Butter Pecan Cake Recipe

Butter Pecan Cake is a delightful dessert that combines the nutty richness of pecans with a buttery, tender cake base, all topped with creamy frosting. It’s perfect for celebrations, tea time, or simply indulging your sweet tooth with a slice of homemade goodness.

Why You’ll Love This Butter Pecan Cake?

If you’re a fan of pecans, butter, and everything sweet, this Butter Pecan Cake will quickly become your new favorite dessert. It’s a showstopper that balances flavors beautifully—rich and nutty pecans paired with the sweet, moist cake and the luscious cream cheese frosting.

Each bite is a harmony of textures: soft cake, crunchy pecans, and velvety frosting. This recipe is easy to follow and ensures a bakery-worthy outcome every time. Whether it’s for a special occasion or to treat yourself, this Butter Pecan Cake is bound to impress.

I’ll guide you step-by-step, from preparing the ingredients to decorating your masterpiece, so you’ll feel like a pro baker in no time.

Butter Pecan Cake Ingredients

For the Cake:

Unsalted butter: 1 cup (226 g), browned to elevate the flavor.
Cake flour: 3 cups (333 g) for a tender crumb.
Granulated sugar: 1 cup (200 g), adds sweetness.
Light brown sugar: 1 cup (200 g), for a hint of caramel-like richness.
Baking powder: 1 teaspoon, for a light rise.
Baking soda: ½ teaspoon, to ensure the perfect texture.
Salt: 1 teaspoon, balances the sweetness.
Buttermilk: 1 ½ cups (354 ml), brings a tangy moisture.
Eggs: 2 large, room temperature preferred for even blending.
Vanilla extract: 1 ½ teaspoons, enhances the flavors.
Pecan halves: 1 ½ cups (160 g), very finely chopped for even distribution.

For the Frosting:

Unsalted butter: 1 ½ cups (340 g), softened for creamy frosting.
Cream cheese: 6 oz, softened, for a tangy balance.
Light brown sugar: ⅓ cup (66 g), adds depth of flavor.
Vanilla extract: 1 ½ teaspoons, for a smooth finish.
Salt: ¼ teaspoon, a pinch for balance.
Powdered sugar: 4 ½ cups (562 g), for the perfect consistency.
Heavy cream: 1 tablespoon, to make the frosting silky.
Optional garnish: ⅓ cup (35 g) pecan halves, finely chopped for decoration.

Recommended Tools

Round cake pans: 3 8-inch pans for even layers.
Mixing bowls: Multiple sizes for wet and dry ingredients.
Electric mixer: To achieve smooth batter and frosting consistency.

How to Make Butter Pecan Cake Batter

Step 1: Brown the Butter

Browning butter is the key to unlocking a deep, nutty flavor that makes this cake irresistible.

Place the unsalted butter in a medium-sized pan over medium-low heat.
Melt the butter, then increase the heat slightly to medium. Stir continuously as the butter begins to foam and sizzle.
Keep stirring until you notice golden brown specks forming at the bottom of the pan and the butter emits a rich, nutty aroma.
Remove from heat and pour into a heatproof bowl to cool completely. The butter should be liquid but not warm to the touch.

Step 2: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans generously with baking spray, then line the bottoms with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the dry ingredients: cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

Step 3: Combine Wet and Dry Ingredients

Add the cooled browned butter to the dry ingredients and mix with an electric mixer on low speed until the mixture is well combined and crumbly.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the dry ingredients while mixing on low speed. Pause occasionally to scrape down the sides of the bowl, ensuring everything is evenly incorporated.

Step 4: Add Pecans

Fold in the finely chopped pecans using a spatula or wooden spoon. This ensures the pecans are evenly distributed throughout the batter, adding texture and flavor to every bite.

Step 5: Bake the Cakes

Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula for even baking.
Place the pans on the center rack of your preheated oven and bake for about 30 minutes. Check for doneness by inserting a toothpick into the center of the cakes—it should come out clean or with a few moist crumbs.
Let the cakes cool in their pans for 15 minutes before running a knife around the edges to loosen them. Carefully invert the cakes onto a wire rack to cool completely before frosting.

How to Make Brown Sugar Frosting

Step 1: Cream the Butter and Cream Cheese

In a large mixing bowl, combine the softened unsalted butter, cream cheese, light brown sugar, vanilla extract, and salt.
Use an electric mixer to beat the ingredients on medium speed until the mixture is smooth, creamy, and well blended. The brown sugar adds a subtle caramel-like depth to the frosting.

Step 2: Incorporate Powdered Sugar

With the mixer on low speed, gradually add the powdered sugar. Pause occasionally to scrape down the sides of the bowl to ensure everything is evenly combined.
Once all the powdered sugar is added, increase the mixer speed to high and beat the frosting for about 30 seconds to make it fluffy and silky.

Step 3: Add Heavy Cream

Add the heavy cream to the frosting and beat on high speed for another 30 seconds. This step makes the frosting smooth and spreadable, perfect for decorating your cake.

Optional: Prepare Garnish

If you’d like to add a nutty touch, finely chop an additional ⅓ cup of pecans to sprinkle over the frosted cake.

How to Decorate and Serve Butter Pecan Cake

Step 1: Level the Cake Layers

Once the cakes have cooled completely, use a serrated knife to level the tops if needed. This ensures that the layers stack evenly and create a professional-looking cake.

Step 2: Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top using an offset spatula.
Add the second cake layer on top and repeat with another layer of frosting. Finally, place the third cake layer on top and spread a generous layer of frosting over the entire cake, including the sides.

Step 3: Decorate the Cake

Smooth the frosting for a clean look or use swirls for a rustic touch.
To elevate the presentation, sprinkle finely chopped pecans on the top, leaving a small border around the edge.
For an extra decorative touch, pipe frosting swirls around the edge using a star tip.

Step 4: Chill and Serve

Chill the cake in the refrigerator for at least 30 minutes before slicing to let the frosting set.
Serve the Butter Pecan Cake at room temperature for the best flavor and texture.

Storage Tips

Room Temperature: Store the cake in an airtight container for up to 2 days.
Refrigerator: Tightly cover and refrigerate for up to a week. Let the cake sit at room temperature for 20–30 minutes before serving.
Freezer: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

Conclusion

The Butter Pecan Cake is more than just a dessert—it’s an experience. From the nutty richness of browned butter to the sweet crunch of pecans, every slice delivers a perfect balance of flavors and textures. Whether you’re celebrating a special occasion or simply indulging in a well-deserved treat, this cake is guaranteed to impress.

Enjoy your decadent Butter Pecan Cake that’s sure to be a crowd-pleaser at any gathering!