Butter Pecan Cake Recipe

If you have a soft spot for rich, nutty, and decadently buttery cakes, then you are in for a real treat with this Butter Pecan Cake Recipe. This cake delivers a perfect harmony of tender crumb and that irresistible toasted pecan flavor, all wrapped up with a creamy, luscious frosting. Each bite is a comforting reminder of classic southern baking with a luxurious twist, making it an absolute must-bake for any celebration or just a special moment at home.

Ingredients You’ll Need

Simple, wholesome, and thoughtfully combined, the ingredients in this Butter Pecan Cake Recipe are what bring its charming flavor and texture to life. From golden browned butter that lends a deep, nutty aroma to freshly chopped pecans that add delightful crunch, each component plays an essential role.

• Unsalted butter: Used twice in this recipe, it creates that rich base for the cake and silky frosting.
• Cake flour: A finer flour that ensures the cake stays tender and light.
• Granulated sugar: Provides a clean sweetness that balances flavors.
• Light brown sugar: Adds moisture and a subtle molasses taste enhancing the pecan profile.
• Baking powder and baking soda: These leavening agents create the perfect rise and crumb.
• Salt: Elevates all flavors, bringing out the best in every bite.
• Buttermilk: Its acidity tenderizes the cake and contributes to a moist crumb.
• Large eggs: Provide structure and richness to the batter.
• Vanilla extract: Highlights the cake’s sweetness with warm, fragrant notes.
• Pecan halves (finely chopped): The star ingredient lending crunch and that unmistakable buttery nuttiness.
• Cream cheese: Softens the frosting with a tangy twist that perfectly balances sweetness.
• Powdered sugar: Whipped into the frosting for that smooth, cloud-like texture.
• Heavy cream: Lightens the frosting, giving it a fluffy, luscious finish.

How to Make Butter Pecan Cake Recipe

Step 1: Brown the Butter

The golden-brown butter is where the magic begins. Slowly melt the butter over medium-low heat until you see gorgeous golden brown specks forming. This step not only deepens the flavor but adds an irresistible nutty aroma to your entire cake. Let it cool completely before moving on.

Step 2: Prepare the Cake Pans

Preheat your oven to 350°F (175°C) and make sure to grease and line three 8-inch round cake pans. This simple preparation ensures your perfectly baked cake layers will release easily without any stress.

Step 3: Mix the Dry Ingredients

Whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a large bowl. This dry mixture serves as the foundation, perfectly balanced for sweetness and rise.

Step 4: Combine Browned Butter with Dry Ingredients

Add the cooled browned butter to the dry mix and stir until it’s evenly incorporated. This part infuses the crumb with that deep, buttery pecan essence you’re seeking.

Step 5: Add the Wet Ingredients

In a separate bowl, whisk together buttermilk, eggs, and vanilla until smooth. Gradually pour the dry ingredients into the wet mixture, stirring gently to combine everything thoroughly. Fold in the chopped pecans for that delightful texture and burst of flavor in every bite.

Step 6: Bake the Cake

Divide the batter evenly into the three prepared pans, smoothing the tops gently. Bake for about 30 minutes, or until a toothpick comes out clean from the center. Once baked, allow the layers to cool completely before frosting.

Step 7: Make the Icing

Beat softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth and creamy. Slowly add powdered sugar and a splash of heavy cream, continuing to beat until you achieve a fluffy, luscious frosting that’s just sweet enough to complement the cake perfectly.

Step 8: Assemble the Cake

If needed, level your cakes for an even stack. Spread a generous layer of frosting between each cake layer, then frost the outside of the cake smoothly. Finish by decorating with extra chopped pecans or piped swirls of frosting to add an elegant touch.

How to Serve Butter Pecan Cake Recipe

Garnishes

Enhance the presentation with a sprinkle of toasted pecans on top or a few pecan halves artistically arranged around the edges. Consider adding a light drizzle of caramel sauce to elevate the flavors and give your cake a stunning glossy finish.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement its richness. Fresh berries or a cup of robust coffee can provide a refreshing counterbalance to the buttery depth of the cake.

Creative Ways to Present

Try serving individual slices with a small mint leaf and a pecan half on each plate for that boutique cake-shop vibe. Alternatively, plate the cake alongside a ramekin of warm caramel or homemade pecan praline sauce to impress your guests with layers of flavor and texture.

Make Ahead and Storage

Storing Leftovers

Butter Pecan Cake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to four days. Keep it chilled to maintain the freshness of the cream cheese frosting and the crunch of the pecans.

Freezing

You can freeze the cake layers in plastic wrap and foil for up to two months. Thaw completely in the refrigerator before frosting and assembling to preserve the delicate texture and flavor.

Reheating

While the cake is best served chilled or at room temperature, if you prefer a warm slice, gently reheat in the microwave for 10-15 seconds per slice. Avoid over-heating to keep the frosting from melting too much.

FAQs

Can I use regular milk instead of buttermilk in this Butter Pecan Cake Recipe?

Regular milk can be substituted, but to mimic the tangy acidity of buttermilk, add a tablespoon of lemon juice or vinegar to one cup of milk and let it sit for about 5 minutes before using. This helps keep the cake tender and flavorful.

How do I toast pecans for the cake?

To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes, stirring halfway through. Alternatively, you can toast them in a dry skillet over medium heat until fragrant. Let them cool before chopping.

Can I make this cake gluten-free?

Absolutely! Swap out the cake flour for a gluten-free cake flour blend that includes xanthan gum. The texture may vary slightly but the flavor will still be delightful.

Is it okay to use salted butter for this recipe?

For best flavor control, unsalted butter is recommended since it lets you adjust salt precisely. Using salted butter may require reducing additional salt in the recipe to avoid over-seasoning.

How far in advance can I assemble this cake before serving?

This Butter Pecan Cake Recipe can be assembled a day ahead and stored in the refrigerator. Let it sit at room temperature for about 30 minutes before serving to bring out the best flavor and texture.

Final Thoughts

There is something truly heartwarming about this Butter Pecan Cake Recipe—its tender crumb, nutty richness, and dreamy frosting make every forkful a moment to savor. Whether for a special occasion or a simple weekend treat, baking this cake is like sharing a sweet hug with everyone you love. I can’t wait for you to try it and make it a cherished favorite in your kitchen!

Butter Pecan Cake Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Butter Pecan Cake is a decadent, moist layered cake featuring the rich, nutty flavor of browned butter and finely chopped pecans. It combines tender cake layers with a creamy cream cheese and butter frosting, enhanced with brown sugar and vanilla. Perfect for special occasions or a luxurious dessert treat.

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Ingredients

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Cake Ingredients

• 1 cup (226g) unsalted butter
• 3 cups (333g) cake flour
• 1 cup (200g) granulated sugar
• 1 cup (200g) light brown sugar, firmly packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups (354ml) buttermilk, room temperature preferred
• 2 large eggs, room temperature preferred
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (160g) pecan halves, very finely chopped

Frosting Ingredients

• 1 ½ cups (340g) unsalted butter, softened
• 6 oz cream cheese, softened
• ⅓ cup (66g) light brown sugar, firmly packed
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 4 ½ cups (562g) powdered sugar
• 1 Tablespoon heavy cream
• ⅓ cup (35g) pecan halves, very finely chopped, optional

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Instructions

1. Brown the Butter: Melt the 1 cup unsalted butter over medium-low heat. Increase the heat slightly and cook, stirring occasionally, until golden brown specks form and the butter develops a rich nutty aroma. Remove from heat and allow it to cool completely before using.
2. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
4. Combine Browned Butter with Dry Ingredients: Pour the cooled browned butter into the dry ingredient mixture and mix until fully incorporated and the batter is crumbly.
5. Add Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry/butter mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the finely chopped pecans evenly.
6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in the pans for 10 minutes before transferring to wire racks to cool fully.
7. Make the Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Add the light brown sugar, vanilla extract, and salt, continuing to beat until combined. Gradually add the powdered sugar in batches, alternating with the heavy cream, beating until the frosting is fluffy and spreadable.
8. Assemble the Cake: Once the cake layers are completely cooled, level the tops if needed for even stacking. Place one cake layer on a serving plate, spread a layer of frosting, then repeat with remaining layers. Frost the top and sides of the cake evenly. Decorate with additional chopped pecans and optional piped frosting swirls for a polished finish.

Notes

• Be sure the browned butter is fully cooled before mixing it with other ingredients to prevent curdling.
• Room temperature eggs and buttermilk help create a smooth batter and better rise.
• For easier cake layering, use a serrated knife or cake leveler to even the tops.
• Store the cake refrigerated due to the cream cheese frosting; bring to room temperature before serving.
• Finely chopped pecans in the cake and frosting add a lovely crunch but can be adjusted or omitted for nut allergies.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American