Butter Pecan Cake (Printable)

A rich, moist cake featuring buttery toasted pecans in every bite, topped with a velvety buttercream for a decadent dessert perfect for any celebration.

# What You'll 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
12 - Toasted pecans, cooled

→ Butter Pecan Frosting

13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1/4 cup heavy cream, plus more as needed
16 - 1 teaspoon vanilla extract
17 - 1/2 cup toasted pecans, finely chopped

# How-To Steps:

01 - Preheat 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.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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 dry ingredients to 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 tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - 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.
09 - Place one 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 Suggestions:

01 -
  • The toasted pecans create these incredible caramelized pockets throughout the cake that make every bite interesting
  • Buttermilk keeps the crumb incredibly tender while still being sturdy enough for layering
  • The frosting has tiny pecan pieces that add this gentle crunch against all that creamy sweetness
02 -
  • Room temperature ingredients are not just a suggestion here, cold butter or buttermilk will give you a dense, lumpy cake every time
  • Do not overmix the batter once you add the flour, or your cake will be tough instead of tender
  • Let the cakes cool completely before frosting, or the frosting will melt and slide right off
03 -
  • Spread the pecans in a single layer while toasting so they brown evenly instead of steaming
  • Measure your flour by spooning it into the measuring cup and leveling off, rather than scooping directly

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