Butter Pecan Cake (Printable)
Rich, moist cake with buttery toasted pecans and velvety buttercream frosting.
# What You'll Need:
→ Toasted Pecans
01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter
→ Cake
03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature
12 - Toasted pecans, cooled
→ Butter Pecan Frosting
13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1/4 cup heavy cream, plus more as needed
16 - 1 teaspoon vanilla extract
17 - 1/2 cup toasted pecans, finely chopped
# Directions:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4–5 minutes. Transfer to a plate to cool.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, cream together 1 cup butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry ingredients to the wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for frosting.
07 - Divide batter evenly among prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved finely chopped pecans.
10 - Place one layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top. Garnish with extra pecan halves if desired.
# Expert Hints:
01 -
- The toasted pecans create these incredible crunchy pockets throughout the moist tender cake
- Buttercream so silky you might find yourself eating it straight from the bowl not that I would know
02 -
- Dont rush the toasting step, those deeply toasted pecans are what makes this cake sing
- Room temperature eggs and buttermilk prevent the batter from curdling and ensure even baking
03 -
- Sift your powdered sugar before making frosting to avoid any lumps in that silky buttercream
- Use a kitchen scale if you have one, baking by weight gives you consistent results every single time