Introduction
This Easy Homemade Butter Pecan Cake is pure comfort — buttery, nutty, and melt-in-your-mouth delicious! Made with toasted pecans, brown sugar, and a rich buttery batter, it’s the perfect cake for birthdays, holidays, or just a cozy weekend treat. The flavor is deep and caramel-like, with a tender crumb and an optional creamy frosting that takes it over the top.
Ingredients List
For the Cake
- 1 cup (2 sticks / 230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 cup (120 g) chopped pecans, toasted
For the Butter Pecan Frosting (Optional but highly recommended!)
- ½ cup (1 stick / 115 g) unsalted butter
- 1 cup (120 g) chopped pecans, toasted
- 8 oz (225 g) cream cheese, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk (as needed)
Timing
- Prep Time: 20 minutes
- Bake Time: 40–45 minutes
- Cool & Frost Time: 30 minutes
- Total Time: ~1 hour 30 minutes
Step-by-Step Instructions
Step 1: Toast the Pecans
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Cool completely before using.
Step 2: Prepare the Cake Batter
- Grease and flour two 8-inch round cake pans or a 9×13-inch pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and creamy (about 3 minutes).
- Add eggs one at a time, beating after each. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.
- Fold in toasted pecans.
Step 3: Bake the Cake
Pour batter evenly into prepared pans. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Step 4: Make the Butter Pecan Frosting
- In a small pan, melt butter over medium heat. Add pecans and toast gently for 2–3 minutes until golden. Cool slightly.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and heavy cream. Mix until fluffy.
- Stir in buttered pecans and mix until combined.
Step 5: Frost & Serve
Spread frosting over cooled cake layers (or the top of the sheet cake). Decorate with extra toasted pecans for a bakery-style finish.
Nutritional Information (Per Slice – 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 6 g |
| Carbohydrates | 52 g |
| Fat | 28 g |
| Sugar | 38 g |
| Fiber | 2 g |
Tips & Variations
- For a richer flavor, brown the butter before mixing the frosting.
- Swap buttermilk for sour cream for extra moistness.
- Add a pinch of cinnamon or maple extract for depth.
- Make it a Bundt cake — bake in a greased Bundt pan for 50–55 minutes.
- Dust with powdered sugar instead of frosting for a lighter version.
Serving Suggestions
- Serve with a drizzle of warm caramel sauce or vanilla ice cream.
- Perfect alongside a cup of coffee or sweet tea.
- Dress it up with a butter pecan glaze for special occasions.
Common Mistakes to Avoid
- Skipping the pecan toasting: This step brings out their buttery flavor.
- Overmixing the batter: Leads to a dense cake — mix just until combined.
- Using cold butter or eggs: Always bring to room temperature for the best texture.
Storing Tips
- Room Temperature: Keeps 2–3 days covered.
- Refrigerate: Store up to 5 days in an airtight container.
- Freeze: Freeze unfrosted layers up to 2 months. Thaw overnight and frost before serving.
Conclusion
Rich, buttery, and filled with nutty caramel flavor, this Easy Homemade Butter Pecan Cake is a true Southern-style classic. With its moist crumb and crunchy toasted pecans, it’s a crowd-pleaser that’s perfect for every celebration — or just because you deserve something sweet. 🍰💛
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