There’s something truly special about the classic allure of Butter Pecan Cake. Rich, buttery, and full of toasty, caramel-like pecans, this recipe is a heartwarming nod to tradition and comfort. Each bite unfolds layers of delicate crumb and nutty sweetness, topped with your favorite frosting. The harmonious balance of buttery cake and crunchy pecans makes it perfect for family gatherings, celebrations, or—even better—any day you want to treat yourself to a genuinely unforgettable dessert.
Ingredients You’ll Need
Every ingredient in this Butter Pecan Cake serves a key purpose—creating the moist, tender crumb and signature nutty flavor. Simple pantry staples become extraordinary when combined with a touch of care and a whole lot of love.
- Unsalted butter (1 cup, divided): Creates a rich, buttery foundation, with part reserved for toasting the pecans for deeper flavor.
- Chopped pecans (2 cups): Toasted for a warm, fragrant crunch throughout the cake.
- All-purpose flour (2 cups): Gives structure and stability to the cake layers.
- Baking powder (2 teaspoons): Ensures a lovely, airy rise—no dense cake here!
- Salt (1/2 teaspoon): Balances the sweetness and enhances every flavor note.
- Granulated sugar (1 cup): Adds sweetness and helps create a soft crumb.
- Brown sugar, packed (1/2 cup): Offers a hint of caramel goodness and extra moisture.
- Large eggs (4): Bind the ingredients together and add richness.
- Vanilla extract (1 tablespoon): Brings a warm depth, making everything taste homemade.
- Whole milk (1 cup): Keeps the cake delicate and moist with a creamy texture.
- Sour cream (1/2 cup): Adds an irresistible tang that really sets this cake apart.
How to Make Butter Pecan Cake
Step 1: Prepare Your Pans and Oven
Before you get baking, set the tone for success by preheating your oven to 350°F. Generously grease and flour two 9-inch round cake pans—this makes for easy, flawless release later. Trust me, nothing’s sadder than a gorgeous cake stuck to the pan!
Step 2: Toast the Pecans
Melt 1/4 cup of your unsalted butter in a skillet over medium heat. Toss in the chopped pecans and toast them, stirring often, until they’re golden and aromatic (about 4-5 minutes). Let them cool. This step takes the nutty flavor to a whole new level and is a not-so-secret trick to the best Butter Pecan Cake.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining the dry ingredients first ensures even distribution and helps you avoid over-mixing later.
Step 4: Cream Butter and Sugars
In a large bowl, beat the remaining 3/4 cup butter with granulated sugar and brown sugar. Creaming them until light and fluffy incorporates air—essential for that tender, melt-in-your-mouth cake crumb.
Step 5: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. This gradual process builds structure and a rich flavor base for your Butter Pecan Cake.
Step 6: Mix Milk and Sour Cream
In a small bowl, whisk together the milk and sour cream. This duo brings extra moisture and a lovely tang—helping your cake stay soft for days.
Step 7: Combine All Ingredients
Now for some cake magic! Alternate adding the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry. Fold gently—just until incorporated. Overmixing is the enemy of fluffy cake!
Step 8: Add Toasted Pecans
Fold in the cooled, toasted pecans, distributing them evenly throughout the batter. Those bites of buttery, toasty crunch are absolute gold in every slice.
Step 9: Bake
Pour the batter evenly into your prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. The kitchen will smell heavenly!
Step 10: Cool
Let the cakes cool in the pans for about 10 minutes, then carefully turn out onto wire racks. Cool completely before frosting to avoid a melty mess. You’re almost there!
How to Serve Butter Pecan Cake
Garnishes
For an extra flourish, top your Butter Pecan Cake with a handful of chopped toasted pecans, a dusting of powdered sugar, or swirls of creamy frosting. A drizzle of caramel sauce can also make your cake as lovely to look at as it is delicious to eat.
Side Dishes
This cake pairs beautifully with simple sides like vanilla ice cream, a dollop of whipped cream, or even fresh berries for a pop of color and tartness. The sweetness and crunch of the cake balance well with these fresh and creamy sides.
Creative Ways to Present
Serve your Butter Pecan Cake as a show-stopping layer cake, or slice it into squares for a picnic-friendly treat. You can even bake it as cupcakes for individual servings—just shorten the bake time and keep an eye on the oven!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered at room temperature for up to two days, or refrigerate for up to five days. Make sure it’s well wrapped or stored in an airtight container to lock in the moisture and flavor.
Freezing
To enjoy Butter Pecan Cake later, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to three months—just remember to label with the date so you never forget a treat!
Reheating
For a warm, fresh-from-the-oven experience, bring refrigerated or frozen slices to room temperature, then warm gently in the microwave for about 10–15 seconds (or a few minutes in a low oven). The pecans become fragrant again, making each bite just as irresistible as day one.
FAQs
Can I use salted butter instead of unsalted?
You can! Just reduce or omit the added salt in the recipe to keep your Butter Pecan Cake perfectly balanced. Salted butter can add a touch of extra flavor if that’s what you have on hand.
What frosting goes best with Butter Pecan Cake?
Brown butter cream cheese frosting brings a rich, tangy finish that pairs wonderfully, but classic buttercream or even a caramel glaze will also elevate the cake’s flavors beautifully.
Can I make this cake as a sheet cake or as cupcakes?
Absolutely! Simply pour the batter into a 9×13-inch pan for a sheet cake or use cupcake liners for individual cakes. Adjust the baking time as needed; cupcakes generally bake in 18–22 minutes.
How can I keep my cake extra moist?
Be careful not to overbake! Check for doneness at the minimum recommended time. Using whole milk and sour cream, as the recipe calls for, also helps ensure a soft, moist crumb every time.
Can I add more pecans or try a different nut?
Two cups of pecans provide plenty of nutty goodness, but feel free to experiment with extra pecans if you’re a fan of serious crunch. Walnuts or toasted hazelnuts can also be delightful, but the classic Butter Pecan Cake flavor truly shines with pecans.
Final Thoughts
I hope you’re as excited as I am to bring this Butter Pecan Cake into your kitchen. Whether you’re a seasoned baker or just starting your sweet journey, this recipe promises warmth, nostalgia, and unforgettable bites—so gather your ingredients, invite someone you love, and make cake memories today!
Print
Butter Pecan Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of this decadent Butter Pecan Cake. With toasted pecans and a moist crumb, this dessert is perfect for any special occasion or a delightful sweet treat.
Ingredients
Cake:
- 1 cup unsalted butter, divided
- 2 cups chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Toast pecans: Melt 1/4 cup butter in a skillet, toast pecans until fragrant, then set aside to cool.
- Prepare dry ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugars: In a large bowl, cream 3/4 cup butter with granulated and brown sugars until fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
- Combine wet and dry ingredients: Alternate adding dry ingredients and milk mixture to butter mixture, ending with dry ingredients. Fold in pecans.
- Bake: Divide batter between pans and bake for 25–30 minutes. Cool before frosting.
Notes
- This cake pairs well with brown butter cream cheese frosting or classic buttercream.
- Lightly salted pecans can enhance the flavor.
- Avoid overmixing for a lighter crumb.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 29g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
