Butter Pecan Cake (Printable View)
Rich, moist cake featuring buttery toasted pecans in every bite, topped with velvety buttercream for a decadent dessert.
# Ingredient List:
→ For the Toasted Pecans
01 - 1 1/2 cups pecan halves, chopped
02 - 2 tbsp unsalted butter
→ For the Cake
03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tbsp vanilla extract
11 - 1 cup buttermilk, room temperature
12 - Toasted pecans, cooled
→ For the Butter Pecan Frosting
13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1/4 cup heavy cream, plus more as needed
16 - 1 tsp vanilla extract
17 - 1/2 cup toasted pecans, finely chopped
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
02 - In a skillet over medium heat, melt 2 tbsp butter. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4–5 minutes. Transfer to a plate to cool.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, cream together 1 cup butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry ingredients to the wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for the frosting.
07 - Divide batter evenly among prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved finely chopped pecans.
10 - Place one layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top. Garnish with extra pecan halves if desired.
# Expert Suggestions:
01 -
- The toasted pecans throughout the cake create these incredible buttery pockets in every single bite
- The frosting has enough pecans folded in that you get that perfect crunch creaminess combo that makes people close their eyes when they taste it
02 -
- Room temperature ingredients are non-negotiable here because cold butter or eggs will make your batter curdle and the cake won't rise properly
- Let those cakes cool completely before frosting or the butter in your frosting will melt and slide right off the sides
03 -
- Maple extract in the frosting adds this incredible depth that makes people ask what your secret ingredient is
- Weigh your flour instead of scooping it because too much flour will make the cake dense instead of tender