Butter Pecan Cake Recipe

Today I’m bringing you a truly luscious, show-stopping cake that’s perfect for everything from a Sunday dinner to a major holiday celebration. This Butter Pecan Cake is a game-changer, blending a rich, buttery cake base with the warm, nutty crunch of toasted pecans and wrapping it all up in the ultimate creamy, tangy cream cheese frosting. It’s the kind of dessert that feels like a hug in cake form—pure Southern charm with an absolutely irresistible texture. Trust me, the combination of the melt-in-your-mouth cake and the subtly sweet, crunchy pecans is unreal. Get ready to bake your new favorite dessert!

Why You’ll Love This Recipe

• Ultimate Comfort: This isn’t just cake; it’s a nostalgic, rich, and comforting classic that tastes like it came straight from Grandma’s kitchen.
• Layer of Flavor: The deep caramel-butter flavor of the cake, paired with the toasted pecans and tangy cream cheese frosting, offers a perfect balance of sweet, salty, and nutty.
• Texture Heaven: We’re talking melt-in-your-mouth moist cake with a delightful crunch from those toasted pecans—pure sensory bliss!
• Showstopper Dessert: It’s impressive enough for any special occasion but easy enough to whip up just because you deserve something delicious.

Ingredients

All you need for this gorgeous Butter Pecan Cake is about an hour and a half, including cooling time! It’s so worth the wait. But first, let’s gather up these essential ingredients (and don’t worry, the full measurements are waiting for you in the recipe card below):

For the Cake

• Unsalted Butter: Make sure it’s softened—this is the foundation of our buttery richness, crucial for getting that light and fluffy ‘creamed’ texture with the sugar.
• Granulated Sugar: Provides essential sweetness and helps create air pockets during the creaming process for a tender cake crumb.
• Large Eggs: Our binders! Ensure they are at room temperature, which helps them emulsify better with the butter and sugar, resulting in a smoother batter.
• Vanilla Extract: Don’t skimp on the vanilla; it deepens the overall flavor and gives the cake that classic, warm aroma.
• All-Purpose Flour: The structure of the cake. Always measure this using the “spoon and level” method to avoid a dense cake.
• Baking Powder: Our leavening agent! This is what gives the cake its beautiful, light lift.
• Salt: A necessary flavor enhancer. It balances the sweetness and makes the butter and nut flavors truly pop.
• Whole Milk: Adds necessary moisture and fat for a truly tender, soft cake crumb.
• Chopped Pecans: These must be toasted! Toasting is a non-negotiable step that intensifies their nutty flavor and gives the cake its signature crunch.

For the Frosting

• Unsalted Butter & Cream Cheese: Both must be fully softened to room temperature! This is the only way to guarantee a lump-free, perfectly smooth, and creamy frosting. The cream cheese adds that essential tangy balance to the sweetness.
• Powdered Sugar: The sweetener for the frosting. Sifting it first is my secret pro tip to ensure an ultra-smooth, cloud-like finish.
• Vanilla Extract: Pairs perfectly with the cream cheese and butter for a rich, aromatic finish.
• Finely Chopped Pecans: We use these both in the frosting and sprinkled on top for maximum nutty flavor and elegant decoration.

A Note on Measurements: You can find the full ingredient list with precise measurements in the complete Recipe Card immediately following this article!

How to Make the Butter Pecan Cake

This cake comes together easily, but a few key steps are crucial for that perfect bakery-style result. Get ready to bake!

Step 1: Prep and Toast the Nuts

Preheat your oven to the required temperature and prep your two cake pans—grease and flour them well! While the oven heats, toast your chopped pecans in a dry skillet over medium heat for about 3-4 minutes, stirring constantly until they are fragrant. Let them cool completely before adding them to the batter.

Step 2: Cream the Fats and Sugars

In a large bowl, use an electric mixer to cream together your softened butter and granulated sugar until the mixture is truly light and fluffy. This should take about 3 minutes. Next, beat in the room-temperature eggs, one at a time, followed by the vanilla extract. Scrape down the bowl!

Step 3: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Now, gradually add the dry mixture to the butter mixture, alternating with the whole milk. Remember the golden rule: begin and end with the flour mixture. Mix only until everything is just combined—don’t overmix!

Step 4: Finish the Batter and Bake

Gently fold in your cooled, toasted chopped pecans. Divide the batter evenly between the two prepared pans, smooth the tops, and bake for 30–35 minutes. When a toothpick inserted into the center comes out clean, it’s done! Let the cakes cool on a wire rack completely before attempting to frost them.

Step 5: Whip Up the Cream Cheese Frosting

While the cakes are cooling, make the frosting! Beat the softened butter and cream cheese together until they are creamy and smooth. Gradually add the powdered sugar and beat until the frosting is wonderfully fluffy. Stir in the vanilla extract.

Step 6: Assemble and Garnish

Once the cakes are fully cool (I mean it!), spread a generous layer of frosting between the two layers, then cover the top and sides of the cake. Sprinkle the remaining toasted pecans over the top for a beautiful, crunchy garnish. Slice and enjoy!

Pro Tips for Making the Recipe

• Room Temperature is KEY: I can’t stress this enough! Make sure your butter, eggs, and cream cheese are at room temperature. It ensures they emulsify properly, giving you the best texture in both the cake and the frosting.
• Don’t Skip the Toasting: Toasted pecans have a deeper, richer, and more intense flavor than raw ones. Don’t skip the step—it takes a few minutes but truly makes all the difference!
• The Power of the Spatula: When adding the pecans to the batter, switch from your electric mixer to a rubber spatula and gently fold them in. This prevents you from overmixing the batter, which can lead to a tough, dry cake.
• Check Your Oven Temperature: Ovens can be sneaky! Use an inexpensive oven thermometer to make sure your oven is actually heating to 350∘F for a perfectly baked cake.

How to Serve

This cake is already a star on its own, but here are a few fun ways to serve it to really elevate the dessert experience!

• A La Mode: A small slice of this warm cake (just barely heated in the microwave) is incredible paired with a scoop of high-quality vanilla bean ice cream.
• Coffee Pairing: Serve alongside a fresh cup of coffee or an espresso drink. The bitterness cuts through the sweetness beautifully.
• Holiday Platter: Garnish the plate with a drizzle of salted caramel sauce or a few fresh raspberries for a pop of color and tartness.

Make Ahead and Storage

Want to bake ahead of time? Smart! This cake is perfect for making in stages.

Storing Leftovers

Store any leftover slices or the full cake in an airtight container. Because of the cream cheese frosting, it should be kept in the refrigerator for up to 4-5 days. Let it come to room temperature for about 20 minutes before serving for the best texture!

Freezing

You can freeze the unfrosted cake layers. Wrap each cooled layer tightly in plastic wrap, then wrap in a layer of aluminum foil. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator before unwrapping and frosting.

Reheating

This is best served at room temperature or slightly chilled, but if you have a slice and want to warm it up, a 15-20 second zap in the microwave will bring out that delicious butter-pecan aroma perfectly.

FAQs

1. How do I know when the pecans are properly toasted?You’ll know they are done when they release a lovely, warm, nutty fragrance—this usually happens right around the 3-4 minute mark. They should also look slightly darker and golden brown. Be careful not to burn them, as they can go from toasted to burnt very quickly! As soon as they smell ready, remove them from the heat immediately.
2. Can I use margarine or a butter substitute in this recipe?For the best flavor and texture in a classic cake like this, I highly recommend sticking with real unsalted butter. It provides the necessary fat and flavor that are essential to the cake’s signature richness. Substitutes may result in a different crumb texture and a less intense buttery taste.
3. My cake came out dry. What did I do wrong?The most common culprits for a dry cake are overmixing the batter or overbaking. When mixing the flour in, stop as soon as it’s combined—overmixing develops the gluten and makes the cake tough. Also, start checking for doneness a few minutes before the recipe says and pull the cake out as soon as that toothpick comes clean.
4. Can I make this a sheet cake instead of a layer cake?Absolutely! You can easily convert this recipe to a sheet cake. Pour the batter into a greased and floured 9×13-inch baking pan. The baking time will be about the same, potentially slightly less (around 28-32 minutes), so check for doneness early. Once cooled, frost the top and sprinkle with pecans!