Warm toasted pecans, brown sugar in the air, and the sound of a cake pan tapping on the counterfeels like late fall at my grandmother’s in Georgia. This Butter Pecan Cake captures that same cozy magic but in less time and with a whole lot less fuss. Folks are falling back in love with old-fashioned flavors, and this one leads the pack.
The base starts with a butter pecan cake mix, but we take it up a notchthink deeply toasted pecans folded into a rich, caramel-swirled batter. It’s smooth, buttery, and laced with crunch in every bite. The frosting? Buttery, vanilla-kissed, and dangerously lickable. Like the Southern version you maybe grew up with, but easy enough for a Tuesday night treat. Pantry staples, no mixer, and totally freezer-friendly.
I first baked it during a chilly March in 2017 while testing cake mix desserts with limited time and a toddler napping down the hall. When my neighbor knockeduninvitedand left with two slices, I knew it had something. Toasting the pecans low and slow first? Total game-changer. I’ve fine-tuned cake mix recipes for over eight years, and this one’s climbed the charts fast.
Thomas Baker
Butter Pecan Cake – Irresistibly Easy and Delicious Recipe
Discover the rich, nutty flavors of this Butter Pecan Cake, a Southern Butter Pecan Cake favorite that’s perfect for any occasion. This recipe offers a moist, tender crumb combined with a luscious Butter Pecan Cake Frosting that elevates every bite. Whether you’re searching for Butter Pecan Cake Mix Desserts or a classic Pecan Cake Recipe, this homemade cake is both easy and irresistibly delicious.
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
Method
Begin by melting the butter in a saucepan over medium-low heat, then increase the temperature slightly and cook until you see golden brown flecks appear, indicating the butter is browned. Set it aside to cool completely.
Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
Pour the cooled browned butter into the dry ingredients and stir until everything is thoroughly incorporated.
In a separate bowl, whisk the buttermilk, eggs, and vanilla extract together. Slowly add the dry mixture into the wet ingredients, mixing gently until just blended. Fold in the finely chopped pecans.
Distribute the batter evenly into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool fully before frosting.
To make the icing, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add the powdered sugar and heavy cream while continuing to beat until the frosting is light and fluffy.
If needed, level the cooled cakes. Assemble by spreading icing between each layer, then cover the entire cake with the remaining frosting. Garnish the top with additional chopped pecans and pipe decorative frosting swirls if you like.
Notes
Take your time browning the butter, as it gives a deep, nutty taste to the cake—make sure it cools before mixing to avoid affecting the batter texture. Using room temperature eggs and buttermilk helps the batter blend more smoothly and bakes more evenly. For a finer texture, consider pulsing the pecans in a food processor instead of chopping by hand.
Why You’ll Love This Butter Pecan Cake
This Butter Pecan Cake is like a warm hug straight from the oven. With its toasted pecans, browned butter, and creamy frosting, every bite feels nostalgic and indulgent. Here’s why it’s a must-make:
Comforting and nostalgic: It channels the classic flavors of a Southern Butter Pecan Cake but keeps things easy and approachable.
Beginner-friendly: The steps are simple and manageable, even if you’re new to baking layer cakes.
Textured and flavorful: The combination of crunchy pecans and creamy frosting is pure dessert bliss.
Perfect for special moments: Whether it’s Sunday dinner or a holiday table centerpiece, this cake shines.
Key Ingredients and Tools You’ll Need
Let’s break down the essentials to help you prep like a pro:
Cake Flour: Gives the cake a soft, fine crumb that melts in your mouth.
Browned Butter: This brings a deep, nutty richness you can’t skip. Trust me, it’s worth the extra step!
Buttermilk: Adds moisture and tang, ensuring the cake stays tender.
Pecans: Finely chopped to add crunch and flavor; pre-toasting them intensifies their nuttiness.
Three 8-inch round pans: Key for creating the beautifully stacked layers of cake.
Pro Tip:
Make sure your butter, buttermilk, and eggs are at room temperature for a silky batter that bakes evenly.
Step-by-Step: How to Make Butter Pecan Cake
Here’s an easy guide to help you bake this buttery masterpiece from start to finish:
Browning the butter: Melt butter over medium-low heat, stirring occasionally. Once golden brown specks form, remove and let cool completely.
Mix the dry ingredients: Combine cake flour, sugars, baking powder, baking soda, and salt in a large bowl.
Blend in the butter: Pour the cooled browned butter into the dry ingredients and stir until incorporated.
Add wet ingredients: Whisk buttermilk, eggs, and vanilla in a separate bowl, then gently mix into the dry ingredients. Fold in finely chopped pecans.
Bake: Divide batter between greased and lined pans. Bake at 350°F for 30 minutes, or until a toothpick comes out clean. Cool completely.
Make the frosting: Beat softened butter, cream cheese, brown sugar, salt, and vanilla until creamy. Gradually add powdered sugar, followed by heavy cream, until fluffy.
Assemble: Stack the fully cooled cake layers with generous frosting in between. Frost the sides and top, and optionally decorate with more pecans and frosting swirls.
Baking Timeline:
Step
Time
Browning the Butter
10 minutes
Mixing the Batter
15 minutes
Baking
30 minutes
Cooling and Frosting
1–2 hours
Serving and Storing Butter Pecan Cake
Serving: This cake pairs beautifully with a hot coffee or a spiced tea. Serve slightly chilled or at room temperature for the best texture.
Storage: Cover leftovers tightly and refrigerate for up to 5 days. Let slices sit out for about 15 minutes before serving for a softer bite.
Freezing: Wrap unfrosted cake layers individually in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before frosting and assembling.
Quick Storage Tips:
Storage Method
Best By
Refrigerated (Frosted Cake)
5 days
Freezer (Unfrosted Layers)
3 months
Troubleshooting: Tips for Success
Cake sinking in the middle? Make sure your baking powder is fresh, and don’t open the oven door too soon!
Frosting too soft? Pop it in the fridge for 10–15 minutes to firm up before spreading.
Browning butter too quickly? Lower the heat slightly and watch closelyit can go from perfect to burnt quickly.
This Butter Pecan Cake is one of those classic Pecan Cake Recipes that guarantees success with a little love and attention to detail!
Expert Says
Butter pecan cake achieves its rich flavor through the Maillard reaction, where heating butter and pecans enhances their nutty aroma and deepens sweetness. Using browned butter in the batter not only improves moistness but also adds a complex, toasted note that distinguishes this classic dessert.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Long Road to a Truly Great Butter Pecan Cake
After several attempts that ended in too-dry crumb or burnt pecans, I finally nailed this Butter Pecan Cake. It took some trial and error to balance the buttery richness with just the right nutty crunch, but this recipe is the result of all those kitchen lessons and careful tweaks.
FAQs ( Butter Pecan Cake )
How do I store leftover cake to keep it fresh?
Store leftover slices in an airtight container at room temperature if you plan to eat them within two days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. Make sure to bring refrigerated cake to room temperature before serving for the best texture.
Can I make this recipe ahead of time?
This dish can be made a day in advance and stored covered in the refrigerator. Just be sure to frost the cake right before serving to keep the frosting fresh and prevent it from becoming soggy. Allow it to come to room temperature before cutting to preserve flavor and texture.
What kind of pecans should I use?
For this meal, use fresh or lightly toasted pecans to enhance their natural buttery flavor. Raw pecans keep the cake moist while adding crunch. Avoid salted or flavored nuts, so the taste stays balanced and true to the classic Southern style.
How can I make the frosting smoother and creamier?
Use room-temperature butter and cream cheese before mixing, and sift the powdered sugar to avoid lumps. Beat the frosting on medium speed until fluffy, scraping down the bowl often. Adding a tablespoon of heavy cream can help achieve a lighter, creamier texture perfect for spreading.
Can I use a cake mix for this recipe?
Yes, a yellow cake mix works well for this dish and cuts down on prep time. Add chopped pecans and butter pecan frosting to elevate the flavor. This approach is popular in many Butter Pecan Cake mix recipes and keeps the taste homemade with less effort.
Conclusion
This Butter Pecan Cake comes together in under an hour and fills your kitchen with that warm, nutty aroma that feels like a cozy afternoon at home. You’ll love how tender layers meet crunchy, toasted pecans and silky frostingit’s comfort baking at its finest.
For a fun twist, try swapping pecans for toasted walnuts or add a splash of bourbon to the frosting for a grown-up touch. Leftovers? Wrap ’em tight and pop slices in the fridgejust bring to room temp before serving, a little friendly tip from my test kitchen adventures.
Did this buttery, pecan-studded cake bring back any memories for you? I’d love to see your photos or hear your storyfeel free to share and save this recipe for your next family gathering. Baking like this always tastes best when it’s shared.
