Butter pecan cake

Here’s a rich and nutty Butter Pecan Cake recipe—soft buttery cake with toasted pecans and a caramelized buttery flavor. 🌰🍰

For the Cake:

For the Frosting (Optional Butter Pecan Frosting):

Preheat oven
- Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch pan (or 8-inch round).
Toast pecans
- Spread pecans on a baking sheet and toast in oven for 5–7 minutes, stirring once, until fragrant. Set aside.
Make the cake batter
- Cream butter and brown sugar until light and fluffy (~3–4 minutes).
- Beat in eggs, one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Fold in toasted pecans.
Bake
- Pour batter into prepared pan. Smooth top.
- Bake 35–40 minutes (25–30 min for round pan) or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Optional Frosting
- Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla until smooth and spreadable.
- Spread over cooled cake and sprinkle with additional chopped pecans.

Butter flavor: Use high-quality butter for the best taste.
Texture: Don’t overmix batter; keep it light and fluffy.
Extra nutty: Fold in some finely chopped pecans into the frosting as well.
Storage: Keeps well in an airtight container at room temperature for 2–3 days or in the fridge up to a week.

I can also give you a quick, single-layer butter pecan sheet cake version that’s faster and perfect for weeknight baking.

Do you want me to do that?

Butter Pecan Cake