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Butter Pecan Cake

Butter Pecan Cake

Butter Pecan Cake is a moist, tender dessert featuring toasted pecans throughout a light cake batter, creating a perfect balance of nutty richness. The cake is crowned with a luxurious cream cheese frosting that provides a tangy sweetness complementing the buttery pecan flavors. This versatile dessert is ideal for autumn gatherings, holiday celebrations, and special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1¼ cups and 3 tablespoons unsalted butter, softened and divided (325g)
  • 1½ cups chopped pecans (180g)
  • 4¼ cups all-purpose flour (540g)
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 2½ cups granulated sugar (500g)
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1¼ cup buttermilk, room temperature (300ml)
  • 1½ cups unsalted butter, softened (340g) - for frosting
  • 2 (8-ounce/227g) blocks cream cheese, room temperature
  • ¼ teaspoon salt
  • 7 cups powdered sugar (840g)
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup toasted pecans, finely chopped (60g)

Equipment

  • mixing bowls
  • electric mixer
  • cake pans
  • Oven
  • baking sheet

Method
 

Instructions
  1. For the Cake: Toast pecans at 350°F for 5-7 minutes until fragrant, then prepare cake batter by creaming butter and sugar until pale and fluffy
  2. Add eggs one at a time, then mix in vanilla and buttermilk, combining with dry ingredients and folding in toasted pecans
  3. For the Buttercream: Beat softened butter and cream cheese until smooth, gradually add powdered sugar, then mix in heavy cream and vanilla
  4. For the Assembly: Bake cake layers, cool completely, then frost with cream cheese frosting and sprinkle with finely chopped toasted pecans

Notes

Ensure all ingredients are at room temperature for best texture. Toast pecans properly to release natural oils. Cool cake completely before frosting to prevent melting. Can be stored refrigerated for 4-5 days or frozen for longer storage.