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Delicious Butter Pecan Cake with nuts and creamy frosting

Butter Pecan Cake

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A moist and buttery cake infused with the rich, nutty flavor of pecans, topped with creamy frosting, perfect for any celebratory occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Melt for perfect texture.
  • 3 cups cake flour For a light and tender crumb.
  • 1 cup granulated sugar Sweetens the cake.
  • 1 cup light brown sugar Adds depth of flavor.
  • 1 teaspoon baking powder Helps the cake rise.
  • ½ teaspoon baking soda Creates a light and airy cake.
  • 1 teaspoon salt Balances sweetness.
  • 1 ½ cups buttermilk Adds moisture and tanginess.
  • 2 large eggs Binds together ingredients.
  • 1 ½ teaspoons vanilla extract Adds warm, sweet notes.
  • 1 ½ cups pecan halves Provides a nutty flavor.
Frosting Ingredients
  • 1 ½ cups unsalted butter Ensure it is softened.
  • 6 oz cream cheese Adds richness to frosting.
  • ⅓ cup light brown sugar Enhances sweetness.
  • 1 ½ teaspoons vanilla extract Enhances flavor.
  • ¼ teaspoon salt Balances sweetness.
  • 4 ½ cups powdered sugar For the right frosting consistency.
  • 1 Tablespoon heavy cream Helps achieve smooth texture.
  • ⅓ cup pecan halves Optional for decoration.

Method
 

Preparation
  1. Melt the unsalted butter over medium-low heat until golden brown specks form.
  2. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
  3. In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
  4. Pour the browned butter into the dry ingredient mixture and mix until fully combined.
  5. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract, then add to the dry mixture and stir until just combined.
  6. Fold in the finely chopped pecans with a spatula.
  7. Divide the batter evenly among the prepared baking pans.
  8. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for a few minutes before transferring to wire racks to cool completely.
Frosting
  1. Beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth.
  2. Gradually add the powdered sugar and heavy cream, mixing until fluffy.
Assembly
  1. Once the cakes are cooled, level the tops if necessary.
  2. Stack the cakes and spread frosting between each layer, covering the entire cake with remaining frosting.
  3. Optionally, decorate the top with additional finely chopped pecans.

Nutrition

Serving: 1gCalories: 550kcal

Notes

Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week. Un-frosted cake layers can be frozen for up to 3 months.

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