Butter Pecan Cake

Indulge in the rich, nutty flavor of this decadent Butter Pecan Cake. With layers of moist cake filled with pecans and topped with a creamy icing, this dessert is a true delight for any occasion.Satisfy your sweet tooth and impress your guests with this irresistible treat. Each bite is a perfect combination of buttery goodness and crunchy pecans, making it a must-have for any dessert lover. Treat yourself to a slice of this Butter Pecan Cake and experience pure bliss with every mouthful.

Why You’ll Love This Recipe:

This Butter Pecan Cake is a perfect blend of buttery goodness and the crunch of pecans, creating a symphony of flavors and textures in every bite. The creamy icing adds a touch of sweetness that complements the nuttiness of the cake, making it a crowd-pleaser at any gathering.


For the Cake:

  • 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

For the Icing:

  • 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


  1. Brown the Butter: Melt butter over medium-low heat, then increase heat and cook until golden brown specks form. Cool completely.
  2. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
  3. Mix Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
  4. Combine with Butter: Add browned butter to dry ingredients and mix until incorporated.
  5. Add Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla. Gradually add to the dry ingredients, mixing until just combined. Stir in chopped pecans.
  6. Bake: Divide batter among prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely.
  7. Make the Icing: Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.
  8. Assemble the Cake: Level cakes if necessary. Stack layers with icing between each and frost the outside. Decorate with chopped pecans and piped frosting swirls if desired.
  • Storage: Store the Butter Pecan Cake in an airtight container in the refrigerator for up to 3-4 days.

Recipe Tips:

For added crunch, toast the pecans before chopping them for the cake. Make sure the butter is cooled completely before adding it to the dry ingredients for the cake batter. To enhance the flavor, you can add a dash of cinnamon to the icing mixture.

Enjoy the delightful combination of buttery richness and nutty pecans in every slice of this Butter Pecan Cake. Perfect for celebrations or simply as a sweet treat, this recipe is sure to impress your family and friends.”

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