Butter pecan cake

Here’s a rich, nutty Butter Pecan Cake recipe 🌰🎂

Butter Pecan Cake

Ingredients (for a 9×13-inch cake)

• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

For the Frosting (optional)

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract
• ½ cup chopped pecans

Instructions

1. Preheat oven
   350°F (175°C). Grease and flour a 9×13-inch pan.
2. Cream butter & sugar
   Beat butter and brown sugar until light and fluffy (3–4 minutes).
3. Add eggs & vanilla
   Beat in eggs one at a time, then vanilla.
4. Mix dry ingredients
   In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine
   Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
6. Fold in pecans
   Gently fold in 1 cup toasted pecans.
7. Bake
   Pour batter into prepared pan and bake 35–40 minutes, or until a toothpick comes out clean. Cool completely.

Frosting (optional)

1. In a saucepan, melt butter over medium heat.
2. Stir in brown sugar and milk. Bring to a boil, then simmer 1–2 minutes.
3. Remove from heat, stir in vanilla and pecans. Spread over cooled cake.

Tips

• Toasting pecans enhances their flavor.
• Can use cream cheese frosting for a tangy twist.
• Slice cake carefully for neat pieces—pecans make it slightly crumbly.

I can also give a layered cake version, cupcake version, or simpler glaze-only option.