture won’t be quite as light. To substitute, use 1 cup all-purpose flour minus 2 tablespoons, replaced with 2 tablespoons of cornstarch for each cup of cake flour the recipe calls for.

How do I prevent my cake layers from sticking to the pan?

Make sure to both grease your pans and line them with parchment paper. After baking, let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

Can I toast the pecans for more flavor?

Absolutely! Toasting the pecans at 350°F for 5-7 minutes before chopping will enhance their flavor and add depth to the cake.

What if I don’t have three cake pans?

You can bake the cake in batches using fewer pans. Alternatively, you can bake the batter in a 9×13 inch pan for about 35-40 minutes for a sheet cake version.

Why did my frosting turn out grainy?

This usually happens if the cream cheese or butter isn’t fully softened or if the brown sugar didn’t fully dissolve. Make sure your ingredients are at room temperature, and beat the frosting thoroughly to dissolve the sugar.

Can I make cupcakes instead of a layer cake?

Definitely! This recipe should yield about 24-30 cupcakes. Bake at the same temperature for 18-22 minutes, or until a toothpick comes out clean.

Is there a dairy-free alternative for this recipe?

You can substitute plant-based butter, plant-based cream cheese, and plant-based milk with a tablespoon of vinegar (instead of buttermilk) to make a dairy-free version. The texture may be slightly different but still delicious.

How can I ensure my cake layers are even?

Use a kitchen scale to divide the batter equally between the pans. For perfectly flat layers, you can also use cake strips around the pans or trim the cooled cakes with a serrated knife.

Can this cake be made gluten-free?

Yes, substitute the cake flour with a high-quality gluten-free flour blend that contains xanthan gum. The texture may be slightly different, but the flavor will still be wonderful.

Conclusion

This butter pecan cake is a testament to the beautiful combination of simple ingredients that, when brought together with care, create something truly special. The marriage of toasty pecans, brown sugar, and rich butter creates a cake that feels like a warm hug on a plate. Whether you’re celebrating a birthday, holiday, or simply want to elevate an ordinary day, this cake delivers both impressive presentation and comforting, familiar flavors. The cream cheese frosting adds the perfect finishing touch, with its tangy sweetness complementing the nutty cake layers beautifully. With each slice, you’ll understand why butter pecan remains a classic flavor combination that never goes out of style.

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