🧈🥜 Butter Pecan Cake

Soft, moist, buttery, and loaded with toasted pecans, this classic Butter Pecan Cake is the kind of dessert that quickly becomes a family favorite.

Toasted pecans add a delicious nutty crunch throughout the tender vanilla-butter cake, while a creamy butter pecan frosting gives every slice an extra layer of richness. It’s an elegant enough dessert for holidays and celebrations, yet comforting enough for an everyday treat.

⏱️ Recipe Information

Prep Time: 25 minutes
Bake Time: 30–35 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 12–16
Difficulty: Easy
Method: Oven-Baked
Pan: 9×13-inch baking pan

🛒 Ingredients

🥜 For the Butter Pecan Cake

2 cups (250 g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (226 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup (240 ml) buttermilk
1 cup (110 g) chopped pecans, toasted

Optional

½ tsp maple extract for extra butter-pecan flavor

🥜 For the Toasted Pecans

1 cup (110 g) pecans, roughly chopped
1 tbsp butter

🍰 For the Butter Pecan Frosting

½ cup (113 g) unsalted butter, softened
4 oz (113 g) cream cheese, softened
3½ cups (420 g) powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk
½ cup (55 g) finely chopped toasted pecans
Pinch of salt

👩‍🍳 Instructions

1. Toast the Pecans

Preheat the oven to 350°F (175°C).

Place the chopped pecans in a dry skillet over medium-low heat.

Toast for approximately 3–5 minutes, stirring frequently, until fragrant.

Add the tablespoon of butter and stir until the pecans are lightly coated.

Remove from the heat and allow them to cool.

Chef’s Tip:

Watch the pecans carefully. They can go from perfectly toasted to burnt very quickly.

🧈 Prepare the Cake Batter

2. Prepare the Baking Pan

Grease a 9×13-inch baking pan with butter or nonstick cooking spray.

For especially easy removal, line the bottom with parchment paper.

Set aside.

3. Combine the Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Baking soda
Salt

Set aside.

4. Cream the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl.

Beat with an electric mixer on medium speed for approximately 3–4 minutes.

The mixture should become pale, light, and fluffy.

This step helps create a tender cake, so don’t rush it.

5. Add the Eggs

Add the eggs one at a time, beating well after each addition.

Add the vanilla extract.

Scrape down the sides and bottom of the bowl as needed.

If the mixture looks slightly curdled, don’t worry—it will come together when the dry ingredients are added.

6. Add the Dry Ingredients and Buttermilk

Add approximately one-third of the dry ingredients to the batter.

Mix on low speed just until combined.

Add half of the buttermilk.

Repeat with another third of the dry ingredients, followed by the remaining buttermilk.

Finish with the remaining dry ingredients.

Mix only until no large streaks of flour remain.

Important:

Do not overmix. Overmixing can make the cake dense rather than soft and tender.

7. Fold in the Pecans

Add the toasted pecans.

Gently fold them into the batter with a rubber spatula until evenly distributed.

🔥 Bake the Cake

8. Fill the Pan

Pour the batter into the prepared 9×13-inch pan.

Spread it evenly and smooth the top.

Tap the pan gently on the counter once or twice to release any large air bubbles.

9. Bake

Bake at 350°F (175°C) for approximately 30–35 minutes.

The cake is done when:

The top is lightly golden.
The center springs back gently when touched.
A toothpick inserted into the center comes out clean or with a few moist crumbs.

Do not overbake.

10. Cool Completely

Place the cake on a wire rack.

Allow it to cool in the pan for approximately 15–20 minutes.

Then allow it to cool completely before frosting.

The cake must be cool before adding the frosting or the frosting may melt.

🧈 Make the Butter Pecan Frosting

11. Beat the Butter and Cream Cheese

Place the softened butter and cream cheese in a large mixing bowl.

Beat for 2–3 minutes, until completely smooth and creamy.

12. Add the Powdered Sugar

Gradually add the powdered sugar, mixing on low speed.

Once incorporated, increase the mixer speed to medium and beat until fluffy.

13. Add Vanilla and Cream

Add:

Vanilla extract
Pinch of salt
2 tablespoons heavy cream or milk

Beat for another 1–2 minutes.

If the frosting is too thick, add another tablespoon of cream.

If it’s too soft, add a little more powdered sugar.

14. Add the Pecans

Fold the finely chopped toasted pecans into the frosting.

For a smoother frosting, you can leave the pecans out and use them only as a topping.

🍰 Frost the Cake

15. Spread the Frosting

Once the cake has cooled completely, spread the butter pecan frosting evenly over the top.

Use an offset spatula to create gentle swirls.

For an extra-pretty finish, sprinkle additional toasted pecans over the frosting.

🥜 Finish and Serve

16. Slice

Allow the frosted cake to rest for about 15–20 minutes before slicing.

Cut into 12–16 squares.

Serve at room temperature or slightly chilled.

👩‍🍳 Chef’s Tips

Toast Those Pecans

Toasting dramatically enhances the natural buttery, nutty flavor of pecans and makes the cake taste richer.

Use Room-Temperature Ingredients

Room-temperature butter and eggs blend more easily and help produce a smoother, more evenly textured cake.

Don’t Overmix

Once the flour goes in, mix only until combined. Too much mixing develops gluten and can make the cake tough.

Don’t Frost a Warm Cake

Even a slightly warm cake can soften or melt the frosting. Let it cool completely first.

For Extra Butter-Pecan Flavor

Add ½ teaspoon maple extract to the cake batter or frosting.

🍁 Delicious Variations

🍯 Maple Butter Pecan Cake

Add 1–2 tablespoons pure maple syrup to the frosting and a little maple extract to the cake batter.

🍫 Chocolate Pecan Cake

Add ½ cup mini chocolate chips to the batter before baking.

🧁 Butter Pecan Cupcakes

Divide the batter among lined muffin cups and bake at 350°F (175°C) for approximately 18–22 minutes.

Top with butter pecan frosting and toasted pecans.

🍰 Layer Cake

Bake the batter in two 9-inch round cake pans for approximately 25–30 minutes.

Cool completely, then layer with frosting between the cakes and over the top.

🍨 Butter Pecan Dessert Cake

Serve warm slices with a scoop of vanilla or butter pecan ice cream and a drizzle of caramel sauce.

🍽️ Serving Suggestions

This cake pairs beautifully with:

Vanilla ice cream
Butter pecan ice cream
Whipped cream
Caramel sauce
Maple syrup
Fresh berries
A cup of coffee
Hot tea

For holidays, garnish the top with whole toasted pecans for an elegant presentation.

🥡 Storage

Because the frosting contains cream cheese, store the frosted cake covered in the refrigerator.

It will keep for approximately 4–5 days.

Allow slices to sit at room temperature for 15–20 minutes before serving for the best texture.

❄️ Freezing

The unfrosted cake freezes particularly well.

Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or for several hours at room temperature.

Prepare fresh frosting and decorate after thawing.

Individual frosted slices can also be frozen in airtight containers for up to 1 month.

⭐ Final Result

This Butter Pecan Cake delivers everything you want from a classic Southern-inspired dessert: soft buttery cake, fragrant toasted pecans, rich cream cheese frosting, and irresistible nutty flavor in every bite.

The toasted pecans provide a wonderful contrast to the tender crumb, while the creamy frosting makes the cake extra indulgent.

Buttery. Nutty. Moist. Rich. Completely irresistible. 🧈🥜🍰✨