Butter Pecan Cake (Printer-friendly)
A rich, moist cake loaded with buttery toasted pecans and topped with creamy vanilla buttercream frosting for a truly decadent dessert experience.
# What You 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
→ Butter Pecan Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 1/4 cup heavy cream, plus more as needed
15 - 1 teaspoon vanilla extract
16 - 1/2 cup toasted pecans, finely chopped
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
02 - Melt 2 tablespoons butter in a skillet over medium heat. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4-5 minutes. Transfer to a plate to cool completely.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
04 - Beat 1 cup butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients to butter mixture in three batches, alternating with buttermilk. Begin and end with flour mixture. Mix until just combined, being careful not to overmix.
06 - Gently fold in all but 1/2 cup of the toasted pecans. Reserve the remaining pecans for the frosting.
07 - Divide batter evenly among prepared pans. Smooth tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy and spreadable. Adjust consistency with additional cream if needed. Fold in reserved chopped pecans.
09 - Place one cake layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top of the cake. Garnish with additional pecan halves if desired.
# Expert Tips:
01 -
- The three cake layers create an impressive height that makes any celebration feel grand
- Toasting the pecans in butter first deepens their flavor in a way that raw nuts never achieve
02 -
- Room temperature ingredients are not optional here cold eggs or buttermilk can cause your batter to curdle and lose the air pockets that make cake tender
- Let the cake layers cool completely before frosting, otherwise your buttercream will melt and slide right off the sides
03 -
- If your frosting feels too stiff, add heavy cream one teaspoon at a time until it reaches spreadable consistency
- For extra depth, toast your pecans a shade darker than you think is necessary the flavor intensifies as they cool