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Two-layer homemade butter pecan cake with cream cheese frosting and toasted pecans on top.

Butter Pecan Cake

This Butter Pecan Cake is rich, moist, and filled with toasted pecans and buttery flavor — a Southern favorite perfect for holidays, birthdays, or any special occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup chopped pecans toasted
Butter Pecan Frosting
  • 1/2 cup unsalted butter
  • 8 oz cream cheese softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans for garnish

Equipment

  • Mixing bowls
  • Hand or Stand Mixer
  • 9-inch Cake Pans
  • Spatula
  • Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a skillet, toast the chopped pecans over medium heat for 4–5 minutes until fragrant. Set aside to cool.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk. Stir in vanilla and toasted pecans.
  5. Divide the batter evenly between the pans. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool in pans for 10 minutes, then remove and transfer to wire racks to cool completely before frosting.
  7. To make the frosting: Beat together butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Spread evenly over cooled cake layers and sprinkle with toasted pecans.

Notes

For extra flavor, add a drizzle of caramel sauce between cake layers or on top. Store the frosted cake in the refrigerator and let it come to room temperature before serving.