Butter Pecan Cake

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This Butter Pecan Cake is rich, buttery, and filled with toasted pecans in every bite. The flavor is warm and nutty with a soft, moist crumb that melts in your mouth. Perfect for celebrations or whenever you want a classic homemade dessert that everyone will love.

Ingredients

For the Butter Pecan Mixture

1 cup unsalted butter
1 1/2 cups chopped pecans

For the Cake Batter

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract

For the Butter Pecan Frosting

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup finely chopped toasted pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a skillet over medium heat, melt 1 cup butter. Add chopped pecans and toast for 3 to 4 minutes until fragrant. Remove from heat and let cool slightly.
  3. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat sugar and eggs until light and fluffy.
  5. Add milk and vanilla extract, mixing until smooth.
  6. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  7. Stir in the cooled butter pecan mixture.
  8. Divide batter evenly between prepared pans.
  9. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

  1. Beat butter and cream cheese until smooth and creamy.
  2. Gradually add powdered sugar and mix until fluffy.
  3. Add vanilla extract and toasted pecans, mixing well.
  4. Frost the cooled cake layers and assemble. Spread frosting on top and sides. Garnish with extra pecans if desired.

Tips

Toast the pecans for deeper flavor.
Do not overmix the batter to keep the cake soft.
Chill the cake slightly before slicing for cleaner cuts.

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