A rich, moist butter pecan cake filled with toasted pecans and covered in smooth, creamy cream cheese frosting. Perfect for holidays, birthdays, and family gatherings!
12 servingsEasy to moderate
Ingredients
For the Butter Pecan Cake
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chopped pecans
- 2 tablespoons butter (for toasting pecans)
For the Cream Cheese Frosting
- 16 oz (450 g) cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1–2 tablespoons heavy cream (optional)
For Decoration
- 1 cup pecan halves
- ½ cup chopped toasted pecans
Instructions
Step 1: Toast the Pecans
- Melt 2 tablespoons of butter in a skillet over medium-low heat.
- Add chopped pecans and toast for 3–5 minutes, stirring frequently.
- Remove from heat and allow to cool completely.
Step 2: Prepare the Cake Batter
- Preheat oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract.
- Gradually add dry ingredients, alternating with buttermilk.
- Gently fold in toasted pecans.
Step 3: Bake the Cake
- Divide batter evenly among the three prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes.
- Transfer to a wire rack and cool completely.
Step 4: Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar.
- Mix in vanilla extract.
- Add heavy cream if needed for a smoother consistency.
- Refrigerate briefly if the frosting becomes too soft.
Step 5: Assemble the Cake
- Place the first cake layer on a serving plate.
- Spread a generous layer of cream cheese frosting over the top.
- Add the second cake layer and repeat.
- Place the third cake layer on top.
- Frost the top and sides of the entire cake.
- Decorate with pecan halves and chopped toasted pecans.
Step 6: Chill and Serve
Refrigerate the cake for at least 30 minutes to help the frosting set. Let it stand at room temperature for 15–20 minutes before serving.
Baking Tips
- Toast the pecans to bring out their rich, nutty flavor.
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing to keep the cake soft and fluffy.
- Make sure the cake layers are completely cool before frosting.
- Store covered in the refrigerator for up to 4 days.
Enjoy your homemade Butter Pecan Layer Cake! Rich, buttery, creamy, and packed with crunchy pecans.
Note: This is a recipe designed to recreate the cake shown in your photo, not a verified original recipe.