This Butter Pecan Cake is a rich, buttery masterpiece that turns any occasion into something special. Toasted pecans infuse each bite with deep nutty flavor, while the cake itself stays moist and tender thanks to a buttery base. Topped with a velvety caramel or buttercream frosting, it’s indulgent without being overly sweet. It’s the kind of old-fashioned dessert that feels timeless—and once you taste it, you’ll understand why it’s a favorite across generations.
Why You’ll Love This Butter Pecan Cake
Warm, nutty flavor with a soft, buttery crumb.
Great for birthdays, holidays, or Southern-style gatherings.
Frosting options: cream cheese, caramel, or buttercream.
Toasted pecans throughout = extra crunch and flavor.
Elegant, nostalgic, and crowd-pleasing.
Ingredients for Butter Pecan Cake
Before the first spoonful, here’s what you’ll need to gather.
All-purpose flour: The backbone of your cake, providing structure and texture.
Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture.
Baking soda: Another leavening agent that works with the buttermilk to create a light cake.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Unsalted butter: The star of the show! It adds richness and moisture to the cake.
Granulated sugar: Sweetens the cake and contributes to its tender crumb.
Large eggs: They bind the ingredients together and add moisture.
Vanilla extract: A splash of this adds a warm, inviting flavor that complements the butter.
Buttermilk: This ingredient keeps the cake moist and adds a slight tang.
Chopped pecans: Toasted pecans bring a delightful crunch and nutty flavor to the cake.
For those looking to elevate the flavor, consider adding a teaspoon of almond extract along with the vanilla. If you want to make it a layered cake, frosting with cream cheese or buttercream can add a sweet touch. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Butter Pecan Cake
Now that you have your ingredients ready, let’s get to the fun part—baking! Follow these simple steps to create a Butter Pecan Cake that will impress everyone.
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease and flour two 9-inch round cake pans. This step is crucial; it prevents your cake from sticking and makes for an easy release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture is the foundation of your cake. Whisking helps to aerate the flour, ensuring a light and fluffy texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step is where the magic begins! The air incorporated during this process will give your cake that delightful rise.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate them fully into the batter. Stir in the vanilla extract, which adds a warm, inviting flavor that pairs beautifully with the butter.
Step 5: Combine Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method keeps the batter smooth and prevents overmixing, which can lead to a dense cake.
Step 6: Fold in Pecans
Gently fold in the toasted pecans until they are evenly distributed throughout the batter. This step adds a delightful crunch and nutty flavor that makes the cake truly special.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them; every oven is a little different!
Step 8: Cool and Serve
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely. You can serve the cake plain, dusted with powdered sugar, or dressed up with your favorite frosting. Enjoy every bite!
Tips for Success
Always use room temperature ingredients for better mixing.
Toast your pecans before adding them for enhanced flavor.
Don’t overmix the batter; mix until just combined for a lighter cake.
Check for doneness a few minutes early to avoid overbaking.
Let the cake cool completely before frosting for the best results.
Equipment Needed
9-inch round cake pans: If you don’t have these, use square pans instead.
Mixing bowls: A large bowl for wet ingredients and a medium one for dry.
Whisk: A fork can work in a pinch for mixing dry ingredients.
Electric mixer: A hand mixer is great if you don’t have a stand mixer.
Cooling racks: If you lack these, a plate will do for cooling the cakes.
Variations of Butter Pecan Cake
Chocolate Butter Pecan Cake: Add cocoa powder to the dry ingredients for a rich chocolate twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious alternative.
Maple Butter Pecan Cake: Replace granulated sugar with maple syrup for a unique flavor profile.
Spiced Butter Pecan Cake: Incorporate cinnamon and nutmeg for a warm, spiced version perfect for fall.
Vegan Butter Pecan Cake: Use plant-based butter, flax eggs, and non-dairy milk for a vegan-friendly treat.
Serving Suggestions for Butter Pecan Cake
Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside a rich cup of coffee or a sweet tea.
Top with whipped cream and a sprinkle of toasted pecans for added flair.
Dust with powdered sugar for an elegant presentation.
FAQs about Butter Pecan Cake
Curious about Butter Pecan Cake? Here are some common questions I often hear, along with their answers to help you on your baking journey.
Can I use salted butter instead of unsalted?
Yes, you can! Just reduce the added salt in the recipe to balance the flavors. Salted butter will still give you that rich, buttery taste.
How do I store leftover Butter Pecan Cake?
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, but be sure to let it come to room temperature before serving.
Can I freeze Butter Pecan Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge overnight before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a great substitute!
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just cool it completely, wrap it well, and store it. Frost it just before serving for the best flavor and texture.
Final Thoughts
Baking a Butter Pecan Cake is more than just following a recipe; it’s about creating memories and sharing joy. The rich, buttery flavor combined with the crunch of toasted pecans makes every bite a celebration. Whether it’s a casual family dinner or a special occasion, this cake brings people together. I love watching faces light up with delight as they savor each slice. So, roll up your sleeves, embrace the process, and let this Butter Pecan Cake become a cherished part of your culinary repertoire. Trust me, it’s a journey worth taking!
A deliciously moist Butter Pecan Cake, perfect for any occasion, featuring toasted pecans and a rich buttery flavor.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans, toasted
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the toasted pecans gently until evenly distributed.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Serve the cake plain or with a dusting of powdered sugar or your favorite frosting.
Notes
For a richer flavor, consider adding 1 teaspoon of almond extract along with the vanilla.
To make it a layered cake, frost with cream cheese frosting or buttercream for added sweetness and decoration.
