Try This Sweet Butter Pecan Cake Recipe for Dreamy Desserts

My grandma’s secret butter pecan cake recipe carries memories of warm Southern kitchens and sweet afternoon gatherings.

Whispers of nostalgia drift through each carefully measured ingredient.

Pecans roasted to golden perfection create a rich, nutty landscape across soft cake layers.

Generations of bakers have cherished this delightful dessert for its comforting simplicity.

Subtle hints of caramel weave through each tender crumb, inviting you to savor every delectable bite.

Baking this cake connects you to a cherished culinary tradition that celebrates home and heart.

Let’s unlock the magic of this irresistible treat together.

Highlights of Decadent Butter Pecan Cake

• Impress guests with a gourmet-style cake that looks professionally made but requires minimal baking skills.
• Enjoy a delightful crunch from toasted pecans throughout the cake, adding depth and richness to every bite.
• Perfect for birthdays, holidays, potlucks, or any special moment that calls for a memorable dessert that feels extra special.

Ingredients for Butter Pecan Cake

• All-Purpose Flour: A fundamental dry ingredient that provides structure for the cake.
• Granulated Sugar: The primary sweetener that contributes to the cake's tender texture.
• Butter: Creates richness and helps develop a smooth, tender cake crumb.
• Eggs: Provide binding and help create a light, airy cake texture.
• Milk: Adds moisture and helps blend the cake batter smoothly.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cake.
• Vanilla Extract: Adds a deep, warm flavor to the cake batter.

• Pecans: A key flavor component that adds nutty crunch and toasted depth to the cake.

• Confectioners Sugar, Butter: Create a smooth, creamy frosting base.
• Evaporated Milk: Provides a rich, smooth consistency to the frosting.
• Vanilla Extract: Adds a complementary flavor to the sweet frosting.

Making the Butter Pecan Cake

Step 1: Roast Nutty Goodness

Warm your oven to 350F.

Spread chopped pecans and butter on a baking sheet.

Pop them in the oven and stir every few minutes.

Roast until pecans turn golden and smell wonderfully toasty.

Set aside to cool.

Step 2: Create Dreamy Cake Base

• Sugar
• Softened butter

Beat until the mixture looks light and fluffy.

Add eggs one by one, mixing thoroughly after each.

Splash in vanilla extract for extra flavor.

Step 3: Blend Dry Magic

• All-purpose flour
• Baking powder
• Salt

Slowly fold dry ingredients into the butter mixture, alternating with milk.

Mix gently but thoroughly.

Fold in most of the roasted pecans, saving some for topping.

Step 4: Bake to Perfection

Prepare three 9-inch round cake pans with butter and flour.

Pour batter evenly into pans.

Slide into the oven and bake for 25-30 minutes.

Check doneness with a toothpick – it should come out clean.

Let cakes rest in pans for 10 minutes, then transfer to cooling racks.

Step 5: Craft Luxurious Frosting

• Butter
• Confectioners sugar
• Evaporated milk
• Vanilla extract

Beat until smooth and creamy.

Fold in remaining roasted pecans.

Once cakes are completely cool, generously frost each layer, stacking them beautifully.

Butter Pecan Cake Baking Tips

• Watch carefully while baking to prevent burning, stirring every 5-7 minutes for even golden color and maximum nutty flavor.
• Ensure ingredients are room temperature and don't overmix batter to maintain light, fluffy cake texture and prevent dense results.
• Wrap cooled cake layers in plastic wrap and refrigerate briefly before frosting to lock in moisture and create easier frosting application.
• Substitute dairy milk with almond or oat milk, and use dairy-free butter alternatives for a lactose-intolerant friendly version of this decadent dessert.
• Experiment with different nuts like walnuts or almonds for unique flavor profiles while maintaining the cake's rich, buttery character.

Keep Your Butter Pecan Cake Fresh

• Store covered cake in an airtight container for up to 5 days. Wrap each layer separately with plastic wrap to maintain moisture and prevent drying out.
• Carefully wrap entire frosted cake in plastic wrap, then aluminum foil. Place in freezer for maximum 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into slices, wrap each separately in plastic wrap, then place in freezer-safe container. Defrost individual portions at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds on medium power. For best texture, let slice sit at room temperature for 15 minutes before serving to restore softness.

What to Serve with Butter Pecan Cake

• Savor Bourbon Whiskey: Rich, smooth bourbon complements the cake's nutty butterscotch notes, enhancing the toasted pecan warmth with its caramel undertones and slight woody complexity.
• Match Caramel Latte: Creamy espresso and sweet caramel syrup beautifully highlight the cake's buttery richness, creating a luxurious dessert experience that balances sweetness and depth.
• Enjoy Vanilla Bean Ice Cream: Smooth, cold vanilla ice cream provides a refreshing contrast to the cake's dense texture, while its creamy sweetness amplifies the pecan's toasted flavor profile.
• Sip Cream Sherry: Amber-colored cream sherry offers a nutty, slightly sweet accompaniment that echoes the cake's pecan essence and cuts through its rich butteriness.

Creative Spins on Butter Pecan Cake

• Gluten-Free Pecan Cake: Replace wheat flour with a gluten-free all-purpose flour blend, ensuring the same texture and flavor for those with gluten sensitivities.
• Vegan Butter Pecan Delight: Substitute butter with coconut oil or vegan butter, use flax eggs instead of regular eggs, and swap dairy milk with almond or oat milk for a plant-based version.
• Low-Sugar Pecan Cake: Use a sugar substitute like stevia or monk fruit sweetener, reducing overall sugar content while maintaining the cake's rich, nutty profile.
• Maple Pecan Variation: Incorporate maple syrup into the batter and frosting, adding a deep, natural sweetness that complements the toasted pecans beautifully.

FAQs

• Why are pecans toasted before adding to the cake batter?

Toasting pecans enhances their natural nutty flavor and creates a deeper, richer taste. It also helps improve their crunchiness and prevents them from becoming soggy in the cake.

• Can I use different types of nuts instead of pecans?

While pecans are traditional for this recipe, you can substitute with walnuts or almonds. However, the flavor profile will change slightly, so keep that in mind when making substitutions.

• How do I know if my cake is properly mixed?

The batter should look smooth and well-incorporated, with no streaks of flour visible. When you lift the beater, the batter should fall in a ribbon-like consistency and hold its shape briefly before disappearing.

• What's the secret to getting a moist butter pecan cake?

The key is not to overmix the batter and to carefully measure ingredients. Adding milk and beating just until combined helps maintain the cake’s moisture and prevents it from becoming tough or dry.

Butter Pecan Cake Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Indulgent Butter Pecan Cake brings Southern charm to dessert tables with rich, nutty layers and creamy frosting. Pecans add delightful crunch while buttery sweetness promises a delectable slice of pure comfort for you.

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Ingredients

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Main Ingredients:

• 4 eggs
• 2 cups sugar
• 3 cups all-purpose flour
• 1 1/4 cups butter, softened
• 22/3 cups chopped pecans
• 1 cup milk

Leavening and Seasoning:

• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

Frosting Ingredients:

• 1 cup butter, softened
• 8 to 8 1/2 cups confectioners sugar
• 1 can (5 ounces) evaporated milk
• 2 teaspoons vanilla extract

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Instructions

1. Carefully toast chopped pecans with butter at 350F for 20-25 minutes, stirring periodically until golden and fragrant. Remove from oven and let cool completely.
2. Using an electric mixer, cream butter and sugar until pale and airy, creating a smooth consistency. Incorporate eggs individually, ensuring thorough blending after each addition. Mix in vanilla extract until well combined.
3. Sift together flour, baking powder, and salt in a separate bowl. Gradually incorporate dry ingredients into butter mixture, alternating with milk. Gently fold in 1-1/3 cups of previously toasted pecans, mixing until evenly distributed.
4. Prepare three 9-inch round cake pans by greasing and dusting with flour. Divide batter evenly among pans, spreading smoothly. Bake at 350F for 25-30 minutes, checking doneness with a toothpick inserted in center. Allow cakes to rest in pans for 10 minutes before transferring to wire cooling racks.
5. Prepare frosting by whipping butter and confectioners sugar until silky and uniform. Introduce evaporated milk and vanilla, beating until achieving a creamy texture. Fold in remaining toasted pecans. Once cake layers are completely cooled, generously frost between layers and cover entire cake.

Notes

• Maximize pecan flavor by carefully toasting them, ensuring they’re golden brown and fragrant without burning, which intensifies their nutty essence.
• Prevent cake from sticking by thoroughly greasing and flouring pans, using parchment paper for extra insurance against potential breakage.
• Create a gluten-free version by substituting all-purpose flour with a high-quality gluten-free blend, maintaining the cake’s tender crumb and rich texture.
• Enhance moisture by brushing each cake layer with a light syrup or liqueur before frosting, adding depth and preventing potential dryness.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 583
• Sugar: 58 g
• Sodium: 165 mg
• Fat: 36 g
• Saturated Fat: 21 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 63 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 107 mg