Description
Butter pecan cake brings Southern charm straight to your dessert table with rich, nutty flavors that dance across your palate. Creamy butter and toasted pecans create a delightful combination perfect for family gatherings or sweet afternoon treats.
Ingredients
Scale
Main Ingredients:
- 3 cups cake flour
- 1 ½ cups pecan halves, very finely chopped
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1 cup granulated sugar
Supporting Ingredients for Cake:
- 2 large eggs
- 1 ½ cups buttermilk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Frosting Ingredients:
- 1 ½ cups unsalted butter
- 4 ½ cups powdered sugar
- 6 oz cream cheese
- ⅓ cup light brown sugar
- ⅓ cup pecan halves, very finely chopped
- 1 ½ teaspoons vanilla extract
- 1 Tablespoon heavy cream
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter, then dust with flour, tapping out any excess.
- Whisk 3 cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a medium bowl until completely combined.
- Beat 1 cup unsalted butter and both sugars in a stand mixer for 3-4 minutes until light and fluffy.
- Add 2 large eggs one at a time, mixing thoroughly after each addition. Pour in 1 ½ teaspoons vanilla extract and mix until incorporated.
- Gradually add the flour mixture to the butter mixture, alternating with 1 ½ cups buttermilk. Mix on low speed until just combined.
- Gently fold 1 ½ cups finely chopped pecans into the batter using a rubber spatula.
- Divide the batter evenly between prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes at 350°F. Test doneness by inserting a toothpick into the center – it should come out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
- Beat 1 ½ cups softened butter and 6 oz cream cheese until smooth and creamy.
- Add ⅓ cup brown sugar, 1 ½ teaspoons vanilla, and ¼ teaspoon salt. Mix thoroughly.
- Gradually add 4 ½ cups powdered sugar and 1 tablespoon heavy cream. Beat until frosting is light and fluffy.
- Spread frosting between cake layers and over entire cake. Optional: Sprinkle ⅓ cup chopped pecans on top for garnish.
Notes
- Toast pecans before adding to batter for deeper, richer flavor and enhanced crunch.
- Allow butter and eggs to reach room temperature for smoother cake batter and more even mixing.
- Check cake doneness with a toothpick inserted in the center, which should come out clean without wet batter.
- For a gluten-free version, swap all-purpose flour with a reliable gluten-free flour blend and add xanthan gum for better texture.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 621
- Sugar: 61 g
- Sodium: 238 mg
- Fat: 46 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg