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
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
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