Butter Pecan Cake (Printable version)

Rich, moist layer cake with buttery toasted pecans throughout and creamy vanilla frosting.

# List of ingredients:

→ Toasted Pecans

01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter

→ Cake

03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature
12 - Toasted pecans, cooled

→ Butter Pecan Frosting

13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1/4 cup heavy cream, plus more as needed
16 - 1 teaspoon vanilla extract
17 - 1/2 cup toasted pecans, finely chopped

# Directions:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
02 - Melt 2 tablespoons butter in a skillet over medium heat. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4–5 minutes. Transfer to a plate to cool completely.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
04 - Beat 1 cup butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients to wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for the frosting.
07 - Divide batter evenly among prepared pans. Smooth tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved finely chopped pecans.
09 - Place one layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top. Garnish with extra pecan halves if desired.

# Expert Advice:

01 -
  • The toasted pecans create this incredible nutty aroma that fills your whole kitchen while baking
  • That buttercream frosting is so good you might catch yourself eating it straight from the bowl
  • The cake stays incredibly moist for days, making it perfect for make-ahead dessert planning
02 -
  • Room temperature ingredients are not optional here, cold eggs or butter will ruin your cakes texture
  • Let the cakes cool completely before frosting or your buttercream will melt right off
  • Do not overmix the batter once you add flour or your cake will be tough and dense
03 -
  • Toast extra pecans while you are at it, they keep in an airtight container and are great for garnishing or snacking
  • Use a kitchen scale to measure your flour for the most consistent results every time

Go back