Butter Pecan Cake

If there’s one cake that captures warmth, comfort, and a little touch of Southern charm, it’s the butter pecan cake. We’re talking toasted pecans folded into a tender, buttery cake that’s laced with the rich aroma of browned butter and topped off with a tangy cream cheese frosting. It’s not overly sweet, just rich enough to make every bite feel like a cozy indulgence.

Whether you’re baking for a birthday, Thanksgiving dinner, or just looking to impress guests with a homemade butter pecan cake that tastes like it came straight out of grandma’s kitchen, this one’s for you. Trust me, once the scent of this cake fills your kitchen, your neighbors might just “drop by” unexpectedly.

Want to mix it up? Try using a praline twist like in this poke cake: Patriotic Poke Cake

Let’s dive into everything you need to know to make your best butter pecan cake yet—from ingredients to storage tips and everything in between.

What Makes a Butter Pecan Cake Special?

Here’s the thing about butter pecan cake—it’s not flashy. But what it lacks in frosting roses and food coloring, it more than makes up for in deep, nutty flavor and that nostalgic, old-fashioned vibe we all crave once in a while.

Butter pecan gets its signature taste from a combo of toasted pecans, browned butter, and vanilla. It’s a mellow, warm flavor—nothing too punchy, just rich and satisfying. Think of it like the cake version of butter pecan ice cream (which, fun fact, is where this flavor profile first gained popularity before becoming a dessert table staple).

Now, don’t confuse butter pecan with pecan praline. While praline brings a bolder crunch and caramelized sweetness, butter pecan stays smooth and velvety. The result is a buttery, slightly nutty cake with a melt-in-your-mouth crumb that makes it a standout among nutty cake recipes.

Ingredients

Let’s get into what you’ll need to make this moist butter pecan cake from scratch. You probably already have most of this on hand.

For the Cake:

• 1 cup (2 sticks) unsalted butter
• 2 cups cake flour (or 1¾ cups all-purpose flour + ¼ cup cornstarch)
• 1 cup granulated sugar
• ¾ cup light brown sugar, packed
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk, room temperature
• 3 large eggs
• 1 tbsp vanilla extract
• 1½ cups finely chopped pecans, toasted in butter

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) butter, softened
• ½ cup light brown sugar
• 1 tsp vanilla extract
• Pinch of salt
• 3½ cups powdered sugar
• 2–3 tbsp heavy cream, as needed
• Extra chopped pecans for garnish (optional)

If you love rich and nutty cakes, you might also enjoy this decadent carrot option: Easy Carrot Cake

How to Make Butter Pecan Cake (Step-by-Step)

You ready? We’re going to brown some butter, toast some pecans, and whip up one seriously impressive pecan layer cake.

S1: Brown the Butter
Melt 1 cup of butter in a saucepan over medium heat. It’ll foam up, then settle. Stir frequently and watch carefully—when you see golden brown bits at the bottom and it smells nutty and toasty, it’s ready. Don’t let it burn. Transfer it to a bowl to cool slightly.

2: Toast the Pecans
Toss the chopped pecans with 1 tablespoon of the browned butter and toast them in a skillet over medium-low heat for about 5 minutes. Stir often. They should smell amazing. Set aside to cool.

3: Prepare Your Pans
Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for good measure.

4: Mix Dry Ingredients
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.

5: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, vanilla, granulated sugar, and light brown sugar. Add in the cooled browned butter and whisk until smooth.

6: Combine Wet and Dry
Add the wet ingredients to the dry, stirring just until combined. Fold in the toasted pecans.

7: Bake
Divide the batter evenly between the pans. Bake at 350°F for 25–30 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8: Make the Frosting
Beat together the cream cheese and butter until smooth and fluffy. Add in the brown sugar, vanilla, and salt. Gradually beat in the powdered sugar, adding heavy cream as needed for consistency. Beat until light and spreadable.

9: Assemble and Decorate
Spread a layer of frosting between the cakes, then frost the top and sides. Garnish with extra chopped pecans or a light drizzle of brown sugar glaze if you’re feeling fancy.

Serve this cake after savory classics like these for a perfect meal balance: Italian Meatloaf Recipe

Butter Pecan Cake

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• Author: Jake
• Total Time: 50 minutes
• Yield: 10–12 servings 1x

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Description

A cozy and rich Southern-inspired butter pecan cake featuring browned butter, toasted pecans, and a luscious cream cheese frosting.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter
• 2 cups cake flour (or 1¾ cups all-purpose flour + ¼ cup cornstarch)
• 1 cup granulated sugar
• ¾ cup light brown sugar, packed
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk, room temperature
• 3 large eggs
• 1 tbsp vanilla extract
• 1½ cups finely chopped pecans, toasted in butter
• 8 oz cream cheese, softened
• ½ cup (1 stick) butter, softened
• ½ cup light brown sugar
• 1 tsp vanilla extract
• Pinch of salt
• 3½ cups powdered sugar
• 2–3 tbsp heavy cream, as needed
• Extra chopped pecans for garnish (optional)

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Instructions

1. Melt 1 cup of butter in a saucepan over medium heat, stirring frequently until golden and nutty-smelling. Cool slightly.
2. Toss chopped pecans with 1 tablespoon of browned butter and toast in a skillet for about 5 minutes over medium-low heat. Cool.
3. Grease and flour two 8-inch cake pans and line with parchment paper.
4. In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
5. In another bowl, whisk buttermilk, eggs, vanilla, granulated sugar, and light brown sugar. Add browned butter and whisk until smooth.
6. Combine wet and dry ingredients and fold in toasted pecans.
7. Divide batter between pans and bake at 350°F for 25–30 minutes. Cool in pans for 10 minutes, then on a wire rack.
8. For the frosting, beat cream cheese and butter until fluffy. Add brown sugar, vanilla, and salt. Beat in powdered sugar gradually, adding cream as needed.
9. Frost between layers, then top and sides. Garnish with extra pecans if desired.

Notes

Wrap cake layers tightly to freeze for up to 2 months. Store assembled cake in fridge for 3–4 days. Use walnuts if needed, but pecans give best flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 40g
• Sodium: 300mg
• Fat: 33g
• Saturated Fat: 16g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 110mg

Decorating Tips

This cake is beautiful in its rustic simplicity. But if you want to jazz it up:

• Top with whole toasted pecans or candied pecans
• Drizzle caramel over the frosting
• Go semi-naked for a minimalist vibe
• Use a piping bag to swirl on cream cheese buttercream

If you’re serving it for a holiday, think garnishes like sugared rosemary or cinnamon sticks.

Taste and Texture Breakdown

So what does butter pecan cake taste like? Imagine this: a fluffy, moist cake with the rich taste of brown butter and the sweet crunch of toasted pecans in every bite. The frosting adds just the right amount of tang to balance it all out.

It’s creamy, nutty, warm, and nostalgic. Basically, the flavor equivalent of a big Southern hug.

Make-Ahead & Storage Tips

Can you freeze butter pecan cake layers? You bet! Just wrap each layer tightly in plastic wrap and foil. They’ll keep in the freezer for up to 2 months.

Storing the assembled cake? It’ll last 3–4 days in the fridge (bring to room temp before serving). Want to make ahead? Bake the layers a day in advance and frost before serving.

How to keep pecan cake moist? The buttermilk and brown sugar do most of the work here, but don’t overbake and always store it covered.

Can you make butter pecan cake without frosting? Sure can. A dusting of powdered sugar or a vanilla glaze will still do it justice.

Ingredient Swaps and FAQs

Try it alongside other crowd-pleasing treats for holidays: Valentine’s Day Dessert Box

When to Serve Butter Pecan Cake

This cake isn’t just for birthdays—though it makes an incredible butter pecan birthday cake. It’s also perfect for:

• Thanksgiving desserts
• Sunday brunches
• Potluck gatherings
• Anniversaries
• Just because it’s a Tuesday and you need something sweet

It works warm or chilled, with coffee or milk, alone or as part of a dessert spread.

Perfect for brunch or dessert spreads: Puff Pastry Dessert Recipes

Final Thoughts

This butter pecan cake is more than just a recipe—it’s a comfort food moment waiting to happen. It’s rich without being over-the-top, nostalgic but fresh, and simple enough for weeknight baking while still feeling special enough for holidays and celebrations.

If you’ve been searching for the best pecan cake recipe to add to your rotation, this one’s it. From the browned butter to the tangy cream cheese frosting, every bite is packed with flavor and love.

Baked it? Loved it? Let me know in the comments or tag me in your cake pics—especially if you sneak a slice before anyone else sees it. I totally would.

Until next time, keep cooking with joy.

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