Butter Pecan Cake (Printable)
A rich, moist cake featuring buttery toasted pecans throughout, topped with velvety buttercream frosting for a truly indulgent dessert experience.
# Ingredient List:
→ Toasted Pecans
01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter
→ Cake
03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature
→ Butter Pecan Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 1/4 cup heavy cream, plus more as needed
15 - 1 teaspoon vanilla extract
16 - 1/2 cup toasted pecans, finely chopped
# Steps:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
02 - Melt 2 tablespoons butter in skillet over medium heat. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4-5 minutes. Transfer to plate to cool.
03 - Whisk together flour, baking powder, baking soda, and salt in medium bowl.
04 - Beat 1 cup butter and sugar in large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients to wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for frosting.
07 - Divide batter evenly among prepared pans. Smooth tops. Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved chopped pecans.
09 - Place one layer on serving plate. Spread frosting over top. Repeat with remaining layers. Frost sides and top. Garnish with extra pecan halves if desired.
# Expert Advice:
01 -
- The toasted pecans folded into the batter create pockets of buttery crunch in every single bite
- Buttermilk keeps the cake incredibly moist while the buttercream frosting adds that melt in your mouth richness
02 -
- Room temperature ingredients are non negotiable here because cold eggs or butter will cause the batter to curdle and create a dense, tough cake
- Let the toasted pecans cool completely before folding them into the batter or they'll melt the butter and create greasy pockets
03 -
- Weigh your flour instead of scooping it directly from the bag to avoid adding too much and creating a dry cake
- Add a teaspoon of maple extract to the frosting for an even deeper, more complex pecan flavor