Butter Pecan Cake

This Butter Pecan Cake is the kind of dessert that feels like a warm Southern hug — layers of tender, buttery cake studded with toasty pecans, frosted in a rich cream cheese or brown butter frosting, and finished with a crown of more pecans for a satisfying crunch. Each bite is a balance of nutty depth, caramel-like sweetness, and velvety smoothness, making it just as welcome at a cozy Sunday dinner as it is at a holiday celebration.

The magic starts with pecans toasted in butter until their aroma fills the kitchen — deep, nutty, and irresistible. Those golden pieces are folded into a moist, buttery cake batter, ensuring every slice has a bite of that signature crunch. The frosting — creamy, tangy, and sweet — wraps the whole cake in a luxurious blanket, while the final sprinkle of pecans on top invites you to lean in for that first forkful.

Ingredients (Serves 10–12)

For the Cake:

  • 1 cup unsalted butter, softened

  • 2 cups chopped pecans

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 1 cup buttermilk, room temperature

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 tsp vanilla extract

For the Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 1 tsp vanilla extract

  • 2–3 tbsp heavy cream or milk (as needed)

For Garnish:

  • ½–1 cup toasted pecan halves

Directions

1. Toast the Pecans

In a large skillet over medium heat, melt 2–3 tablespoons butter. Add chopped pecans and stir frequently until golden and fragrant, 5–6 minutes. Transfer to a plate to cool.

2. Make the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat butter and sugar until light and fluffy, 3–4 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla.

3. Combine Wet & Dry

Add dry ingredients in three parts, alternating with buttermilk, starting and ending with flour. Fold in 1½ cups of the toasted pecans, reserving the rest for garnish.

4. Bake the Cakes

Divide batter evenly between pans and smooth tops. Bake 25–30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

5. Make the Frosting

In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing until combined. Beat in vanilla and enough cream to reach a spreadable consistency.

6. Assemble & Finish

Place one cake layer on a serving plate and spread with frosting. Top with second layer and frost top and sides. Sprinkle remaining toasted pecans over the top, pressing gently into the frosting.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: ~1 hour

Calories: ~480 kcal per slice

Servings: 10–12

The Origin of Butter Pecan Cake

This cake is a nod to classic Southern flavors where butter, pecans, and cream play starring roles in countless desserts. Butter pecan ice cream inspired the cake’s signature toasted-nut flavor, while the cream cheese frosting brings in the tangy richness loved in red velvet and hummingbird cakes. Over time, it’s become a staple at church potlucks, holiday spreads, and birthdays for those who prefer a nutty, not-too-sweet indulgence.

Why This Recipe Works

  • Deep Flavor: Toasting pecans in butter unlocks a warm, nutty aroma and rich taste.

  • Moist Texture: Buttermilk and butter make the crumb soft and tender.

  • Balanced Sweetness: Cream cheese frosting tempers the sugar with tang.

Pro Tips for Success

  • Toast the Pecans Slowly: Medium heat brings out flavor without burning.

  • Measure Flour Correctly: Spoon and level for accurate texture.

  • Cool Cakes Fully: Prevents frosting from melting or sliding.

Variations

  • Brown Butter Twist: Brown the butter for the frosting for deeper caramel notes.

  • Maple Pecan: Add 2 tablespoons maple syrup to the frosting.

  • Cupcake Version: Bake batter in lined muffin tins for 18–20 minutes.

Make Ahead & Storage

  • Make Ahead: Bake cake layers a day ahead, wrap in plastic, and frost before serving.

  • Fridge: Store covered for up to 4 days.

  • Freezer: Wrap unfrosted layers tightly and freeze up to 2 months.

Serving Ideas

Serve with:

  • A scoop of butter pecan or vanilla ice cream.

  • Fresh berries for a pop of tartness.

  • Hot coffee or sweet tea to round out the Southern experience.

Final Thoughts

The Butter Pecan Cake proves that dessert doesn’t need flashy ingredients to make a lasting impression. It’s a celebration of buttery richness, crunchy pecans, and nostalgic flavors — the kind of cake that gathers people around the table and keeps them coming back for seconds.