Butter Pecan Cake (Printable)
Rich, moist layer cake with buttery toasted pecans throughout and velvety buttercream frosting for decadent indulgence.
# What You Need:
→ Toasted Pecans
01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter
→ Cake
03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature
→ Butter Pecan Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 1/4 cup heavy cream, plus more as needed
15 - 1 teaspoon vanilla extract
16 - 1/2 cup toasted pecans, finely chopped
# How-To:
01 - Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4–5 minutes. Transfer to a plate to cool completely.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
04 - In a large bowl, cream together 1 cup butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry ingredients to the wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for the frosting.
07 - Divide batter evenly among prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
09 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved finely chopped pecans.
10 - Place one cake layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top. Garnish with extra pecan halves if desired.
# Expert Tips:
01 -
- The buttery toasted pecans throughout every bite make this cake absolutely irresistible
- Frosting that stays perfectly creamy while adding incredible texture and flavor
02 -
- Room temperature ingredients are nonnegotiable here or your batter will not come together properly
- Let those toasted pecans cool completely before folding them in or they will melt into the batter and lose their crunch
03 -
- Weigh your flour instead of scooping it to avoid dense cake layers
- Rotate your pans halfway through baking for even rising and browning