Here’s a rich and delicious Butter Pecan Cake recipe 🍰 — moist, buttery, and loaded with toasted pecans.
🌰 Butter Pecan Cake
Ingredients (9-inch cake, serves 8)
For the cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 cup chopped pecans, toasted
For the frosting
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- ¼ cup chopped toasted pecans for garnish
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- Toast pecans
- In a dry skillet over medium heat, toast pecans 5–7 minutes until fragrant. Set aside.
- Make the cake batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour.
- Fold in toasted pecans.
- Bake
- Pour batter into prepared pan.
- Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in pan, then remove to wire rack to cool completely.
- Make the frosting
- Beat butter until creamy.
- Gradually add powdered sugar, milk, and vanilla. Beat until smooth and spreadable.
- Assemble
- Frost cooled cake and sprinkle chopped toasted pecans on top.
💡 Tips
- Even pecans: Toasting nuts enhances flavor and crunch.
- Moist cake: Don’t overmix the batter; fold in dry ingredients gently.
- Layered cake: Double the recipe for two layers and add frosting in between.
- Storage: Keep covered at room temperature for 2 days or in the fridge for up to 5 days.
🌟 Variations
- Caramel Butter Pecan Cake: Drizzle caramel sauce over frosting and sprinkle pecans.
- Butter Pecan Cupcakes: Use this batter to make individual cupcakes.
- Chocolate Butter Pecan Cake: Add ¼ cup cocoa powder to the dry ingredients.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
I can also give you a restaurant-style butter pecan cake recipe that’s extra moist, buttery, and has that signature toasted pecan flavor in every bite.
Do you want me to do that?
