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!
![](https://forecipes.com/wp-content/uploads/2024/07/BUTTER-PECAN-CAKE-RECIPE-300x300.webp)
Butter Pecan Cake
Equipment
- 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
Instructions
- 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.
Notes
Slice and serve the Butter Pecan Cake, enjoying its moist and buttery flavor with the crunch of toasted pecans.
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