​​​​​​​​​​​​​​​Butter Pecan Cake Recipe: Moist, Nutty & Irresistible

There’s something magical about the combination of rich butter, toasted pecans, and tender cake that speaks directly to the soul. This Butter Pecan Cake brings together all the comforting flavors of the beloved ice cream flavor in cake form, creating a dessert that’s both nostalgic and utterly satisfying. The recipe transforms simple pantry staples into a show-stopping cake with layers of buttery goodness and the warm, nutty crunch of toasted pecans.

What makes this cake truly special is the way the butter and pecans work together – the nuts are toasted to golden perfection, releasing their natural oils and deepening their flavor, while brown butter adds an extra layer of nutty richness throughout the cake. The result is a dessert that’s moist, flavorful, and impossible to resist. Whether you’re celebrating a special occasion or simply treating yourself to something wonderful, this cake delivers pure comfort in every bite.

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup pecans, chopped and toasted

For the Butter Pecan Frosting:

• ½ cup unsalted butter
• 4 cups powdered sugar
• ¼ cup heavy cream or milk
• 1 teaspoon vanilla extract
• ¾ cup pecans, chopped and toasted
• Pinch of salt

Substitution Options:

• Gluten-free: Replace flour with 1:1 gluten-free baking flour
• Dairy-free: Use plant-based butter and non-dairy milk
• Egg-free: Substitute each egg with ¼ cup unsweetened applesauce

Time & Planning

Prep time: 25 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 30 minutes (including cooling)

Make-ahead tips for Butter Pecan Cake: Toast the pecans up to 3 days in advance and store them in an airtight container. The cake layers of your Butter Pecan Cake can be baked a day ahead, wrapped tightly, and stored at room temperature. For the best results, frost your Butter Pecan Cake on the day you plan to serve it.

Time-saving tip: While the cake bakes, prepare your frosting and toast the pecans for decoration. This multitasking approach ensures everything comes together smoothly.

How to Make It

1. Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour, tapping out any excess. This ensures your cakes release easily after baking.

2. Toast the Pecans

Spread chopped pecans on a baking sheet and toast for 8-10 minutes until fragrant and golden. The aroma will fill your kitchen when they’re ready. Set aside to cool completely.

3. Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes. The mixture should look pale and increase in volume – this creates the cake’s tender texture.

4. Add Eggs and Vanilla

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract until combined.

5. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents.

6. Alternate Wet and Dry Ingredients

Add the flour mixture to the butter mixture in three additions, alternating with buttermilk in two additions. Begin and end with flour mixture. Mix just until combined – overmixing leads to tough cake.

7. Fold in Pecans

Gently fold the toasted pecans into the batter, distributing them evenly throughout.

8. Bake the Cakes

Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

9. Make Brown Butter Frosting

While cakes cool, heat butter in a small saucepan over medium heat until it turns golden brown and smells nutty. Let cool slightly, then beat with powdered sugar, cream, vanilla, and salt until smooth. Fold in toasted pecans.

10. Assemble the Cake

Once completely cool, place one layer on serving plate, spread frosting on top, then add second layer. Frost top and sides, finishing with remaining toasted pecans.

Nutrition Overview

Per serving (based on 12 servings):

• Calories: approximately 520
• Protein: 6g
• Carbohydrates: 68g
• Fat: 26g
• Fiber: 2g

This Butter Pecan Cake provides healthy fats from pecans along with moderate amounts of protein. The nuts also contribute vitamin E and minerals such as magnesium. Nutritional values for this Butter Pecan Cake may vary depending on the specific ingredients and portion sizes used.

Healthier Variations

For a lighter version of Butter Pecan Cake, substitute half the butter with unsweetened applesauce and use Greek yogurt in place of some of the buttermilk. This lightened Butter Pecan Cake reduces calories while still maintaining moisture. You can also reduce the sugar by ¼ cup without significantly affecting the taste or texture.

To make a gluten-free Butter Pecan Cake, use almond flour combined with a gluten-free flour blend for added protein and a subtle nutty flavor. For dairy-free needs, coconut oil works well in place of butter, though it will give the Butter Pecan Cake a slightly different flavor profile.

Serving Ideas

This Butter Pecan Cake shines as a centerpiece dessert, making it perfect for autumn gatherings or holiday celebrations. Serve slices of Butter Pecan Cake with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra touch of indulgence.

Pair Butter Pecan Cake with coffee, spiced tea, or even a glass of bourbon for adult gatherings. This Butter Pecan Cake also works beautifully for afternoon tea, cut into smaller squares and served alongside fresh fruit for an elegant presentation.

Common Mistakes & How to Fix Them

Dense, heavy cake: This usually happens from overmixing or using cold ingredients. Ensure all ingredients are at room temperature and mix just until combined.

Dry cake: Overbaking is the culprit here. Check for doneness at the minimum time and remember that cakes continue cooking slightly after removal from oven.

Pecans sinking: Tossing nuts in a light coating of flour before folding into batter helps them stay suspended throughout the cake.

Lumpy frosting: Make sure the brown butter has cooled adequately before mixing, and sift powdered sugar if it seems clumpy.

Storage & Reheating

Store the Butter Pecan Cake covered at room temperature for up to 3 days, or refrigerate the Butter Pecan Cake for up to one week. For longer storage, wrap unfrosted Butter Pecan Cake layers tightly and freeze them for up to 3 months.

This Butter Pecan Cake actually improves after a day, as the flavors meld and deepen. Bring refrigerated Butter Pecan Cake to room temperature before serving for the best taste and texture.

Conclusion

This Butter Pecan Cake delivers everything you want in a homemade dessert: rich flavor, tender texture, and the deep satisfaction that comes from creating something truly special. The combination of toasted pecans and nutty brown butter gives this Butter Pecan Cake layers of complexity that make every bite unforgettable.

This Butter Pecan Cake recipe is forgiving enough for beginners yet impressive enough for experienced bakers who want to create something extraordinary. Don’t hesitate to make your Butter Pecan Cake your own by adjusting the sweetness or adding complementary flavors like vanilla, cinnamon, or even a touch of bourbon.

For more Recipes follow me in Pinterest.

Frequently Asked Questions

​​​​​​​​​​​​​​​Butter Pecan Cake Recipe: Moist, Nutty & Irresistible

---

• Author: Amy
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

Butter Pecan Cake is a tender, nutty cake loaded with toasted pecans and layered with rich brown butter frosting. Perfect for fall gatherings, holidays, or as a show-stopping dessert, this cake combines buttery sweetness with the warm crunch of toasted nuts.

---

Ingredients

Scale 1x2x3x

For the Cake:

• 2½ cups all-purpose flour

• 2 cups granulated sugar

• 1 cup unsalted butter, softened

• 4 large eggs, room temperature

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup pecans, chopped and toasted

For the Butter Pecan Frosting:

• ½ cup unsalted butter

• 4 cups powdered sugar

• ¼ cup heavy cream or milk

• 1 teaspoon vanilla extract

• ¾ cup pecans, chopped and toasted

• Pinch of salt

Substitution Options:

• Gluten-free: Replace flour with 1:1 gluten-free baking flour

• Dairy-free: Use plant-based butter and non-dairy milk

• Egg-free: Substitute each egg with ¼ cup unsweetened applesauce

Cook Mode Prevent your screen from going dark

---

Instructions

• Prep & Toast Pecans
  Preheat oven to 350°F. Grease two 9-inch round pans. Toast 1 cup chopped pecans for 8–10 minutes until fragrant. Set aside.

• Make Cake Batter
  Beat 1 cup butter and 2 cups sugar until pale and fluffy. Add 4 eggs one at a time, then 1 tsp vanilla. Whisk 2½ cups flour, 2 tsp baking powder, ½ tsp salt. Alternate adding flour mixture and 1 cup buttermilk to butter mixture, beginning and ending with flour. Fold in toasted pecans.

• Bake Cakes
  Divide batter between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.

• Make Brown Butter Frosting
  Melt ½ cup butter in a pan until golden brown; cool slightly. Beat with 4 cups powdered sugar, ¼ cup cream, 1 tsp vanilla, and a pinch of salt until smooth. Fold in ¾ cup toasted pecans.

• Assemble Cake
  Layer one cake on a plate, spread frosting, top with second layer, then frost sides and top. Garnish with remaining pecans.

• Prep Time: 25 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 520
• Fat: 26g
• Carbohydrates: 68g
• Fiber: 2g
• Protein: 6g