Butter Pecan Cake Recipe


For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted

For the Frosting:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted for garnish


  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the toasted pecans.
  4. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  5. For the frosting, melt the butter in a saucepan over medium heat. Add the brown sugar and cream, stirring constantly until the mixture comes to a boil. Remove from heat and let cool to room temperature. Once cooled, beat in the powdered sugar and vanilla extract until smooth and creamy.
  6. Frost the cooled cakes, layering one on top of the other, and covering the entire cake with the frosting. Garnish with toasted pecans.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes | Kcal: 450 kcal per serving | Servings: 12 servings

Leave a Comment