Butter Pecan Cake Recipe

Introduction

Butter Pecan Cake is a rich, moist dessert with a nutty twist thanks to toasted pecans and browned butter. This classic southern treat pairs beautifully with cream cheese frosting for a perfect celebration cake or weekend indulgence.

Ingredients

• 1 cup unsalted butter
• 3 cups cake flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 ½ cups buttermilk
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ½ cups finely chopped pecans
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
2. Step 2: Brown the butter by melting it in a saucepan over medium-low heat until golden specks form and a nutty aroma develops. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
4. Step 4: Pour the browned butter into the dry ingredients and mix thoroughly until combined.
5. Step 5: In a separate bowl, whisk the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the batter, stirring until smooth.
6. Step 6: Fold in the finely chopped pecans evenly throughout the batter.
7. Step 7: Divide the batter evenly among the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cakes to cool completely before frosting with your favorite cream cheese frosting.

Tips & Variations

• For extra flavor, toast the pecans lightly in a dry skillet before chopping and adding to the batter.
• Use browned butter for the frosting as well to tie the flavors together beautifully.
• Substitute heavy cream for buttermilk if needed; add 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted layers wrapped tightly in plastic wrap for up to 2 months; thaw in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or white vinegar added per cup to create a buttermilk substitute. Let it sit for 5 minutes before using.

How do I prevent the cake from drying out?

Make sure to measure flour correctly and avoid overbaking by testing with a toothpick starting at 25 minutes. Properly cooling and storing the cake covered also helps retain moisture.

Butter Pecan Cake Recipe

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★★★★★

4.8 from 103 reviews

• Author: Sarah
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

A rich and moist Butter Pecan Cake featuring browned butter and finely chopped pecans for a nutty, buttery flavor, perfectly balanced with a tender crumb and finished with creamy cream cheese frosting.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup unsalted butter
• 3 cups cake flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ½ cups finely chopped pecans

Frosting

• Cream cheese frosting (quantity as desired)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper to ensure easy cake removal.
2. Browning the Butter: In a saucepan over medium-low heat, melt the unsalted butter and cook it until it turns a golden brown color and produces nutty specks, indicating it is browned butter. This process adds deep flavor to the cake.
3. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
4. Combine Browned Butter and Dry Ingredients: Pour the browned butter into the dry ingredients and mix thoroughly to combine all the flavors.
5. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and vanilla extract together until well blended.
6. Combine Wet and Dry Mixtures: Gradually add the wet mixture into the butter-flour mixture, stirring continuously until you achieve a smooth, cohesive batter.
7. Add Pecans: Gently fold the finely chopped pecans into the batter ensuring an even distribution.
8. Bake the Cake: Divide the batter equally among the prepared pans. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and Frost: Allow the cakes to cool completely on wire racks before applying your favorite cream cheese frosting evenly over the layers.

Notes

• Ensure the butter is browned carefully to avoid burning; it should smell nutty and golden brown in color.
• You can toast the pecans lightly before chopping for an extra depth of flavor.
• Be sure the cakes are completely cool before frosting to prevent melting the cream cheese frosting.
• If you don’t have buttermilk, you can substitute with 1 ½ cups of milk mixed with 1 ½ tablespoons of lemon juice or vinegar; let it sit for 5 minutes before use.
• This cake keeps well refrigerated for up to 3 days and can be frozen for longer storage.

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

Keywords: Butter Pecan Cake, Pound Cake, Brown Butter Cake, Pecan Cake, Cream Cheese Frosting, Southern Cake