If you're a fan of rich, buttery flavors and crunchy toasted pecans, then this Butter Pecan Cake is just what you need!
With its soft, moist cake layers packed with nutty goodness, every bite feels like a warm, homemade treat straight from the oven. This Butter Pecan Cake Recipe isn’t just delicious—it’s a showstopper that’s perfect for birthdays, holidays, or any time you want to impress your family and friends.
The best part? You don’t need to be a professional baker to get amazing results! Follow this Butter Pecan Cake Recipe, and you’ll have a dessert that looks and tastes like it came from your favorite bakery. Once you try it, you’ll want to make this Butter Pecan Cake Recipe again and again!
Why You'll Love This Butter Pecan Cake
This isn’t just any ordinary cake—it’s a true Southern classic turned into an irresistible, shows topping dessert! The magic of this Butter Pecan Cake comes from a simple but game-changing step: toasting the pecans in butter before mixing them into the batter.
This process enhances their natural oils and deepens their rich, nutty flavor, making every bite even more delicious. The result? A perfectly balanced Butter Pecan Cake Recipe that’s both sweet and nutty, with a moist, tender crumb that stays fresh for days.
Whether you’re baking for a special occasion or just treating yourself, this Butter Pecan Cake Recipe is sure to impress!
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Ingredients
The Toasted Pecans:
- 2 cups pecans, chopped
- ¼ cup butter
The Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- Toasted pecans (from above)
The Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Toast the Pecans
- Melt butter in a large skillet over medium heat
- Add chopped pecans and cook for 5-7 minutes, stirring frequently
- Watch carefully to prevent burning – they should be golden brown and fragrant
- Remove from heat and let cool completely
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C)
- Grease and flour three 9-inch cake pans
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt
- In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes)
- Add eggs one at a time, beating well after each addition
- Mix in vanilla extract
- Gradually add the dry ingredients alternating with buttermilk, beginning and ending with flour mixture
- Fold in cooled toasted pecans
Bake the Cake
- Divide batter evenly between prepared pans
- Bake for 25-30 minutes or until a toothpick comes out clean
- Cool in pans for 10 minutes
- Remove from pans and cool completely on wire racks
Make the Frosting
- Beat cream cheese and butter until smooth
- Gradually add powdered sugar
- Mix in vanilla extract and salt
- Beat until fluffy and spreadable
Assemble the Cake
- Place first layer on cake stand
- Spread with frosting
- Repeat with remaining layers
- Frost sides and top
- Garnish with additional toasted pecans if desired
- Toast the Pecans : Sauté pecans in butter until golden and fragrant, then cool.
- Make the Batter : Mix dry ingredients, cream butter and sugar, add eggs, vanilla, and buttermilk. Fold in pecans.
- Bake the Cake : Bake at 350°F for 25-30 minutes. Cool before removing from pans.
- Prepare the Frosting : Beat cream cheese, butter, sugar, vanilla, and salt until fluffy.
- Assemble the Cake : Layer and frost the cake, then garnish with toasted pecans.
Equipment For Butter Pecan Cake Recipe
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Large skillet for toasting pecans
- Wire cooling racks
- Offset spatula for frosting
Variations
- Gluten-Free Option: Substitute all-purpose flour with your favorite 1:1 gluten-free flour blend
- Dairy-Free: Use plant-based butter and make buttermilk with almond milk and vinegar
- Flavor Twists:
- Gluten-Free Option: Substitute all-purpose flour with your favorite 1:1 gluten-free flour blend Dairy-Free: Use plant-based butter and make buttermilk with almond milk and vinegar Flavor Twists:
- Add 2 tablespoons of rum to the batter for a butter pecan rum cake
- Include 1 cup of shredded coconut for a butter pecan coconut variation
- Swirl in apple pie filling between layers for an autumn-inspired treat
Storage
- Room Temperature: Keeps fresh for up to 3 days in an airtight container
- Refrigerator: Stays good for up to 1 week
- Freezer: Unfrosted cake layers can be frozen for up to 3 months
Top Tip
- Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature for the best texture
- Don't Rush the Toasting: Properly toasted pecans are crucial for flavor – take your time with this step
- Even Layers: Use a kitchen scale to divide the batter equally between pans
- Cooling Time: Never frost a warm cake – patience is key for perfect assembly
FAQ
What is the secret to super moist cake?
The secret to a super moist butter pecan cake recipe lies in four key techniques: using room temperature ingredients, adding the right amount of fat (butter or oil), incorporating moistening ingredients like buttermilk or sour cream, and not overbaking. For butter pecan cake specifically, using buttermilk and properly creamed butter creates a tender, moist crumb that stays fresh for days.
What flavor goes well with butter pecan?
Butter pecan cake recipe pairs exceptionally well with caramel, vanilla, maple, cinnamon, and cream cheese flavors. The nutty, buttery taste also complements chocolate, bourbon, and coffee. When making a butter pecan cake, these complementary flavors can be incorporated through frosting choices, flavor extracts, or sauce toppings.
What kind of frosting to use on butter pecan cake?
Cream cheese frosting is the best choice for butter pecan cake, as its tangy flavor balances the sweet, nutty cake perfectly. Other excellent options include vanilla buttercream, caramel frosting, or maple buttercream. For the most traditional Southern-style butter pecan cake, cream cheese frosting with additional toasted pecans creates an ideal flavor combination.
What is a Mary Jane cake?
A Mary Jane cake is a vintage Southern dessert featuring a butter cake base flavored with molasses and spices, different from a butter pecan cake. While both are Southern classics, Mary Jane cake uses molasses as its signature ingredient, creating a darker, spicier flavor profile compared to the nutty sweetness of butter pecan cake.
Delicious,and Easy: Your Go-To Butter Pecan Cake Recipe
This Butter Pecan Cake Recipe has been carefully tested to ensure the perfect mix of flavors and textures in every bite. The combination of buttery, toasted pecans, a rich and tender cake, and luscious cream cheese frosting creates layers of flavor that blend beautifully.
Whether you’re a seasoned baker or trying your very first layer cake, this Butter Pecan Cake Recipe includes all the tips and tricks to help you succeed with confidence.
So, are you ready to whip up this delicious Butter Pecan Cake Recipe? Gather your ingredients and get ready to wow your family and friends with this classic Southern treat.
And when you take that first bite, don’t forget to come back and share how your cake turned out in the comments—I’d love to hear all about it!
If you love nutty desserts like this Butter Pecan Cake, you’ll definitely want to try our Pistachio Cookies Recipe. Both treats highlight how toasting nuts before baking enhances flavor and texture. For more indulgent desserts, check out our Decadent Caramel Cheesecake Recipe or Triple Chocolate Mousse Cake for a rich, creamy bite. And if you're celebrating a special occasion, our Heart Shaped Cakes Recipe is perfect for adding a sweet, romantic touch!
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Pairing
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Butter Pecan Cake Recipe
Equipment
- 3 9-inch round cake pans
- Stand mixer or hand mixer
- Large skillet
- Wire cooling racks
- Offset spatula
- Measuring cups and spoons
- Mixing bowls
Ingredients
For the Toasted Pecans
- 2 cups pecans chopped
- ¼ cup butter
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
- Toasted pecans from above
For the Cream Cheese Frosting
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Toast the Pecans
- Melt butter in a large skillet over medium heat.
- Add chopped pecans and cook for 5-7 minutes, stirring frequently, until golden brown and fragrant.
- Remove from heat and let cool completely.
Prepare the Cake Batter
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
- Gradually add dry ingredients, alternating with buttermilk, starting and ending with flour mixture.
- Fold in cooled toasted pecans.
Bake the Cake
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar.
- Mix in vanilla extract and salt.
- Beat until fluffy and spreadable.
Assemble the Cake
- Place one cake layer on a stand.
- Spread with frosting.
- Repeat with remaining layers.
- Frost the top and sides of the cake.
- Garnish with additional toasted pecans if desired.
Notes
- All ingredients should be at room temperature
- Don't overbake - check at 25 minutes
- Let layers cool completely before frosting
- For extra nutty flavor, reserve some toasted pecans for garnish
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