This Southern Butter Pecan Cake is pure comfort baking at its finest. Deeply rooted in Southern kitchens, this cake celebrates the rich flavor of toasted pecans, real butter, and a tender crumb that melts in your mouth. Finished with a silky butter pecan glaze or frosting, it’s the kind of cake that shows up at Sunday dinners, holidays, and special family gatherings—and always disappears fast.
Ingredients
For the Toasted Pecans
- 1½ cups pecans, chopped
- 2 tablespoons unsalted butter
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract (optional but very Southern)
For the Butter Pecan Frosting
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup heavy cream or evaporated milk
- 2½–3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Extra toasted pecans for topping
Instructions
1. Toast the Pecans
Melt butter in a skillet over medium heat. Add chopped pecans and stir constantly for 3–5 minutes until fragrant and lightly toasted. Remove from heat and let cool completely.
2. Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or one 9×13-inch pan.
In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
3. Mix Dry & Wet Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients.
Mix in vanilla extract and butter extract.
4. Fold in Pecans & Bake
Gently fold in the cooled toasted pecans.
Divide batter evenly into pans.
Bake:
- 30–35 minutes for round pans
- 40–45 minutes for 9×13 pan
or until a toothpick inserted comes out clean.
Cool cakes completely before frosting.
Butter Pecan Frosting
1. Make the Base
In a saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil and cook for 2 minutes, stirring constantly.
2. Cool & Whip
Remove from heat and cool until warm (not hot).
Beat in powdered sugar gradually until smooth and spreadable.
Add vanilla and salt.
3. Assemble the Cake
Spread frosting between layers, over the top, and sides.
Sprinkle extra toasted pecans on top for a classic Southern finish.
Methods & Baking Tips
- Use real butter—no shortcuts here
- Toasting pecans is essential for deep flavor
- Buttermilk keeps the cake ultra-moist
- Butter extract adds authentic bakery-style flavor
History of Butter Pecan Cake
Butter pecan desserts trace their roots to Southern cooking, where pecans grow abundantly and butter-rich cakes are a tradition. This cake evolved from butter pound cakes and pecan pralines, combining both into a dessert that represents hospitality, warmth, and celebration in the American South.
Why Everyone Loves This Cake
- Rich, buttery flavor
- Soft, moist crumb
- Crunchy toasted pecans
- Perfect balance of sweetness
- Ideal for holidays, birthdays, and church gatherings
Nutrition (Approx. per slice)
- Calories: ~420
- Fat: 24g
- Carbohydrates: 48g
- Protein: 5g
Conclusion
Southern Butter Pecan Cake is more than dessert—it’s tradition on a plate. Every bite brings buttery warmth, nutty richness, and homemade comfort that never goes out of style. Serve it once, and it becomes a requested favorite forever.