Ooooh yes — a Butter Pecan Cake is rich, nutty, and totally indulgent
Here’s a from-scratch recipe that’s buttery, moist, and packed with toasted pecans:
Butter Pecan Cake
Ingredients:
For the Pecans:
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1½ cups chopped pecans
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2 tbsp butter
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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2¾ cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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1 cup whole milk
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1 tsp vanilla extract
For the Frosting (Butter Pecan Frosting):
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1 cup (2 sticks) unsalted butter, softened
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4 cups powdered sugar
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2–4 tbsp heavy cream or milk
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1 tsp vanilla extract
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Pinch of salt
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Remaining toasted pecans (for topping)
Directions:
1. Toast the Pecans:
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In a skillet, melt 2 tbsp butter over medium heat.
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Add chopped pecans and toast for about 5–7 minutes, stirring often, until fragrant.
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Set aside to cool.
2. Make the Cake Batter:
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Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch).
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Cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each.
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In a separate bowl, whisk flour, baking powder, and salt.
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Add dry ingredients to butter mixture in 3 parts, alternating with milk. Start and end with flour.
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Stir in vanilla and 1 cup of the toasted pecans.
3. Bake:
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Divide batter evenly among the pans.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool completely before frosting.
4. Make the Frosting:
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Beat butter until creamy.
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Add powdered sugar gradually, then mix in vanilla, a pinch of salt, and cream to desired consistency.
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Frost the cooled cake and top with the remaining toasted pecans.
Want a Bundt cake version or a shortcut using cake mix?