Hey y’all! If you’re looking for a show-stopping dessert that delivers rich, buttery flavors and delightful crunch in every bite, this Butter Pecan Cake is just the treat you need. With its moist, tender crumb and toasted pecan frosting, it’s a hit at birthdays, holidays, or whenever you're craving something special. Ready to impress your friends and family? Let’s get cooking!
Why You'll Love This
- Bursting with buttery flavor and crunchy pecans in every bite.
- Moist, tender texture that stays fresh for days.
- Simple ingredients and easy-to-follow steps—great for bakers of any level.
- Perfect for birthdays, family gatherings, or afternoon coffee breaks.
- Customizable with different frostings or nut varieties.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup chopped pecans, toasted
- 1 cup whole milk, room temperature
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pure vanilla extract
- ½ cup sour cream
- For the Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, toasted (for topping)
Directions
Step 1: Toast the Pecans
- Preheat your oven to 350°F (175°C).
- Spread 1 ½ cups chopped pecans on a baking sheet and toast for 6-8 minutes, stirring halfway through until fragrant. Let cool.
Step 2: Prepare the Cake Batter
- Grease and flour two 9-inch round cake pans or one 9x13-inch sheet pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Fold in sour cream and 1 cup toasted pecans (reserve the rest for topping).
Step 3: Bake the Cake
- Pour batter evenly into prepared pans and smooth the tops.
- Bake for 28-32 minutes (round pans) or 35-40 minutes (sheet pan) until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Step 4: Make the Butter Pecan Frosting
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, alternating with heavy cream, beating until smooth and fluffy, about 3-4 minutes.
- Mix in vanilla extract.
Step 5: Assemble the Cake
- Frost between cake layers and around the sides and top of the cake.
- Sprinkle remaining toasted pecans on top for garnish.
Notes
- Sour cream adds extra moisture and tenderness to the cake—don’t skip it!
- Let all ingredients come to room temperature for the fluffiest cake.
- Don’t overmix the batter or your cake may turn dense.
Variations
- Maple Pecan Cake: Replace half the sugar in the frosting with maple syrup for a maple twist.
- Chocolate Chip Pecan Cake: Fold ½ cup mini chocolate chips into the batter.
- Gluten-Free Butter Pecan Cake: Substitute a gluten-free 1:1 all-purpose flour blend for regular flour.
Required Equipment
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- Cake pans (two 9-inch rounds or one 9x13-inch pan)
- Measuring cups and spoons
- Baking sheet (for toasting pecans)
- Cooling rack
Storage Instructions
Store your Butter Pecan Cake in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, wrap tightly and freeze (without frosting) for up to 2 months. Thaw and frost before serving.
Suggested Pairings & Serving Recommendations
- Serve slices with a scoop of vanilla ice cream for extra indulgence.
- Pair with hot coffee or a tall glass of cold milk for a cozy treat.
- Add fresh berries on the side for a pop of color and tartness.
Pro Tips
- Toast pecans for a deeper, richer flavor and extra crunch.
- Use parchment paper rounds in the cake pans for easy removal.
- For perfectly smooth frosting, sift powdered sugar before mixing.
FAQ
Can I make this cake ahead of time?
Yes! Bake cakes a day ahead, wrap tightly, and frost the next day for a fresh finish.
Can I use other nuts instead of pecans?
Absolutely! Walnuts or hazelnuts make great substitutes—just toast them first for best flavor.
How do I know when my cake is done?
Insert a toothpick in the center; it should come out clean or with just a few crumbs attached.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups chopped pecans
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
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2Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Set aside to cool.
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3In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
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4In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Fold in toasted pecans.
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5Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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6Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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