Butter Pecan Cake Recipe
This Butter Pecan Cake is a Southern classic that’s rich, nutty, and indulgent. Toasted pecans folded into a buttery cake batter create a warm, caramel-like flavor, while the creamy frosting adds the perfect finishing touch. It’s a show-stopping dessert for birthdays, holidays, or any special occasion.
Why You’ll Love This Cake
Nutty and rich: Toasted pecans add depth and crunch.
Moist and tender: Butter and milk keep the cake soft and flavorful.
Elegant presentation: Three layers with frosting make it bakery-worthy.
Crowd-pleaser: Serves 12–16, perfect for gatherings.
Ingredients
For the Cake
1¼ cups butter, softened, divided
2⅔ cups chopped pecans
2 cups sugar
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup milk
For the Frosting (or store-bought)
1 cup butter, softened
8–8½ cups confectioners’ sugar
1 (5 oz) can evaporated milk
2 tsp vanilla extract
Remaining toasted pecans
Step-by-Step Instructions
- Toast the Pecans
Place pecans and ¼ cup butter in a baking pan.
Bake at 350°F (175°C) for 20–25 minutes, stirring frequently until golden and fragrant.
Set aside to cool.
- Make the Cake Batter
In a large bowl, cream sugar and remaining butter until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
Stir in 1⅓ cups of toasted pecans.
- Bake the Cake
Pour batter into three greased and floured 9-inch round pans.
Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans. Transfer to wire racks to cool completely.
- Make the Frosting
In a large bowl, cream butter and confectioners’ sugar.
Add evaporated milk and vanilla; beat until smooth and fluffy.
Stir in remaining toasted pecans.
- Assemble the Cake
Spread frosting between layers, then over the top and sides.
Garnish with extra pecans if desired.
Tips for Success
Toast pecans properly: Stir often to prevent burning and bring out their flavor.
Room temperature ingredients: Ensures smooth mixing and even baking.
Level cake layers: Use a serrated knife for a neat stack.
Don’t overbake: Check early to keep the cake moist.
Variations
Caramel drizzle: Add a caramel sauce drizzle over the frosted cake.
Chocolate twist: Mix mini chocolate chips into the frosting.
Nut-free option: Replace pecans with shredded coconut for a different texture.
Bundt cake version: Bake batter in a bundt pan for a simpler presentation.
Serving Ideas
Serve with coffee or tea for a cozy dessert.
Pair with vanilla ice cream for extra indulgence.
Decorate with whole pecans or edible flowers for a festive look.
Storage
Room temperature: Store covered for up to 2 days.
Refrigerator: Keeps well for 5 days.
Freezer: Freeze unfrosted cake layers for up to 2 months. Thaw and frost before serving.
This Butter Pecan Cake is a timeless dessert that combines nutty crunch with buttery richness. Whether you’re celebrating a special occasion or just craving something sweet, this cake is guaranteed to impress.