This creamy, rich, and irresistible Southern Butter Pecan Cake is the kind of dessert that makes everyone ask for seconds — and the recipe. Soft, moist layers of buttery vanilla cake are perfectly balanced by a sweet, nutty frosting that melts in your mouth. It’s a dessert that looks elegant but is surprisingly simple to make, using ingredients you probably already have in your kitchen.
Why You’ll Love This Cake
This cake is special because it’s light yet indulgent, with the perfect balance of sweetness and crunch. Toasted pecans add a deep, buttery flavor that complements the creamy frosting. Whether for birthdays, holidays, or just a cozy weekend treat, this cake is guaranteed to impress anyone who takes a bite.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- ½ cup finely chopped pecans, toasted
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (plus extra for garnish)
Instructions
1. Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for about 6–8 minutes, stirring halfway through. This brings out their natural oils and intensifies the flavor. Once toasted, set them aside to cool.
2. Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. Gradually alternate adding the flour mixture and milk, starting and ending with the flour. Mix just until combined — overmixing can make the cake dense. Gently fold in the toasted pecans.
3. Bake the Cake
Grease and flour two 9-inch round cake pans (or line them with parchment paper). Divide the batter evenly between the pans and smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Make the Frosting
In a clean mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, alternating with tablespoons of cream or milk. Mix in the vanilla extract. Continue beating until the frosting is fluffy and smooth. Stir in the chopped pecans.
If you prefer a thicker frosting, add more powdered sugar; for a lighter one, add an extra splash of cream.
5. Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a thick, even layer of frosting on top. Add the second cake layer and frost the top and sides of the entire cake.
Decorate with a sprinkle of chopped pecans on the top or sides for a beautiful homemade touch. Chill the cake for at least 30 minutes before serving for clean, even slices.
Tips for Success
- Room temperature ingredients help the batter mix evenly and create a smoother texture.
- Toasting pecans enhances their natural buttery taste and makes a huge difference in flavor.
- Don’t overmix the batter once you add the flour — it will keep the cake tender and fluffy.
- Store leftovers covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Variations
- Caramel drizzle: Add a drizzle of caramel sauce over each slice for a richer dessert.
- Coconut twist: Mix ½ cup of shredded coconut into the frosting for a tropical flair.
- Cupcake version: Pour the batter into muffin tins and bake for 18–20 minutes to create individual butter pecan cupcakes.
Serving Ideas
This Butter Pecan Cake pairs beautifully with a hot cup of coffee, sweet tea, or a scoop of vanilla ice cream. It’s light enough for daytime gatherings but indulgent enough for special celebrations.