Print

Butter Pecan Cake Recipe

Butter Pecan Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A soft, moist butter pecan cake made with browned butter, finely chopped pecans, and topped with a smooth brown sugar cream cheese frosting. Perfect for beginner bakers.

Ingredients

Scale
  • 1 cup unsalted butter
  • 3 cups cake flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar (firmly packed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups pecan halves, finely chopped
  • 6 oz cream cheese, softened
  • 1 1/2 cups unsalted butter, softened (for frosting)
  • 1/3 cup light brown sugar (for frosting)
  • 1 1/2 teaspoons vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 4 1/2 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1/3 cup pecans, finely chopped (optional garnish)

Instructions

  1. Brown the butter by melting it over medium-low heat, then increase to medium and stir until golden specks appear. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C), grease and line three 8-inch round cake pans with parchment paper.
  3. In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt. Add browned butter and mix on low speed until incorporated.
  4. In a separate bowl, whisk together buttermilk, eggs, and vanilla. Slowly mix into the dry ingredients, scraping down the sides halfway through.
  5. Fold in the finely chopped pecans until evenly distributed. Divide the batter into the prepared pans.
  6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  7. To make the frosting, beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar, then heavy cream, and beat until fluffy.
  8. Assemble and frost the cake, layering with frosting between each cake layer. Cover the outside with a thin coat and top with piped swirls and chopped pecans if desired.

Notes

  • You can toast the pecans beforehand for a deeper flavor.
  • If only two cake pans are available, let remaining batter sit at room temperature while the first batch bakes.
  • Use a food processor to finely chop the pecans, but avoid over-processing into a paste.
  • Chill the frosting slightly if it becomes too soft to spread.

Nutrition

Find it online: https://thecookingsisters.com/butter-pecan-cake/

The Sisters Cooking