Butter Pecan Cake with Irresistible Frosting is soft, moist, and rich with nutty flavor. It’s packed with finely chopped pecans and layered with a smooth brown sugar cream cheese frosting. Whether it’s for a holiday, birthday, or weekend indulgence, this cake delivers comfort and satisfaction in every bite. The reverse creaming method used in this recipe ensures a tender crumb that practically melts in your mouth.
Key Benefits Of Butter Pecan Cake
- Ultra-moist texture thanks to buttermilk and browned butter
- Rich flavor from toasted pecans and brown sugar
- Easy-to-follow method using simple pantry ingredients
- Decorative finish for celebrations or casual gatherings
- Crowd-pleaser that works well year-round
Ingredients
- Cake
- 1 cup (226 g) unsalted butter
- 3 cups (333 g) cake flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354 ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160 g) pecan halves, very finely chopped
- Icing
- 1 ½ cups (340 g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66 g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562 g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35 g) pecan halves, very finely chopped (optional for garnish)
- Recommended Equipment
- 3 8” cake pans
- Mixing bowls
- Electric mixer
Instructions
Brown the Butter
- In a medium saucepan over medium-low heat, melt the butter.
- Once melted, increase the heat slightly. Stir frequently as it foams, pops, and sizzles.
- When golden brown specks form at the bottom and the aroma turns nutty, remove from heat.
- Pour into a heatproof bowl. Let it cool completely before use (should still be liquid, but no longer warm).
Prep the Pecans
- Measure out 1 ½ cups of pecan halves and place them in a food processor.
- Pulse in short bursts until they are finely chopped. Avoid over-processing.
- Set aside. You’ll use the full amount in the batter.
Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
- In a large mixing bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Pour the cooled browned butter into the dry ingredients and mix on low speed until crumbly.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry mixture. Stop halfway through to scrape the bowl, then finish pouring and mix until just combined.
- Fold in the chopped pecans using a spatula. Don’t overmix.
Bake the Layers
- Divide the batter evenly between the three pans. Use a kitchen scale for accuracy, if possible.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Remove from the oven. Let cakes cool in the pans for 15 minutes.
- Run a knife around the edges, invert onto a wire rack, and cool completely before frosting.
Prepare the Frosting
- In a large bowl, combine the softened butter, cream cheese, brown sugar, vanilla, and salt.
- Beat on medium speed until smooth and creamy, scraping the sides as needed.
- Gradually add the powdered sugar while mixing on low speed.
- Once incorporated, add the heavy cream and whip on high speed for 30 seconds until the frosting is fluffy and smooth.
Decorate the Cake
- If needed, level the tops of each cake layer with a serrated knife.
- Place the first cake layer on your cake stand. Spread a generous layer of frosting evenly.
- Repeat with the second and third layers.
- Apply a thin crumb coat on the outside of the cake and chill for 15 minutes.
- Add a smooth final layer of frosting.
- Pipe decorative swirls using a large star tip (such as Ateco 846).
- Sprinkle chopped pecans in the center for texture and finish.
Pro Tips and Variations
- Room temperature ingredients ensure even mixing.
- Use cake flour for a light and fluffy texture—don’t substitute all-purpose.
- Don’t overprocess pecans—they should be fine crumbs, not paste.
- Chill the crumb coat before applying the final frosting layer.
- Swap pecans with walnuts for a different flavor profile.
- Use two pans? Let remaining batter sit while the first layers bake.
Serving Suggestions
- Serve with coffee or sweet tea for a Southern-inspired dessert table.
- Add a scoop of vanilla ice cream or whipped cream on the side.
- Make it festive with cinnamon dust or caramel drizzle.
Storage & Reheating
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Lasts up to 1 week in an airtight container.
- Freezing: Wrap individual layers in plastic and freeze for up to 3 months. Thaw at room temperature.
FAQs
Can I use all-purpose flour?
A: Cake flour is best for light texture. All-purpose will result in a denser cake.
Can I toast the pecans?
A: Yes! Toast at 350°F for 6–8 minutes for deeper flavor.
Can this be made in a 9×13 pan?
A: Yes, but you may have extra batter. Fill the pan ⅔ full and use leftovers for cupcakes.
Conclusion
This Butter Pecan Cake with Irresistible Frosting brings a perfect balance of rich flavor and soft texture. With its creamy brown sugar frosting and nutty crunch, it’s bound to impress anyone who takes a bite. Great for holidays, birthdays, or simply when you crave a showstopping dessert at home.
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