Butter Pecan Cake: A Rich, Nutty Southern Classic Made Easy

Why You’ll Love This Classic Cake

Butter Pecan Cake is like a warm hug in dessert form—rich, golden cake dotted with toasted pecans and layered with buttery sweetness. Whether you’re making it for a birthday, holiday, or Sunday dessert, it’s guaranteed to be a crowd favorite.

The key? Toasted pecans and brown butter flavor baked into every bite.

What Makes This Cake So Special?

• Packed with buttery, toasted pecans
• Made with real butter and buttermilk for tenderness
• Can be layered, frosted, or served simply with powdered sugar
• A Southern-inspired favorite with all-year appeal
• Pairs perfectly with brown sugar or cream cheese frosting

It’s indulgent, nostalgic, and never goes out of style.

Ingredients With Measurements

For the Cake (Serves 10–12):

• 1 cup unsalted butter (2 sticks), room temp
• 1¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1½ cups chopped pecans, toasted
• 2 tablespoons butter (for toasting pecans)

Optional Brown Sugar Frosting:

• ½ cup butter
• 1 cup light brown sugar
• ¼ cup milk
• 2 cups powdered sugar
• ½ teaspoon vanilla extract

How to Make It: Step-by-Step

Step 1: Toast the Pecans

Melt 2 tablespoons of butter in a skillet over medium heat. Add pecans and toast for 5–7 minutes, stirring often, until golden and fragrant. Cool completely.

Step 2: Make the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or one 9×13 pan.

Cream 1 cup butter and sugar until light and fluffy—about 3–4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour.

Fold in toasted pecans.

Step 3: Bake

Divide batter between prepared pans. Bake for 25–30 minutes (round pans) or 35–40 minutes (9×13) until golden and a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.

Step 4: Make the Frosting (Optional)

In a saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes. Add milk and bring to a boil.

Remove from heat and let cool 10 minutes. Beat in powdered sugar and vanilla until smooth. Frost cooled cake.

Step 5: Garnish and Serve

Top with extra toasted pecans or a sprinkle of cinnamon sugar. Slice and serve with coffee, ice cream, or whipped cream.

Serving Suggestions

This cake is delicious:

• With coffee or hot tea
• Topped with whipped cream or vanilla ice cream
• As a layer cake or sheet cake
• Frosted or plain with powdered sugar
• At brunch, birthdays, or Thanksgiving dessert tables

Tips for the Best Butter Pecan Cake

• Toast pecans for richer flavor—don’t skip this step
• Use room temperature butter and eggs
• Don’t overmix the batter—just combine until smooth
• Let cake cool fully before frosting
• Double the frosting for layer cakes or thick coverage

Fun Variations to Try

Make it your own with these spins:

• Butter Pecan Cupcakes: Scoop into muffin tins and bake for 18–20 minutes
• Maple Pecan Cake: Add 2 tablespoons maple syrup to the batter
• Bourbon Kick: Add 1 tablespoon bourbon to the frosting
• Cream Cheese Frosting: Use cream cheese instead of brown sugar glaze
• Chocolate Chip Twist: Fold in ½ cup mini chocolate chips with the pecans

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FAQs

1. Can I use store-bought chopped pecans?

Yes, but toast them first for the best flavor. Even pre-chopped pecans benefit from a quick skillet toast in butter to deepen the nuttiness.

2. Can I make this as a bundt cake?

Absolutely! Grease a bundt pan thoroughly and bake for 50–60 minutes. Let it cool for 20 minutes before turning out onto a plate. Glaze or dust with powdered sugar.

3. What’s the best substitute for buttermilk?

Mix 1 cup of milk with 1 tablespoon lemon juice or vinegar. Let sit for 5–10 minutes to curdle before using. Or use plain Greek yogurt thinned with milk.

4. How do I store Butter Pecan Cake?

Store tightly covered at room temperature for 2 days or in the fridge for up to 5. Let it come to room temp before serving for best texture.

5. Can I freeze this cake?

Yes! Wrap cooled, unfrosted layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and frost as desired.

6. Can I use walnuts instead of pecans?

Sure! Walnuts work well in place of pecans. Toast them the same way for a similar nutty depth. Almonds or hazelnuts also make great alternatives.

7. Is this cake overly sweet?

It’s rich and moderately sweet, especially with the frosting. You can reduce the sugar by ¼ cup in the batter without affecting texture. The pecans also balance the sweetness nicely.

8. Can I make it egg-free?

Yes, substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes). The texture may be slightly denser.

9. Can I make it gluten-free?

Use a good 1:1 gluten-free baking blend. Check your baking powder and other ingredients for hidden gluten. The cake will be slightly more delicate, but still delicious.

10. What frosting pairs best?

Brown sugar glaze, cream cheese frosting, or vanilla buttercream all work beautifully. You can also just dust it with powdered sugar and serve with a dollop of whipped cream.