Butter Pecan Cake (Printable)

Rich, moist cake with buttery toasted pecans and velvety buttercream frosting for a decadent dessert.

# What You'll Need:

→ Toasted Pecans

01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter

→ Cake

03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature

→ Butter Pecan Frosting

12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 1/4 cup heavy cream, plus more as needed
15 - 1 teaspoon vanilla extract
16 - 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 - Melt 2 tablespoons butter in a skillet over medium heat. 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 Advice:

01 -
  • The toasted pecans folded into the batter and frosting create this incredible buttery nutty crunch in every single bite
  • Buttermilk keeps the cake incredibly moist while still being sturdy enough for layering and decorating
  • This cake actually tastes better the next day if you can manage to save some which makes it perfect for making ahead
02 -
  • Room temperature ingredients are absolutely essential for proper emulsification and I learned this lesson after a curdled batter taught me patience
  • Overmixing after adding flour creates tough cake so stop as soon as you see the last streak of flour disappear
  • Completely cool cakes before frosting or your beautiful buttercream will melt right off and I have been there and it is heartbreaking
03 -
  • Weigh your pans after dividing batter to ensure perfectly even layers and professional looking slices
  • Add a teaspoon of maple extract to the frosting for an even deeper butter pecan flavor that people will not be able to quite place

Return