Butter Pecan Cake is a delightfully moist cake that’s filled and topped with rich, buttery pecans. It’s not heavy or overly sweet either. I think it’s a perfect cake for any occasion, and if you’re not a fan of pecans, feel free to omit them. It will still be undeniably delicious!

If you’re looking for a light & moist dessert that’s not overly sweet, you’ve come to the right place. When you make a tender butter cake and pair it with crunchy, toasted pecans, you get the perfect cake. The addition of a creamy frosting just sends it over the top. I’ve really been in the mood for something warm and comforting, and this dreamy cake is perfect for any gathering. Not a fan of pecans? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed

Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cake pans
Oven
Cooling rack

Ingredients

For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted

Directions

Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Stir in the vanilla extract and the toasted pecans.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Prepare the Frosting:
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the heavy cream and vanilla extract, beating until light and fluffy.
- Stir in the toasted pecans.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Place the second cake layer on top, and frost the top and sides of the cake.
- Garnish with additional toasted pecans if desired.
Serve:
- Slice and serve the Butter Pecan Cake, enjoying its moist and buttery flavor with the crunch of toasted pecans.

Enjoy your Butter Pecan Cake, a rich and delightful treat perfect for any occasion!

Butter Pecan Cake

Butter Pecan Cake is a delightfully moist cake that’s filled and topped with rich, buttery pecans. It’s not heavy or overly sweet either.

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Ingredients Equipment Method Notes

Ingredients

For the Cake:
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans toasted
For the Frosting:
1/2 cup unsalted butter softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup chopped pecans toasted

Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cake pans
Oven
Cooling rack

Method

Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Stir in the vanilla extract and the toasted pecans.
Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Prepare the Frosting:
In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, beating until smooth.
Add the heavy cream and vanilla extract, beating until light and fluffy.
Stir in the toasted pecans.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
Place the second cake layer on top, and frost the top and sides of the cake.
Garnish with additional toasted pecans if desired.