Butter Pecan Cake Recipe – The Sweet Comfort of Home

There’s something magical about the smell of cake baking in the oven, isn’t there? The warmth envelops the kitchen, wrapping you in a cozy embrace, and suddenly everything feels just a bit brighter. When I think back to family dinners at my grandmother’s house, the unmistakable scent of her Butter Pecan Cake rising from the oven fills my heart with nostalgia. The buttery aroma mingled with toasted pecans creates an atmosphere of comfort and sweet anticipation. If you’re craving a slice of home, this Butter Pecan Cake will do just the trick.

Why You’ll Love It

• Quick and easy to make — This cake comes together in no time!
• Comforting homemade flavor — Perfect for bringing back sweet memories.
• Made with simple ingredients — No fancy tools or tricks needed!
• Great for any occasion — Birthdays, holidays, or just because.
• Always a crowd-pleaser — Everyone will be asking for seconds!

Ingredients You’ll Need

• 1 cup (226g) unsalted butter
• 3 cups (333g) cake flour
• 1 cup (200g) granulated sugar
• 1 cup (200g) light brown sugar, firmly packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups (354ml) buttermilk, room temperature preferred
• 2 large eggs, room temperature preferred
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (160g) pecan halves, very finely chopped
• 1 ½ cups (340g) unsalted butter, softened
• 6 oz cream cheese, softened
• ⅓ cup (66g) light brown sugar, firmly packed
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 4 ½ cups (562g) powdered sugar
• 1 Tablespoon heavy cream
• ⅓ cup (35g) pecan halves, very finely chopped, optional

Chef’s Note: Use unsalted butter for better flavor control—trust me, it makes all the difference!

How to Make It

1. Brown the Butter: Start by melting your unsalted butter over medium-low heat. As it melts, lovingly swirl it around in the pan until it begins to bubble and sizzle. After a few moments, raise the heat slightly. Keep an eye on it, because you want it to develop those lovely golden-brown specks. This brings out a nutty flavor that’s simply irresistible.

2. Preheat the Oven: While you’re melting the butter, preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans so your cake comes out perfectly.

3. Mix the Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Let those dry ingredients mingle for a moment — they’re about to become something magical!

4. Combine Ingredients: Pour your browned butter into the bowl, mixing until everything is well combined. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until they look creamy and smooth. Gradually add this mixture to your dry ingredients, stirring until just combined. It’s okay if there are a few lumps—overmixing will lead to a dense cake!

5. Add Pecans: Gently fold in the finely chopped pecans. The crunchiness of the pecans provides a delicious texture that complements the soft cake perfectly.

6. Bake: Divide the batter evenly among your prepared pans. Slide them into the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. The wait will be worth it, I promise!

7. Cool: Once baked, allow the cakes to cool completely in the pans. This is a great time to breathe in that warm, buttery smell filling your kitchen!

8. Make the Frosting: In a large bowl, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until it’s fluffy and oh-so-smooth. Gradually add in the powdered sugar, following up with heavy cream until the frosting reaches the perfect spreadable consistency.

9. Assemble: If your cakes have domed tops, feel free to level them off! Spread a layer of frosting between each cake layer, then frost the top and sides. Finally, decorate with additional chopped pecans and some lovely piped frosting swirls if you’re feeling adventurous!

Kitchen Tips

• Time-Saving Trick: You can make your Butter Pecan Cake layers ahead of time. Simply wrap the cooled layers tightly in plastic wrap and refrigerate them until you’re ready to frost!
• Common Mistake Fix: If your cake doesn’t rise as expected, check that your baking powder and baking soda are fresh — they need to be active to create that airy texture.
• Creative Twist: Feel free to swap the buttermilk for plain yogurt or sour cream for a tangy, moist cake.

Serving Ideas

Serving a slice of Butter Pecan Cake is like wrapping your loved ones in a warm hug. This cake shines at family dinners or draped in soft light during a cozy Sunday brunch. For a little extra flair, serve with a dollop of whipped cream or a scoop of vanilla ice cream — it’s a luscious match! Picture it: a slice on the table, surrounded by laughter and stories, as people cut into the cake, revealing its stunning layers and creamy frosting.

Storing & Leftovers

• Storing: Store any leftover Butter Pecan Cake in an airtight container in the fridge for up to a week. It stays deliciously moist!
• Freezing: You can freeze the cake layers as well, just wrap them well in plastic wrap and foil. Thaw before frosting and serving.
• Fun Leftover Idea: Use leftover cake scraps or trimmings to make delightful cake pops — simply crumble and mix with a bit of frosting, then roll into balls and dip in chocolate!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, once all those wonderful flavors meld together!

Q: Can I swap any ingredients?
A: Of course! Use what you have. The recipe is very forgiving, so make it your own!

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Serve with a cup of coffee for the ultimate comfort!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that deliciously sweet smell wafting through your kitchen — that’s your sign!

Final Thoughts

Making a Butter Pecan Cake is more than just baking; it’s a delicious way to fill your home with love and warmth. Whether it’s for a special occasion or just a quiet evening in, this cake brings everyone together. I cherish the memories tied to this recipe and encourage you to make it your own, adding your unique touch. After all, every family has its favorite stories, and what better way to share them than over a slice of your very own Butter Pecan Cake?

Butter Pecan Cake

This Butter Pecan Cake is quick and easy to make, featuring a comforting homemade flavor with simple ingredients, perfect for any occasion and loved by everyone.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup unsalted butter Use unsalted butter for better flavor control.
• 3 cups cake flour
• 1 cup granulated sugar
• 1 cup light brown sugar, firmly packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups buttermilk, room temperature preferred
• 2 large eggs, room temperature preferred
• 1 ½ teaspoons vanilla extract
• 1 ½ cups pecan halves, very finely chopped

For the Frosting

• 1 ½ cups unsalted butter, softened
• 6 oz cream cheese, softened
• ⅓ cup light brown sugar, firmly packed
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 4 ½ cups powdered sugar
• 1 Tablespoon heavy cream
• ⅓ cup pecan halves, very finely chopped, optional For decoration.

Method

 

Preparation

1. Start by melting your unsalted butter over medium-low heat. Swirl it in the pan until it develops golden-brown specks.
2. While the butter is melting, preheat your oven to 350°F (175°C) and grease and line three 8-inch round baking pans.
3. In a large bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
4. Pour your browned butter into the dry ingredients and mix until combined. In a separate bowl, whisk buttermilk, eggs, and vanilla until smooth, then add to the dry mixture.
5. Gently fold in the finely chopped pecans.

Baking

1. Divide the batter evenly among the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
2. Allow the cakes to cool completely in the pans.

Frosting

1. In a large bowl, beat together softened butter, cream cheese, light brown sugar, vanilla, and salt until fluffy. Gradually add in powdered sugar and heavy cream until the frosting is smooth.

Assembly

1. Level the cakes if necessary, spread frosting between layers, then frost the top and sides of the cake. Decorate with additional chopped pecans if desired.

Notes

Store leftovers in an airtight container in the fridge for up to a week. For a creative twist, use plain yogurt or sour cream instead of buttermilk.