Butter Pecan Cake

Introduction

A Butter Pecan Cake delivers nostalgic flavor and elegant presentation, making it a perennial favorite at family gatherings, holiday tables, and celebrations. It’s an irresistible combination of nutty, toasted pecans, rich buttery crumb, and a silky frosting that charms all generations. Unlike standard cakes, this Southern-inspired treat packs a delightful crunch and a buttery aroma that fills the kitchen, making it the perfect crowd-pleaser.

Why This Butter Pecan Cake Is a Must-Try

What sets this cake apart is its harmonious blend of textures: moist, tender cake layers studded with pecans, complemented by a creamy, buttery frosting. Toasting the pecans amplifies their flavor, while the cake batter is enhanced with browned butter, creating a luxurious depth. This cake’s balance of sugar, pecan nuttiness, and rich frosting ensures every bite is sensational.

The Secret to Flavorful Cake: Toasted Pecans & Browned Butter

To truly elevate your Butter Pecan Cake, start with properly toasted pecans. This step draws out their oils and deepens their flavor, so don’t skip it. Achieve even, golden browning by toasting them in a SENSARTE Nonstick Frying Pan Skillet—ensuring the pecans don’t burn or stick.

For even greater flavor, brown the butter first. Place your butter in the pan over medium heat, and swirl until it becomes fragrant and begins to develop a nutty brown color. This infuses the cake with an unmatched, caramelized butteriness.

Baking and Assembling the Cake

For perfect, evenly baked cake layers every time, line your cake pans with Reynolds Kitchens Brown Parchment Paper Roll. This prevents sticking, allows for easy release, and protects that gorgeous golden crumb.

Once baked, allow your cakes to cool before layering with luscious frosting. An offset spatula is handy for smooth application, but you can improvise with a butter knife if needed.

Serving Suggestions for Celebrations

For a festive touch, garnish your Butter Pecan Cake with extra toasted pecans or a drizzle of caramel sauce. Present slices on your favorite cake stand, or pack individual servings in Rubbermaid Brilliance Food Storage Containers for picnics or potlucks—ensuring your masterpiece remains fresh and presentable.

Pair with hot coffee, black tea, or a refreshing cold beverage in a Stanley Quencher ProTour Flip Straw Tumbler for a well-rounded dessert experience.

Nutritional Information and Serving Size

This cake yields approximately 12 generous slices. Each piece delivers about 400–500 calories, depending on frosting and garnishes used. With its indulgent butter and pecan profile, Butter Pecan Cake is a delightful treat best savored on special occasions.

Butter Pecan Cake (Recap)

Butter Pecan Cake blends the comforting flavors of toasted pecans and rich butter, all wrapped in a soft, moist cake crumb. Its crowd-pleasing nature and sophisticated flavor make it the centerpiece dessert your guests will remember.

Ingredients

For the Cake:
– 2 cups chopped pecans
– 1 cup unsalted butter, divided (reserve half for browning)
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups granulated sugar
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 cup buttermilk

For the Frosting:
– 1/2 cup unsalted butter, softened
– 4 oz cream cheese, softened
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
– 2–3 tablespoons milk or cream

For Garnish (optional):
– Extra toasted pecans
– Caramel sauce

Instructions

1. Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with Reynolds Kitchens Brown Parchment Paper Roll for a flawless release.
2. In a SENSARTE Nonstick Frying Pan Skillet, toast 2 cups chopped pecans over medium heat, stirring often until golden and fragrant (about 4–5 minutes). Set aside to cool.
3. Brown 1/2 cup of the unsalted butter in the same pan: melt over medium heat, swirling until it develops a nutty aroma and deep golden hue. Remove from heat and cool to room temperature.
4. In a bowl, whisk flour, baking powder, baking soda, and salt. In a large mixing bowl, cream remaining 1/2 cup butter with sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Blend in cooled browned butter.
5. Add flour mixture in three parts, alternating with buttermilk, mixing just until combined. Fold in toasted pecans.
6. Divide batter evenly between prepared pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat butter and cream cheese together until smooth. Gradually add powdered sugar, beating well. Mix in vanilla and enough milk to reach desired consistency.
9. Frost one cake layer, top with second layer, and cover the cake with remaining frosting. Garnish with extra pecans and a drizzle of caramel sauce, if desired.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour (plus cooling time)