Go Back

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
Cook Time 30 minutes
Total Time 50 minutes
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.