Butter Pecan Cake: The Ultimate Butter Pecan Cake Recipe

Introduction to Butter Pecan Cake

Indulging in a slice of butter pecan cake is like wrapping yourself in a warm blanket of comfort. The buttery richness combined with the delightful crunch of pecans makes this cake an unforgettable treat. Perfect for celebrations or a cozy afternoon, this recipe will guide you through creating a moist and flavorful cake that will impress your family and friends.

A Personal Story Behind My Butter Pecan Cake Journey

Growing up, my grandmother made the most incredible butter pecan cake during family gatherings. The aroma of toasted pecans and sweet vanilla filled the house, inviting everyone to the table. Each bite was a reminder of love and tradition, and it became my mission to recreate that magic. This recipe is inspired by those cherished memories and is sure to bring joy to your home, just like it did for mine.

What Makes This Butter Pecan Cake Recipe Special?

This butter pecan cake stands out not just for its flavor but also for its texture. The combination of toasted pecans adds a delightful crunch, while the browned butter cream cheese frosting gives it a rich, nutty sweetness. Plus, it’s easy to make, ensuring that you can whip it up even if you’re new to baking. This cake is a fantastic way to celebrate any occasion or simply to treat yourself on a weekend.

The Full Butter Pecan Cake Recipe

Ingredients

• 3 tablespoons Unsalted Butter
• 1 ½ cups Chopped Pecans
• 2 ¼ cups Cake Flour
• 1 cup Granulated Sugar
• ½ cup Brown Sugar
• 1 tablespoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup Buttermilk
• ¼ cup Milk
• 1 teaspoon Vanilla Extract
• ½ cup Vegetable Oil
• 3 large Eggs
• 12 ounces Cream Cheese, softened
• 5 cups Powdered Sugar
• Toasted pecans for decorating

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans to prevent sticking.
2. Toast the Pecans: In a skillet over medium-high heat, melt 3 tablespoons of butter. Add the chopped pecans and toast for 3-4 minutes until fragrant. Make sure to stir constantly to avoid burning. Remove from heat and let cool.
3. Mix the Dry Ingredients: In a large mixing bowl, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk together until evenly mixed.
4. Add Wet Ingredients: Mix in the buttermilk, milk, vanilla extract, vegetable oil, and eggs until well combined. It’s important not to overmix; just blend until smooth. Fold in the toasted pecans gently, ensuring they’re evenly distributed.
5. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check around the 35-minute mark.
6. Cool the Cakes: Let the cakes cool completely in the pans on a wire rack before removing them. This prevents them from breaking apart.
7. Prepare the Frosting: For the frosting, brown the butter in a pan over medium-high heat until it turns golden brown. This adds depth of flavor. Allow it to cool slightly.
8. Frost the Cake: In a mixer, beat the cream cheese until smooth. Gradually add the cooled browned butter and mix until fully incorporated. Slowly add the powdered sugar, mixing on low until combined. Then, add the vanilla extract and beat on medium-high for about 3 minutes until fluffy.
9. Assemble the Cake: Frost the cooled cakes with the browned butter cream cheese frosting, stacking them if desired. Decorate the top with toasted pecans for a beautiful finish.

Serving Suggestions and Variations for Butter Pecan Cake

This butter pecan cake is perfect on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For added flavor, consider sprinkling a little cinnamon or nutmeg into the cake batter. You can also experiment with different nuts or even add chocolate chips for a twist. This cake is versatile enough to adapt to your preferences, making it a timeless classic.

Frequently Asked Questions About Butter Pecan Cake

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator, wrapped tightly in plastic wrap. Just frost them before serving.

How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage; just ensure it’s well wrapped to prevent freezer burn.

Can I use a different type of nut?
Yes! While pecans are traditional, you can use walnuts or almonds if you prefer. Just make sure to toast them to enhance their flavor.

Is this cake suitable for special occasions?
Absolutely! This butter pecan cake is perfect for birthdays, anniversaries, or holiday gatherings. Its rich flavor and beautiful presentation make it a standout dessert.

Recipe Stats

Prep Time: 30 minutes

Cook Time: 35-40 minutes

Total Time: 1 hour 10 minutes

Calories per Serving: 480

Servings: 12

Butter Pecan Cake

A delightful butter pecan cake with a rich browned butter cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 480 kcal

Equipment

• Oven Preheat to 350°F (175°C)
• Mixing bowls For mixing ingredients
• Skillet For toasting pecans
• Mixer For frosting preparation
• Cake pans Two 8-inch round pans

Ingredients

  

Main Ingredients

• 3 tablespoons Unsalted Butter
• 1.5 cups Chopped Pecans Toasted
• 2.25 cups Cake Flour
• 1 cup Granulated Sugar
• 0.5 cup Brown Sugar
• 1 tablespoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 0.25 cup Milk
• 1 teaspoon Vanilla Extract
• 0.5 cup Vegetable Oil
• 3 large Eggs
• 12 ounces Cream Cheese softened
• 5 cups Powdered Sugar
• Toasted pecans for decorating

Instructions

 

• Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
• In a skillet over medium-high heat, melt 3 tablespoons of butter. Add chopped pecans and toast for 3-4 minutes until fragrant. Remove from heat and let cool.
• In a large mixing bowl, combine cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• Mix in buttermilk, milk, vanilla, oil, and eggs until well combined. Fold in the toasted pecans.
• Divide the batter between the prepared cake pans and bake for 35-40 minutes or until a toothpick comes out clean. Let the cakes cool completely.
• For the frosting, brown the butter in a pan over medium-high heat until golden brown. Allow it to cool.
• In a mixer, beat cream cheese until smooth. Add the cooled browned butter and mix until fully incorporated.
• Gradually add powdered sugar, mixing on low until combined. Add vanilla extract and beat on medium-high for 3 minutes until fluffy.
• Frost the cooled cakes with the browned butter cream cheese frosting and top with toasted pecans.

Notes

You can add a sprinkle of cinnamon or nutmeg to the cake batter for extra flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Keyword Butter Pecan Cake Recipe