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Butter Pecan Cake

Decadent Butter Pecan Cake that Melts in Your Mouth

This Butter Pecan Cake is a Southern classic with a rich, nutty flavor and velvety cream cheese frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Cake flour can be used for a lighter texture.
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar
  • 1 cup Unsalted Butter Use 2 tablespoons for toasting pecans.
  • 4 large Eggs Use room temperature for better emulsification.
  • 2 teaspoons Vanilla Extract
  • 1 cup Buttermilk Substitute with milk and vinegar if needed.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt Elevates the flavors.
  • 1/4 cup Maple Syrup Optional; adds sweetness.
  • 1 cup Toasted Pecans Double-toasted for extra flavor.
  • 1/2 cup Reserved Pecan Butter Adds flavor from toasting process.
For the Frosting
  • 8 ounces Cream Cheese Softened.
  • 1/2 cup Unsalted Butter Softened.
  • 3 cups Powdered Sugar
  • 1/4 cup Heavy Cream
For the Topping
  • 1/2 cup Reserved Pecans For topping.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • Baking sheets
  • spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and spread the pecans on a baking sheet. Bake for about 8 minutes, or until fragrant and slightly golden.
  2. In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add half the chopped pecans, a pinch of sea salt, and maple syrup, stirring frequently for about 4-5 minutes.
  3. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together butter, granulated sugar, and light brown sugar until fluffy.
  4. Add eggs, vanilla extract, and reserved pecan butter to the butter mixture, beating until combined.
  5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
  6. Divide the batter evenly between greased cake pans dusted with crushed pecans. Bake for approximately 25 minutes, until a toothpick comes out clean.
  7. For the frosting, beat cream cheese and butter until smooth. Gradually incorporate powdered sugar and heavy cream.
  8. Once the cake layers are cooled, stack and frost with cream cheese frosting and sprinkle reserved toasted pecans on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Store leftovers in an airtight container.

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