Butter Pecan Cake

This butter pecan cake features decadent layers, a rich buttercream frosting and a thick layer of crunchy toasted pecans. It is bursting with irresistible flavor and made with simple ingredients, allowing the flaky, moist pecans and warmth of vanilla extract to shine through. Topped with a homemade vanilla buttercream frosting, this particular butter pecan cake recipe is one you’ll be coming back to when you’re craving a cake that’s sweet, crunchy and easy to put together.

Ingredients for Butter Pecan Cake

• Pecans: Chop whole pecans or purchase them pre chopped for one less step.
• Wet ingredients: You’ll be using butter, large eggs, vanilla extract and 2% milk for the cake batter.
• Dry ingredients: You’ll need sugar, all-purpose flour, baking powder and salt for the dry ingredients.
• Frosting: To make the thick buttercream frosting, you’ll need additional butter, confectioners’ sugar, a can of evaporated milk and additional vanilla extract.

Directions

Step 1: Toast the pecans

Preheat oven to 350°F. Place pecans and 1/4 butter in a baking pan. Bake for 10 to 15 minutes or until toasted, stirring frequently. Set these aside.

Step 2: Cream sugar and butter

In a large bowl or stand mixer, cream together sugar and the remaining butter until light and fluffy, for five to seven minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

Step 3: Mix dry ingredients, add pecans

Combine the flour, baking powder and salt and add this to the creamed mixture. Alternate with the milk and beat well after each addition. Stir in 1-1/3 cups of toasted pecans.

Step 4: Bake

Pour batter into three greased and floured 9-inch round baking pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes and remove to wire racks to cool completely.

Step 5: Frost

While the layers are cooling, cream the butter and confectioners’ sugar in a large bowl. Add milk and vanilla and beat until smooth. Stir in remaining toasted pecans. Spread the frosting between layers, over the top and down the sides of the cake.

Recipe Variations

• Top with additional pecans: This recipe calls for toasted pecans mixed in with the cake batter as well as the frosting. For an extra crunchy topping, consider finely chopping additional pecans and sprinkling these over just the top of the cake.
• Swap the maple: Butter pecan cake is superb with maple. Swap out the vanilla extract for pure maple syrup for a distinctly maple flavoring.
• Spike the frosting: For an adults-only party add bourbon to the frosting. Just a few teaspoons of it (add additional sugar if you need to) will give it a deep, boozy flavor that compliments the sweetness of butter pecan cake.

How to Store Butter Pecan Cake

While you can keep it on the counter for a few days, it really does taste best when kept in an airtight container in the refrigerator. It’ll last for seven full days this way.

Can you make butter pecan cake ahead of time?

This layer cake is relatively easy to make ahead of time, but we recommend doing so in seperate parts. First, keep the layers separately wrapped in aluminum foil. Next, keep the frosting in an airtight container, also in the fridge. To assemble the cake, take the frosting out first and allow it to come to room temperature. Remove the cake layers and then spread with frosting.

Butter Pecan Cake Tips

What goes well with butter pecan cake?

This traditional southern cake goes so well with both vanilla and maple. Serving this decadent cake with a scoop of simple homemade ice cream (this custard ice cream is a total treat!) makes for a delightful pairing. Drizzle both the cake and ice cream with a thread of pure maple syrup for extra decadence.

If you want to serve this as part of a southern-inspired meal, peruse these iconic southern recipes or consider making a hearty southern seafood gumbo.

How do I frost a cake without it crumbling?

It can be tricky to keep a cake from crumbling. We recommend frosting a cake when it’s cool but the frosting itself is room temperature and easily spreadable. Additionally, if you frost the top of the cake first you can push the icing across the cake without pulling up too many crumbs. Using a metal frosting spatula as opposed to a rubber one is especially helpful, too.

Why is my cake dry and crumbly?

A dry cake is often a sign of over-baking or an oven that’s just too hot. Try lowering the temperature slightly and be sure to remove your cake as soon as it’s done.