Instructions
Toast the Pecans:
In a skillet over medium heat, melt 2 tablespoons of butter.
Add chopped pecans and toast, stirring often, for about 5 minutes until golden and fragrant. Set aside to cool.
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter with granulated and brown sugar until fluffy.
Add eggs one at a time, beating after each. Stir in vanilla.
Alternate adding flour mixture and buttermilk to the wet mix, starting and ending with flour.
Fold in the toasted pecans.
Pour into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
Make the Frosting:
In a saucepan, melt butter over medium heat. Stir in brown sugar and cream.
Bring to a gentle boil, then remove from heat. Let cool for 5–10 minutes.
Whisk in powdered sugar, vanilla, and salt until smooth and spreadable.
Spread over cooled cake immediately—it sets quickly.
Tips & Variations
Use dark brown sugar in the frosting for deeper molasses notes.
Add bourbon to the frosting for a grown-up twist.
Turn it into cupcakes—just reduce bake time to 18–20 minutes.
Add shredded coconut or chopped dates for extra texture.
Make a layer cake and fill the middle with whipped cream or buttercream.
Note
Don’t overmix the batter—just blend until the flour disappears. And don’t skimp on the pecan toasting. It’s non-negotiable.
Serving Suggestions
Serve warm with a scoop of butter pecan or vanilla ice cream.
Drizzle with salted caramel sauce for extra indulgence.
Pair with hot coffee, spiced cider, or bourbon neat.
Top with extra toasted pecans for crunch and visual appeal.
Nutrition Information (Per Slice – Based on 12 servings)
Calories: 520
Fat: 31g
Saturated Fat: 14g
Carbohydrates: 55g
Sugar: 38g
Protein: 5g
Sodium: 300mg
User Reviews/Comments
Theresa J. (Montgomery, AL):
“This cake tasted like something my grandma would’ve made. Everyone at Sunday dinner went for seconds.”
Luis P. (Austin, TX):
“Brown sugar frosting is out of this world. I added a splash of bourbon—game changer.”
Megan F. (Seattle, WA):
“Super moist and full of pecans. Made it for Thanksgiving and it was the first dessert to vanish.”
FAQs
Can I make butter pecan cake ahead of time?
Yes, you can bake the cake a day or two ahead. Store unfrosted cake wrapped tightly at room temp. Frost just before serving.
Can I freeze this cake?
Absolutely. Wrap cooled, unfrosted layers in plastic and foil. Freeze up to 2 months. Thaw and frost as needed.
What’s the best substitute for buttermilk?
Mix 1 tablespoon lemon juice or vinegar into 1 cup milk. Let sit 5 minutes and use in place of buttermilk.
Nutrition Information (Per Slice – Based on 12 servings)
Calories: 520
Fat: 31g
Saturated Fat: 14g
Carbohydrates: 55g
Sugar: 38g
Protein: 5g
Sodium: 300mg
User Reviews/Comments
Theresa J. (Montgomery, AL):
“This cake tasted like something my grandma would’ve made. Everyone at Sunday dinner went for seconds.”
Luis P. (Austin, TX):
“Brown sugar frosting is out of this world. I added a splash of bourbon—game changer.”
Megan F. (Seattle, WA):
“Super moist and full of pecans. Made it for Thanksgiving and it was the first dessert to vanish.”
FAQs
Can I make butter pecan cake ahead of time?
Yes, you can bake the cake a day or two ahead. Store unfrosted cake wrapped tightly at room temp. Frost just before serving.
Can I freeze this cake?
Absolutely. Wrap cooled, unfrosted layers in plastic and foil. Freeze up to 2 months. Thaw and frost as needed.
What’s the best substitute for buttermilk?
Mix 1 tablespoon lemon juice or vinegar into 1 cup milk. Let sit 5 minutes and use in place of buttermilk.
Ingredients
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