Butter Pecan Cake is a decadent masterpiece that combines rich, nutty flavors with a melt-in-your-mouth texture. Each bite offers a perfect balance of buttery sweetness and crunchy toasted pecans, creating a symphony of indulgence. With just 45 minutes of prep and 30 minutes of baking, this cake is surprisingly simple yet utterly luxurious.
The golden crumb is moist and tender, while the caramelized pecans add a delightful crunch. Perfect for celebrations or cozy gatherings, this cake is a crowd-pleaser that feels both comforting and elegant. Its aroma alone will have everyone eagerly waiting for the first slice.
This cake is more than a dessert—it’s an experience. The velvety frosting, infused with brown sugar and butter, complements the nutty richness beautifully. Each serving is a treat for the senses, from the warm, toasty aroma to the luscious, creamy finish.
Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. In just over an hour, you’ll have a show-stopping dessert that’s as impressive as it is delicious. Share it with loved ones or savor it yourself—this Butter Pecan Cake is pure joy in every bite.
Ingredients for Butter Pecan Cake
- Cake:
- 1 cup (226 g) unsalted butter (browned and cooled)
- 3 cups (333 g) cake flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354 ml) buttermilk (room temperature preferred)
- 2 large eggs (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160 g) pecan halves (very finely chopped)
- Icing:
- 1 ½ cups (340 g) unsalted butter (softened)
- 6 oz cream cheese (softened)
- ⅓ cup (66 g) light brown sugar (firmly packed)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562 g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35 g) pecan halves (very finely chopped, optional for decoration)
Step-by-Step Instructions
- Brown the Butter: Place butter in a medium-sized pan over medium/low heat until melted. Increase heat to just above medium and cook, stirring frequently, until golden brown specks appear. Pour into a heatproof bowl and let cool completely.
- Preheat Oven: Preheat oven to 350°F (175°C). Grease 3 8” round baking pans with baking spray and line the bottoms with parchment paper.
- Make the Cake Batter: In a large mixing bowl, whisk together cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add browned butter and mix on low speed until incorporated.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla. Slowly drizzle into the flour mixture, pausing to scrape the sides and bottom of the bowl. Stir in finely chopped pecans.
- Bake the Cake: Evenly divide batter into prepared pans. Bake on the center rack for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Cool in pans for 15 minutes, then invert onto a cooling rack to cool completely.
- Prepare the Frosting: In a large mixing bowl, beat softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth. Gradually add powdered sugar, then heavy cream, and beat on high speed for 30 seconds until silky.
- Decorate the Cake: Level cakes if needed. Frost the cake, adding thicker layers between cakes and on top. Use an Ateco 846 or 848 tip for frosting swirls. Optionally, sprinkle finely chopped pecans on top before adding swirls.
Perfect Pairings: Sauce and Topping Ideas
Enhance your Butter Pecan Cake with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence. For a nutty twist, sprinkle toasted pecan pieces over the frosting or add a layer of pecan praline between the cake layers. These additions will elevate the flavors and make your dessert even more irresistible.
Storing Your Cake for Freshness
Store your Butter Pecan Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving to restore its soft texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Time-Saving Tips for Busy Bakers
To save time, brown the butter a day ahead and store it in the fridge until ready to use. You can also pre-measure your dry ingredients the night before. If you’re short on time, skip the three-layer cake and bake the batter in a 9×13-inch pan for a simpler, single-layer version.
Equipment You’ll Need
For this recipe, ensure you have 3 8-inch round cake pans, a stand mixer or hand mixer, and a cooling rack. A parchment paper liner is essential to prevent sticking, and an Ateco 846 or 848 piping tip will help create beautiful frosting swirls on top.
Common Questions Answered
Can I use regular flour instead of cake flour?
Yes, but substitute 1 cup of cake flour with ¾ cup all-purpose flour + 2 tablespoons cornstarch.
Can I use salted butter?
You can, but reduce the added salt in the recipe by half.
Don’t have buttermilk?
Make a substitute by mixing 1 ½ cups milk + 1 ½ tablespoons lemon juice or vinegar and letting it sit for 5 minutes.
Butter Pecan Cake
Ingredients
Cake
- 1 cup unsalted butter
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk room temperature preferred
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecan halves very finely chopped (see note)
Icing
- 1 ½ cups unsalted butter softened
- 6 oz cream cheese softened
- ⅓ cup light brown sugar firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup pecan halves very finely chopped, optional
Instructions
- Brown the ButterPlace butter in a medium-sized pan and cook over medium/low heat until butter is melted. Increase heat to just above medium and cook, stirring frequently. Butter will foam, crackle, pop and sizzle. Stir, scraping the bottom of the pan, until you see golden brown specks. Remove from heat and pour into a heatproof bowl. Allow butter to cool completely (it should still be liquid, but should no longer be warm to the touch) before proceeding.
- Make the CakePreheat oven to 350F (175C) and grease 3 8” round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.In a large mixing bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
- Add browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla, then slowly drizzle into the flour mixture. Pause halfway through and at the end to scrape the sides and bottom of the bowl (it’s alright if you notice small lumps in the batter).
- Stir in pecans until well incorporated.
- Evenly divide batter into prepared baking sheets and bake in center rack of 350F oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
- Brown Sugar FrostingCombine butter, cream cheese, brown sugar, vanilla extract, and salt in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
- With mixer on low-speed, gradually add powdered sugar until completely combined (pause periodically to scrape the sides and bottom of the bowl with a spatula).
- Add heavy cream and beat on high speed for 30 seconds, until frosting is smooth and silky.
- Decorating CakeLevel cakes if needed and decorate with frosting. I did a smooth, light covering for the sides of the cake with thicker frosting in between layers and on top of the cake. To decorate the top, I recommend using an Ateco 846 or Ateco 848 tip. If you’d like, finely chop another ⅓ cup of pecans and layer them over the top of the cake (don’t go all the way to the edge) before adding the frosting swirls around the edge.