This butter pecan cake is a true southern classic, combining the rich flavor of toasted pecans with a buttery, moist cake. The pecans, toasted to perfection, add a delicious crunch and depth to each bite, while the creamy butter frosting provides the perfect sweet complement. It’s a cake that will fill your kitchen with warmth and nutty aromas, and every slice is bound to impress. Whether it’s for a family gathering, a special occasion, or simply because you crave a comforting dessert, this butter pecan cake is sure to satisfy!
Ingredients:
For the cake:
- 1 cup unsalted butter (softened)
- 2 cups chopped pecans
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 1 ½ cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (add more if needed for consistency)
- 1 cup chopped pecans (for topping)
Instructions:
- Toast the Pecans:
Preheat your oven to 350°F (175°C). In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and stir constantly for about 4-5 minutes until the pecans are toasted and fragrant. Set them aside to cool. - Prepare the Cake Batter:
In a large mixing bowl, cream 1 cup of softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined. - Fold in the Pecans:
Once the batter is mixed, fold in the toasted pecans gently until evenly distributed. - Bake the Cake:
Divide the batter evenly between two greased and floured 9-inch round cake pans. Smooth the tops with a spatula and tap the pans lightly on the counter to remove any air bubbles. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. - Make the Frosting:
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the vanilla extract and 2 tablespoons of heavy cream, then beat on high speed for 3-4 minutes until the frosting is fluffy. If the frosting is too thick, add a little more cream, 1 tablespoon at a time, until you reach the desired consistency. - Assemble the Cake:
Once the cakes are completely cooled, spread a thick layer of frosting on top of one layer. Place the second layer on top and frost the entire cake with the remaining frosting. Sprinkle the top with the extra toasted pecans for garnish. - Serve:
Slice and enjoy this rich, buttery, and nutty cake!
