Butter Pecan Cake Recipe – Moist, Buttery & Loaded with Pecans

This Butter Pecan Cake is pure bliss! It’s buttery, nutty, and perfectly moist, with toasted pecans in every bite. Topped with a luscious, creamy butter pecan frosting, this cake will be the star of any gathering.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans, toasted
• Butter pecan frosting (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Add softened butter and mix until the texture is crumbly.
4. Beat in eggs one at a time. Stir in buttermilk and vanilla extract, mixing until just combined.
5. Fold in toasted pecans gently.
6. Pour batter evenly into the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
9. Frost with butter pecan frosting and sprinkle extra pecans on top if desired.
10. Slice, serve, and enjoy the delightful crunch of pecans with every bite!

this RECIPE

Helpful Tips:

• Room temperature ingredients are key! Let the eggs, buttermilk, and butter sit out for about 30 minutes before starting. This ensures a smoother batter and even baking.
• Don’t overmix the batter. Stir until just combined to keep the cake soft and tender.
• Cooling is crucial! Make sure the cake layers are completely cool before frosting, or the frosting will melt and slide.
• Use a cake tester or toothpick to check for doneness. If it comes out clean or with just a few crumbs, your cake is ready.
• Add a parchment paper circle to the bottom of the cake pans to make releasing the layers easier.

Substitutions and Variations:

• No buttermilk? No problem! Make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• Want a gluten-free version? Swap the all-purpose flour with a 1:1 gluten-free baking flour.
• Add some spice! A pinch of cinnamon or nutmeg pairs beautifully with the pecans for a warm, cozy flavor.
• Try a caramel drizzle! Drizzle some caramel sauce over the frosted cake for a decadent touch.
• Make it a bundt cake! Pour the batter into a greased and floured bundt pan and bake for 45-50 minutes or until done.

Frequently Asked Questions:

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost just before serving.

Q: How do I store leftovers?
A: Store leftover Butter Pecan Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture.

Q: Can I freeze the cake?
A: Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving.

Q: Can I use store-bought frosting?
A: Sure! If you’re short on time, store-bought butter pecan or cream cheese frosting will work, though homemade frosting tastes the best.

Q: How can I toast the pecans?
A: Spread the pecans in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring once halfway through. Watch carefully to avoid burning!

Q: Can I use walnuts instead of pecans?
A: Yes, you can substitute chopped walnuts for pecans, though the flavor will be slightly different.

This Butter Pecan Cake is pure bliss! It’s buttery, nutty, and perfectly moist, with toasted pecans in every bite. Topped with a luscious, creamy butter pecan frosting, this cake will be the star of any gathering. For another delightful version, check out this Butter Pecan Cake recipe from Preppy Kitchen.

Butter Pecan Cake Recipe – Moist, Buttery & Loaded with Pecans

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• Author: Samantha
• Total Time: 50 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

This Butter Pecan Cake is pure bliss! It’s buttery, nutty, and perfectly moist, with toasted pecans in every bite. Topped with a luscious, creamy butter pecan frosting, this cake will be the star of any gathering.

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Ingredients

Scale 1x2x3x

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans, toasted
• Butter pecan frosting (for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Add softened butter and mix until the texture is crumbly.
4. Beat in eggs one at a time. Stir in buttermilk and vanilla extract, mixing until just combined.
5. Fold in toasted pecans gently.
6. Pour batter evenly into the prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
9. Frost with butter pecan frosting and sprinkle extra pecans on top if desired.
10. Slice, serve, and enjoy the delightful crunch of pecans with every bite!

Notes

• Toasting the pecans enhances their flavor. Simply spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes.
• For extra richness, use brown sugar instead of white sugar for a caramel-like flavor.
• This cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 35g
• Sodium: 300mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 85mg

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