A rich and buttery pecan cake topped with decadent frosting, perfect for celebrations or indulgent treats.
Why You’ll Love This Recipe
- Toasted pecans add depth and flavor.
- The moist, buttery cake pairs perfectly with creamy frosting.
- A crowd-pleaser for holidays and special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- Butter
- Baking powder
- Chopped pecans
- Vanilla extract
- All-purpose flour
- Salt
- Sugar
- Milk
- Eggs
For the Frosting:
- Confectioners’ sugar
- Evaporated milk
- Vanilla extract
- Butter
Directions
- Toast pecans: Combine pecans and butter, bake at 350°F until toasted, stirring occasionally.
- Prepare the batter: Cream sugar and butter, add eggs, then mix in dry ingredients alternately with milk. Fold in toasted pecans.
- Bake the cake: Divide batter into greased pans and bake at 350°F for 25–30 minutes. Cool before frosting.
- Make the frosting: Cream butter and sugar, add evaporated milk and vanilla, and beat until smooth. Stir in pecans.
- Assemble the cake: Frost between layers, then spread frosting over the top and sides.
Servings and Timing
- Servings: 12–16
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Variations
- Add a splash of bourbon to the frosting for a grown-up twist.
- Substitute walnuts for pecans if desired.
Storage/Reheating
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Let refrigerated cake sit at room temperature for 20–30 minutes before serving.
FAQs
1. Can I make this cake ahead of time?
Yes, bake the cake layers and frost the day before serving.
2. Can I freeze the cake?
Yes, wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
3. What’s the best way to toast pecans?
Bake at 350°F for 8–10 minutes, stirring halfway.
4. Can I use salted butter?
Yes, but reduce the added salt in the recipe.
5. Can I make this gluten-free?
Use a gluten-free all-purpose flour blend.
6. How do I prevent the cake from sticking to the pan?
Grease and flour the pans or line them with parchment paper.
7. Can I use cream cheese frosting?
Yes, cream cheese frosting pairs beautifully with this cake.
8. Can I add chocolate chips?
Yes, fold in mini chocolate chips for added richness.
9. What if I don’t have evaporated milk?
Substitute with heavy cream or whole milk.
10. Can I use dark brown sugar?
Yes, it will enhance the caramel notes in the cake.
Conclusion
Butter pecan cake is a showstopping dessert that combines rich flavors and textures. Perfect for holidays, birthdays, or simply treating yourself!
Print
Butter Pecan Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in a rich and moist Butter Pecan Cake layered with toasted pecans and a creamy frosting. A perfect dessert for celebrations or family gatherings! #butterpecancake
Ingredients
For the Cake:
- 1 1/4 cups unsalted butter, softened (divided)
- 2 2/3 cups finely chopped pecans
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 8–8 1/2 cups powdered sugar
- 1 (5 oz) can evaporated milk
- 2 teaspoons vanilla extract
- Remaining toasted pecans
Instructions
- Toast the Pecans:
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet. Melt ¼ cup of the butter and drizzle it over the pecans.
- Toast the pecans for 10–12 minutes, stirring occasionally, until golden and aromatic. Set aside to cool.
- Prepare the Cake Batter:
- In a large bowl, cream 1 cup of softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in 1 ⅓ cups of the toasted pecans.
- Bake the Cake:
- Divide the batter evenly among three greased and floured 9-inch round cake pans. Smooth the tops.
- Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the Frosting:
- In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the evaporated milk, beating until the frosting reaches a spreadable consistency. Stir in the vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread frosting over the top. Repeat with the second and third layers, frosting the sides and top of the cake.
- Press the remaining toasted pecans onto the sides and top of the cake as decoration.
- Serve and Enjoy:
- Slice the cake and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to
Notes
-
- Enhance Flavor: Add a teaspoon of maple extract to the frosting for a deeper flavor.
- Decoration Tip: Pipe additional frosting around the edges of the cake for a polished look.
- Freezing Option: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting and assembling.
- For Smaller Cakes: Halve the recipe to make a two-layer cake or a smaller dessert.
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