why make this recipe

This Butter Pecan Cake is rich, buttery, and full of toasted pecan flavor. It is moist and tender. You can make it for birthdays, holidays, or a simple treat. It tastes special but uses easy steps.

introduction

This cake uses browned butter in the batter and chopped pecans for nutty flavor. A cream cheese buttercream makes it smooth and creamy. The result is a soft, nutty layer cake that people enjoy.

how to make Butter Pecan Cake

Brown the butter for a nutty, deep flavor.
Mix dry ingredients and add the browned butter.
Whisk buttermilk, eggs, and vanilla and combine with dry mix. Stir in chopped pecans.
Bake the batter in three 8-inch pans until a toothpick comes out clean.
Make the cream cheese buttercream and frost the cooled layers.
Decorate with extra chopped pecans and piped swirls if you like.

Ingredients :

1 cup (226g) unsalted butter
3 cups (333g) cake flour
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (354ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ½ cups (160g) pecan halves, very finely chopped
1 ½ cups (340g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66g) light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 ½ cups (562g) powdered sugar
1 Tablespoon heavy cream
⅓ cup (35g) pecan halves, very finely chopped, optional

Directions :

Melt the butter over medium-low heat. Then increase the heat and cook until golden brown specks form. Watch closely and remove from heat when fragrant.
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
Add the browned butter to the dry ingredients and mix until incorporated.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the finely chopped pecans.
Divide the batter evenly among the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
Beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy.
If necessary, level the cakes. Stack the layers with icing between each, then frost the outside of the cake. Decorate with additional chopped pecans and piped frosting swirls if desired.

how to serve Butter Pecan Cake

Serve at room temperature for the best texture and flavor.
Slice with a sharp knife and wipe the knife between cuts for clean slices.
Offer coffee or tea. A scoop of vanilla ice cream also pairs well.

how to store Butter Pecan Cake

Store covered in the fridge for up to 4–5 days. The cream cheese frosting needs refrigeration.
For short term, keep at room temperature in a cool place for up to 1 day with a cake cover.
To freeze: wrap the cake (whole or slices) tightly in plastic and foil. Freeze up to 2 months. Thaw in the fridge overnight.

tips to make Butter Pecan Cake

Brown the butter slowly and watch it. It can burn fast.
Use room temperature eggs and buttermilk for even mixing.
Chop pecans fine so they spread through the batter. Toast pecans first for more flavor.
Do not overmix the batter. Mix until just combined.
Cool the cakes completely before frosting to avoid melting the buttercream.

variation (if any)

Add a teaspoon of browned butter to the frosting for extra nuttiness.
Swap pecans for walnuts if you prefer.
Make a spice twist: add 1 teaspoon cinnamon to the dry mix.
For a single-layer version, bake in a larger pan and adjust time.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 ½ tablespoons lemon juice or vinegar to 1 ½ cups milk and let it sit 5 minutes. This works well.

Q: How do I toast pecans?
A: Toast pecans in a dry skillet over medium heat, stirring, for 3–5 minutes until fragrant. Or bake at 350°F (175°C) for 6–8 minutes. Watch them so they do not burn.

Q: Can I make this cake a day ahead?
A: Yes. Bake the layers a day ahead and wrap them. Make the frosting and assemble a few hours before serving, or assemble and store in the fridge overnight.

Q: Can I use all-purpose flour instead of cake flour?
A: You can, but the cake may be slightly denser. For best texture, use cake flour or make a substitute (remove 2 tablespoons flour per cup and add 2 tablespoons cornstarch).

Q: Why did my cake sink in the center?
A: Possible causes: oven temperature too low, underbaking, or opening the oven door too early. Check your oven temp with a thermometer.

Conclusion

Want to see more butter pecan cake ideas and tips? Try this Southern Butter Pecan Cake – The BEST So Moist! for a very moist version. For another clear step-by-step guide, check Butter Pecan Cake – Sugar Spun Run. If you like a rich, velvety take, read The Most Buttery Velvety Butter Pecan Cake {Southern Recipe}.

Butter Pecan Cake