Butter Pecan Cake Recipe

Butter Pecan Cake is a rich, moist dessert featuring toasted pecans and a buttery flavor that melts in your mouth. Perfect for celebrations, family gatherings, or simply indulging your sweet tooth, this recipe ensures a crowd-pleasing treat. Below is the recipe, divided into five detailed headings.

1. Ingredients Needed

For the Cake:

• Unsalted Butter: 1 cup (divided, 1/2 cup for pecans and 1/2 cup softened for batter)
• Pecans: 1 1/4 cups, chopped
• Dry Ingredients:
  • All-purpose flour: 2 cups
  • Baking powder: 2 teaspoons
  • Salt: 1/2 teaspoon
• Sugars:
  • Granulated sugar: 1 cup
  • Light brown sugar: 1/2 cup, packed
• Eggs: 3 large
• Vanilla Extract: 1 teaspoon
• Milk: 1 cup

For the Butter Pecan Frosting:

• Unsalted Butter: 1/2 cup, softened
• Powdered Sugar: 4 cups, sifted
• Heavy Cream: 1/4 cup (plus more if needed)
• Vanilla Extract: 1 teaspoon
• Pecans: 1/2 cup, finely chopped

2. Preparing the Toasted Pecans

Toasting the pecans is a key step in achieving the rich, nutty flavor that defines Butter Pecan Cake.

1. Melt Butter: In a skillet over medium heat, melt 1/2 cup of butter.
2. Toast the Pecans: Add the chopped pecans to the skillet. Stir frequently for 4–5 minutes until they become fragrant and golden brown. Be careful not to burn them.
3. Cool Completely: Remove the skillet from heat and allow the pecans to cool before adding them to the batter or frosting.

3. Making the Cake Batter

The cake batter combines simple ingredients for a light yet buttery texture.

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in Pecans: Gently fold in the toasted pecans to evenly distribute them in the batter.

4. Baking the Cake Layers

Divide Batter: Evenly distribute the batter between the prepared cake pans. Smooth the tops with a spatula.

1. Bake: Place the pans in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

5. Preparing the Frosting and Assembling the Cake

Frosting:

1. Cream the Butter: In a large bowl, beat the softened butter until creamy.
2. Add Powdered Sugar: Gradually add powdered sugar, alternating with heavy cream, until a smooth, spreadable consistency is reached.
3. Flavor and Mix: Stir in vanilla extract and fold in finely chopped pecans.

Assembly:

1. Layer and Frost: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake evenly.
2. Decorate: Garnish with additional toasted pecans, or pipe extra frosting for a decorative finish.

Tips for Success

• Drain Butter After Toasting Pecans: If excess butter remains in the skillet after toasting pecans, drain it off before adding pecans to the batter.
• Ensure Even Baking: Rotate the pans halfway through baking for an even rise.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.