butter pecan cake recipe

Butter Pecan Cake is a perfect cake for the holidays! It’s brimming with buttery pecan flavor, it has a soft and tender crumb and it’s a perfectly moist cake (because dry cakes are the worst). It’s a recipe you’ll definitely want to add to the recipe box!

Why You’ll Love This Recipe

You will want to savor each and every bite of this cake! Not only is the cake itself perfectly delicious but it’s coated with a luscious cream cheese frosting, because cream cheese frosting is simply the best.

I love how the cream cheese balances out the sweetness of the cake as well as the buttermilk that’s blended into the batter. They also just add more depth of flavor so your cake will be anything but boring.

It’s loaded with pecans, making it a nut lover’s dream!

Kitchen Equipment You’ll Need

• Baking pan
• Large mixing bowl
• Electric mixer
• Wire racks
• Three 9-inch round baking pans

Ingredients

• 1-1/4 cups butter, softened, divided
• 2 teaspoons baking powder
• 2-2/3 cups chopped pecans
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups sugar
• 1 cup milk
• 4 eggs
• FROSTING:
• 8 to 8-1/2 cups confectioners’ sugar
• 1 can (5 ounces) evaporated milk
• 2 teaspoons vanilla extract
• 1 cup butter, softened

Step-by-Step Instructions

1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350°F for 20-25 minutes or until toasted, stirring frequently; set aside.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
3. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
4. Pour into three greased and floured 9-inch round baking pans. Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans.
7. Spread frosting between layers and over the top and sides of the cake.

Tips for Success

• Make sure your butter is softened to room temperature for easier mixing.
• Toast the pecans to bring out their natural flavors.
• Use fresh baking powder for the best rise.

Additional Tips and Variations

• Try adding a pinch of cinnamon to the batter for a warm, spiced flavor.
• If you prefer a less sweet frosting, reduce the amount of confectioners’ sugar.

Nutritional Highlights (Per Serving)

Calories: 450, Fat: 25g, Carbohydrates: 55g, Protein: 5g

Frequently Asked Questions (FAQ)

Can I use a different type of nut? Yes, walnuts or almonds can be a great substitute if you’re not a fan of pecans.

How should I store the cake? Store it in an airtight container in the refrigerator for up to 5 days.

Can I make this cake ahead of time? Absolutely, you can bake the layers a day in advance and frost them when you’re ready to serve.

Conclusion

This Butter Pecan Cake is a delightful treat that’s perfect for any holiday gathering or special occasion. Its rich flavors and creamy frosting are sure to impress your family and friends. I invite you to try this recipe and share your experiences in the comments below. Enjoy every delicious bite!