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Butter Pecan Cake

Butter Pecan Cake

A rich, buttery cake loaded with toasted pecans and layered with smooth cream cheese frosting — this Butter Pecan Cake is pure Southern comfort in every bite! Perfect for birthdays, holidays, or anytime you crave a little indulgence. 🤎🌰
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Southern
Servings 12 servings
Calories 420 kcal

Equipment

  • Skillet
  • Two 9-inch round cake pans
  • Mixing Bowls
  • Electric Mixer
  • Wire Rack

Ingredients
  

Cake

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

Frosting

  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream as needed for consistency
  • 1 cup chopped pecans for topping

Instructions
 

  • Preheat oven to 350°F (175°C). In a large skillet, melt 1/4 cup butter over medium heat. Add the chopped pecans and toast, stirring frequently, until fragrant and golden (about 7 minutes). Set aside to cool.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate large bowl, beat 3/4 cup butter and sugar until light and fluffy.
  • Add eggs one at a time, then mix in vanilla extract.
  • Gradually add the dry mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  • Fold in the toasted pecans.
  • Divide the batter evenly into two greased and floured 9-inch round pans. Bake for 35 minutes or until a toothpick comes out clean.
  • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • In a large bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar, beating well after each addition. Add vanilla extract and mix until creamy. Add heavy cream a tablespoon at a time if needed for consistency.
  • Place one cake layer on a serving plate, spread frosting evenly, then top with the second layer. Frost the top and sides of the cake.
  • Press chopped pecans onto the sides and sprinkle on top for a finishing touch.
  • Slice, serve, and enjoy every buttery, nutty bite! Store leftovers in the refrigerator.

Notes

✨ Watch the pecans carefully while toasting — they can burn fast!
✨ Don’t have buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
✨ For an elegant touch, drizzle caramel sauce over the frosted cake before serving.
Keyword Baking, Butter Pecan, Cake, cream cheese frosting