Butter Pecan Cake (Printable)

Rich, moist cake featuring buttery toasted pecans throughout, topped with velvety buttercream frosting for a truly indulgent dessert experience.

# What You'll Need:

→ Toasted Pecans

01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter

→ Cake

03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature

→ Butter Pecan Frosting

12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 1/4 cup heavy cream, plus more as needed
15 - 1 teaspoon vanilla extract
16 - 1/2 cup toasted pecans, finely chopped

# How To Make It:

01 - Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4–5 minutes. Transfer to a plate to cool completely.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
04 - In a large bowl, cream together 1 cup butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry ingredients to the wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for the frosting.
07 - Divide batter evenly among prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved finely chopped pecans.
09 - Place one layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top. Garnish with extra pecan halves if desired.

# Expert Hints:

01 -
  • The toasted pecans inside and on top create an irresistible buttery crunch in every bite
  • The buttermilk keeps the cake incredibly moist while the frosting adds pure luxury
  • It strikes that perfect balance between fancy celebration dessert and comforting homemade goodness
02 -
  • Cooling the toasted pecans completely before folding into batter prevents them from sinking to bottom during baking
  • Room temperature ingredients incorporate better and create a more even texture, so plan ahead
  • Buttercream consistency can be adjusted with more heavy cream, but add it one teaspoon at a time to avoid making it too thin
03 -
  • Add a teaspoon of maple extract to the frosting for an even deeper, more complex pecan flavor
  • Use a kitchen scale to measure flour by weight for consistent, foolproof results every time

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