Butter Pecan Cake is a classic Southern dessert known for its rich, buttery flavor and crunchy pecans.

This cake features layers of moist and tender cake infused with the nutty taste of toasted pecans, filled and frosted with a creamy butter pecan frosting.

It’s a perfect treat for any occasion, combining the comforting flavors of butter and pecans in every bite.

Ingredients:

    For the Butter Pecan Cake:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 cup toasted pecans, chopped

For the Butter Pecan Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream (or milk)
• 1 teaspoon vanilla extract
• 1 cup toasted pecans, chopped (for decoration)

How to Make Butter Pecan Cake:

    Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

Prepare Pecans:

Spread the pecans on a baking sheet and toast them in the preheated oven for about 8-10 minutes, or until fragrant and lightly browned. Let them cool completely, then chop them finely.

Cream Butter and Sugars:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using a hand mixer or stand mixer.

    Add Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.

    Combine Dry Ingredients:

In a separate bowl, sift together the cake flour, baking powder, and salt.

Alternate Adding Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

    Fold in Toasted Pecans:

Gently fold in the chopped toasted pecans until evenly distributed throughout the batter.

    Bake the Cake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Cool the Cakes:

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

    Make Butter Pecan Frosting:

In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

    Add Cream and Vanilla:

Mix in the heavy cream (or milk) and vanilla extract until the frosting is smooth and fluffy.

    Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of butter pecan frosting evenly over the top. Repeat with the second and third cake layers, stacking them on top of each other.

Frost and Decorate:

Frost the top and sides of the cake with the remaining butter pecan frosting. Use a spatula to create swirls or smooth out the frosting. Press chopped toasted pecans onto the sides of the cake for decoration.

Chef’s Note:

Toasting the pecans enhances their flavor and gives the cake a richer taste. Make sure the pecans are cooled completely before adding them to the batter.

For a deeper flavor, you can add a splash of bourbon to the frosting or brush the cake layers with a simple syrup infused with bourbon before frosting.

Nutrition Information (per serving):

• Calories: Approximately 600 kcal
• Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 180mg
• Carbohydrates: 70g
• Fiber: 2g
• Sugar: 55g
• Protein: 5g

Enjoy this Butter Pecan Cake as a delightful dessert that’s perfect for special occasions or whenever you crave a taste of Southern comfort. Its buttery richness and crunchy pecans make it a favorite among cake lovers!

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