This butter pecan cake is a Southern favorite. It features tender, buttery cake layers and a sweet frosting, both loaded with the nutty flavor of toasted pecans.
This recipe comes together in about an hour and a half, not including cooling time. Making a layer cake from scratch is satisfying, and this one is a wonderful choice for celebrations or a special weekend dessert.
Why is Butter Pecan Cake a Must-Try?
Toasting the pecans with butter deepens their nutty flavor and adds a pleasant crunch to the cake and frosting.
Alternating the flour mixture and milk prevents the gluten from overdeveloping, which results in a more tender cake crumb.
Using room temperature ingredients helps them combine into a smooth, uniform batter, which helps the cake rise evenly.
Ingredients for Butter Pecan Cake
• Pecans: You can use pecan halves or pieces. Toasting them is key for the best flavor, so do not skip that step.
• Butter: Unsalted butter is recommended to control the saltiness. If you only have salted butter, reduce the added salt in the cake by half.
• Milk: Whole milk or 2% milk both work well. For a slightly tangy flavor, you could substitute with buttermilk.
• Evaporated Milk: This gives the frosting a special richness. In a pinch, you can substitute with heavy cream, adding it slowly until you reach the right consistency.
• Eggs: Be sure your large eggs are at room temperature. To warm them quickly, place them in a bowl of warm water for 5-10 minutes.
Exact quantities are in the recipe card below.
How to Make Butter Pecan Cake
Step 1: Toast the Pecans and Prepare Pans
Start by toasting the pecans with a little butter in the oven to bring out their nutty flavor. While they toast and cool, prepare your three 9-inch cake pans by greasing and flouring them so the cakes release easily.
Step 2: Make the Cake Batter
In a large bowl, cream the butter and sugar until fluffy, then beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt to ensure the leavening is evenly distributed.
Step 3: Combine and Bake
Alternate adding the dry ingredients and the milk to the butter mixture, mixing until just combined. Fold in most of the toasted pecans. Divide the batter between the prepared pans and bake until a wooden skewer comes out clean.
Step 4: Whip Up the Frosting and Assemble
While the cakes cool completely, make the frosting. Beat softened butter until creamy, then gradually add the confectioners’ sugar, evaporated milk, and vanilla. Once the cake is cool, stack, and frost the layers, using the remaining toasted pecans in the frosting.
What to Serve with Butter Pecan Cake
A simple scoop of vanilla ice cream or a drizzle of caramel sauce can complement the nutty flavors of the cake.
Expert Tips for Butter Pecan Cake
For the best results, use room temperature ingredients (butter, eggs, milk) to ensure a smooth, well-combined batter.
Be careful not to overmix the batter after adding the flour. Mix only until the flour streaks disappear to keep the cake tender.
Allow the cake layers to cool completely before frosting. A warm cake will melt the frosting and cause the layers to slide.
You can toast the pecans up to two days in advance. Store them in an airtight container at room temperature.
How to Store and Freeze Butter Pecan Cake
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, let it sit at room temperature for 20-30 minutes before serving. You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Butter Pecan Cake Recipe FAQs
Can I make this in two 9-inch pans instead of three?
Yes, but the layers will be thicker and require a longer baking time. Start checking for doneness around the 35-40 minute mark.
Can I use a different kind of nut?
Walnuts would be the best substitute, offering a similar texture and nutty flavor. Toast them just as you would the pecans.
Why is my frosting too thin or too thick?
If the frosting is too thin, add more sifted confectioners’ sugar a few tablespoons at a time. If it is too thick, add more evaporated milk or regular milk one teaspoon at a time until it reaches a spreadable consistency.
Butter Pecan Cake
Ingredients
- 2 1/2 cups chopped pecans divided, 275g
- 1 1/4 cups unsalted butter softened and divided, 285g
- 2 cups granulated sugar 400g
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract divided
- 3 cups all-purpose flour 360g
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup milk at room temperature, 240ml
- 1 cup unsalted butter softened, 227g
- 7 cups confectioners' sugar sifted, 840g
- 1/3 cup evaporated milk 80ml
Instructions
- Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet with 1/4 cup (57g) of the butter. Toast for 8-10 minutes, stirring halfway, until fragrant. Set aside to cool. Reserve 1 cup (110g) of toasted pecans for the frosting.
- Grease and flour three 9-inch round cake pans. In a large bowl with an electric mixer, or in a stand mixer, cream 1 cup (227g) of softened butter and the granulated sugar on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add one-third of the flour mixture to the butter mixture, followed by half of the milk. Repeat, ending with the last third of the flour mixture. Mix until just combined.
- Gently fold in the 1 1/2 cups (165g) of toasted pecans set aside for the cake. Divide the batter evenly among the three prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the remaining 1 cup (227g) of softened butter in a large bowl until creamy. Gradually add the sifted confectioners' sugar, alternating with the evaporated milk. Beat until smooth. Mix in the remaining 1 teaspoon of vanilla.
- Stir the reserved 1 cup (110g) of toasted pecans into the frosting. Once the cake layers are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting on top. Repeat with the second layer. Place the third layer on top and frost the top and sides of the entire cake.
Notes
