If you love nutty, buttery desserts with a soft crumb and a creamy frosting, this Butter Pecan Cake with Cream Cheese Frosting is the kind of recipe that never goes out of style. It’s tender and moist with toasted pecans in every bite, and it’s finished with a thick layer of sweet-tangy cream cheese frosting that balances the richness perfectly. This cake feels special enough for holidays and birthdays, yet simple enough to bake whenever you’re craving an old-fashioned homemade dessert.
Butter pecan flavor is famous for a reason: it’s warm, caramel-like, and comforting. Combined with real butter, vanilla, and crunchy pecans, the result is a cake that tastes like a bakery treat—but made right in your own kitchen. Serve it with coffee, bring it to potlucks, or make it as your go-to celebration cake when you want something that impresses without complicated steps.
Why You’ll Love This Butter Pecan Cake
• Moist and tender crumb with real butter flavor
• Toasted pecans for deep, nutty taste and crunch
• Cream cheese frosting that’s smooth, thick, and not too sweet
• Perfect for holidays like Thanksgiving and Christmas
• Easy to make ahead and even better the next day
Ingredients You’ll Need
For the Butter Pecan Cake
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar)
• 1 1/2 cups chopped pecans, toasted
Optional flavor boosters
• 1 teaspoon butter extract (for stronger butter pecan flavor)
• 1/2 teaspoon cinnamon (subtle warmth)
For the Cream Cheese Frosting
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 to 4 cups powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1–2 tablespoons heavy cream to thin
For decoration
• Chopped or whole toasted pecans
How to Make Butter Pecan Cake (Step-by-Step)
1) Toast the pecans
Toasting makes a big difference. Spread pecans on a baking sheet and bake at 350°F (175°C) for 6–8 minutes until fragrant. Cool, then chop.
2) Prep your pans
Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans (or three 8-inch pans). Line bottoms with parchment paper for easy release.
3) Cream butter and sugar
Beat butter and sugar together for 3–4 minutes until fluffy and pale. This step helps create a light, tender cake texture.
4) Add eggs and vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract (and butter extract if using).
5) Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt.
6) Alternate dry ingredients and buttermilk
Add flour mixture in three additions, alternating with buttermilk, mixing just until combined. Avoid overmixing so the cake stays soft.
7) Fold in toasted pecans
Gently fold pecans into the batter.
8) Bake
Divide batter evenly between pans. Bake 25–32 minutes, or until a toothpick in the center comes out clean. Let cakes cool in pans 10 minutes, then transfer to a rack to cool completely.
How to Make Cream Cheese Frosting
1. Beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar gradually until thick and spreadable.
3. Mix in vanilla and a pinch of salt.
4. If needed, add a tablespoon of cream to adjust consistency.
For clean frosting and neat slices, chill the frosting 10–15 minutes before assembling.
Assemble and Frost the Cake
• Place the first cake layer on a serving plate. Spread frosting evenly.
• Add the second layer and frost the top and sides.
• Press chopped pecans onto the sides or sprinkle on top for a classic butter pecan look.
Tips for a Moist, Tender Cake
• Use room temperature eggs and butter for better texture.
• Don’t overbake—start checking at the earliest time your oven allows.
• Measure flour correctly by spooning into the cup and leveling off.
• Toast the pecans for richer flavor and better crunch.
• Cool completely before frosting to prevent melting.
Easy Variations
Butter Pecan Sheet Cake
Bake in a 9×13 pan for an easy party dessert. Bake 30–35 minutes and frost right in the pan.
Caramel Butter Pecan Cake
Drizzle caramel sauce between layers or over the top for an extra decadent finish.
Spiced Butter Pecan Cake
Add cinnamon and a tiny pinch of nutmeg for holiday warmth.
Cupcakes Version
Bake as cupcakes for 18–22 minutes and top with cream cheese frosting.
Storage and Make-Ahead Tips
Room temperature: If your kitchen is cool, you can keep the cake covered for several hours.
Refrigerator: Because of the cream cheese frosting, store leftovers in the fridge for up to 4–5 days.
Serve better: Let slices sit at room temperature 15–20 minutes before eating for the best soft texture.
Make ahead: Bake layers a day ahead, wrap tightly, and frost the next day.
Serving Suggestions
Butter pecan cake pairs beautifully with:
• Hot coffee or espresso
• Black tea or chai
• Vanilla ice cream
• A drizzle of caramel or maple syrup
It’s rich, so even small slices feel satisfying.
Frequently Asked Questions
Can I use walnuts instead of pecans?
Yes, but pecans give the most classic butter pecan flavor.
Can I make this cake without buttermilk?
Yes—use milk with 1 tablespoon vinegar or lemon juice, let sit 5 minutes.
Why is my cake dense?
Overmixing or using cold ingredients can cause density. Cream butter and sugar well and mix gently after adding flour.
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