If you have a soft spot for rich, nutty, and buttery flavors all wrapped up in a tender, moist cake, then you are going to absolutely adore this Butter Pecan Cake Recipe. It’s one of those heartwarming classics where the toasted pecans lend the perfect crunch and a deep toasted aroma to a luscious cake that’s as delightful to the eyes as it is to the taste buds. Whether you’re baking for a special occasion or just a cozy treat, this recipe feels like a warm hug in every bite. Trust me, once you try this Butter Pecan Cake Recipe, it’ll become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Getting this Butter Pecan Cake Recipe just right takes a handful of simple ingredients, each chosen to build layers of buttery richness, nutty crunch, and heavenly moistness. From the creamy butter to the fresh pecans and fluffy flour, every component plays a vital role in the cake’s irresistible texture and flavor.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base while controlling salt levels for balance.
- Chopped pecans (2 cups): Toasting enhances their nuttiness and adds crunch throughout the cake.
- Granulated sugar (2 cups): Sweetens the cake and helps create a tender crumb.
- Large eggs (4): Bind ingredients and add moisture for that perfect rise.
- Vanilla extract (2 teaspoons): Boosts the cake’s warmth and depth with subtle sweetness.
- All-purpose flour (3 cups): The foundation providing structure to the cake.
- Baking powder (1 tablespoon): Ensures a light and fluffy texture by helping the cake rise.
- Salt (1/2 teaspoon): Balances sweetness and enhances the other flavors.
- Whole milk (1 cup): Adds moisture and richness that keep the cake tender.
How to Make Butter Pecan Cake Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to make sure your cakes come out cleanly after baking. This preparation step is key to getting perfectly shaped layers.
Step 2: Toast the Pecans
Melt half a cup of butter in a skillet over medium heat, then add the chopped pecans. Stir them occasionally and let them toast for about 5 to 7 minutes until they turn golden and smell irresistible. This toasting step elevates the nuts’ flavor and adds a beautiful crunch throughout the cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the remaining 1/2 cup of softened butter with the sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This process introduces air that will help your cake be airy and tender.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to your creamed mixture, beating well after each addition. Then incorporate the vanilla extract. This ensures everything combines smoothly and your batter is perfectly aromatic and rich.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Sifting these ingredients makes it simpler to fold them evenly into the wet mix later on.
Step 6: Mix Dry Ingredients and Milk Alternately
Gently add the flour mixture to the creamed butter and sugar alternately with the milk, starting and ending with the dry ingredients. Be careful not to overmix; just combining until smooth keeps the crumbs tender and soft.
Step 7: Fold in the Toasted Pecans
Now gently fold the toasted pecans into the batter, distributing the nuts evenly. These little bursts of toasted flavor throughout the cake make this Butter Pecan Cake Recipe truly unforgettable.
Step 8: Bake the Cake
Pour the batter evenly into your prepared pans, ensuring each gets the same amount for even layers. Bake for 25 to 30 minutes until a toothpick poked through the center comes out clean, signaling that your cake is perfectly cooked.
Step 9: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks. Cooling completely is important before you move on to assembling or frosting so the layers won’t crumble or break.
How to Serve Butter Pecan Cake Recipe
Garnishes
For garnishes, nothing beats extra chopped toasted pecans sprinkled on top or around the plate. You might also drizzle a little caramel sauce or dust a light coat of powdered sugar for that elegant finish. A dollop of whipped cream adds a light contrast that elevates each bite.
Side Dishes
This cake pairs beautifully with a warm cup of coffee or a glass of cold milk. For an indulgent treat, serve alongside vanilla ice cream or a fresh berry compote which adds a fruity brightness balancing the buttery richness.
Creative Ways to Present
Try layering the cake with rich buttercream frosting infused with pecan pieces, or slice the cake into petite squares for finger-food style serving at parties. Another winner is to create a beautiful cake trifle by layering cake cubes with whipped cream and nuts in a clear glass bowl, so those layers shine.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your leftover butter pecan cake in an airtight container at room temperature for up to three days. This helps maintain its moist texture and nutty flavor without drying out.
Freezing
This Butter Pecan Cake Recipe freezes wonderfully. Wrap cooled cake layers tightly in plastic wrap and then foil, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
If you want to freshen up slices from the fridge, simply warm them briefly in the microwave (about 15 seconds) or in a low oven wrapped in foil. This brings back that freshly baked tenderness and the butter pecan magic.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds can be great alternatives, though pecans provide a unique buttery flavor that’s central to this recipe. Toast any nuts you choose to get the best taste and crunch.
Is this recipe suitable for beginners?
Yes, it’s surprisingly straightforward! The steps are clear and the ingredients simple, making the Butter Pecan Cake Recipe approachable even if you’re new to baking.
Can I make this cake gluten-free?
Yes, but you’d need to replace the all-purpose flour with a gluten-free blend suitable for cakes. Make sure it contains xanthan gum or an equivalent binding agent for the best texture.
What frosting pairs best with butter pecan cake?
A classic cream cheese frosting or a brown butter frosting complements the cake’s nutty richness beautifully, adding creamy tang and depth without overpowering the pecan flavor.
How do I know when the cake is done baking?
The simplest test is to insert a toothpick or cake tester in the center. If it comes out clean or with just a few moist crumbs, your Butter Pecan Cake Recipe is perfectly baked and ready to cool.
Final Thoughts
This Butter Pecan Cake Recipe is truly a treasure to have in your baking collection. Its warm, buttery aroma and the irresistible crunch of toasted pecans make it such a crowd-pleaser anytime you share it. I can’t wait for you to try it out, bake up a storm, and enjoy every buttery, nutty bite with the people you love.
Print
Butter Pecan Cake Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 30m
- Total Time: 1h 0m
- Yield: 3 nine-inch cake layers
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Butter Pecan Cake featuring toasted pecans and a buttery, tender crumb. This classic dessert combines the warm flavors of toasted nuts with a delicate vanilla cake, perfect for celebrations or an indulgent treat.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups chopped pecans
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes do not stick.
- Toast pecans: In a skillet over medium heat, melt 1/2 cup of the butter. Add chopped pecans and cook while stirring occasionally for 5-7 minutes until they are nicely toasted and fragrant. Remove from heat and set aside to cool.
- Cream butter and sugar: In a large mixing bowl, cream the remaining 1/2 cup of softened butter with the granulated sugar until the mixture becomes light and fluffy, approximately 3-5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure a smooth mixture. Mix in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt evenly to prepare the dry mixture.
- Mix batter: Gradually add the dry ingredients to the creamed mixture in batches, alternating with the whole milk. Begin and end with the dry ingredients, mixing carefully just until combined to avoid overmixing.
- Fold in pecans: Gently fold the toasted pecans into the batter to evenly distribute them without deflating the mixture.
- Fill pans: Pour the batter evenly into the prepared cake pans, smoothing the tops if necessary.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in their pans for about 10 minutes before carefully turning them out onto wire racks to cool completely.
Notes
- Ensure pecans are fully cooled before folding into batter to maintain texture.
- Do not overmix the batter once combining wet and dry ingredients to keep the cake tender.
- Use room temperature eggs and butter for best mixing results.
- For added flavor, consider adding a touch of cinnamon to the dry ingredients.
- The cake layers can be frosted once completely cooled; cream cheese or buttercream frosting complements this cake well.
