This Butter Pecan Layer Cake is the ultimate treat for nut lovers! With moist, buttery cake layers filled with toasted pecans and a luscious frosting, this dessert is perfect for holidays, birthdays, or any special occasion.
Why You’ll Love This Recipe
- Combines rich, buttery flavor with the nutty crunch of pecans.
- Simple to make yet impressive to serve.
- Perfect for any season, but especially comforting in fall and winter.
- Versatile enough to pair with various frosting styles.
- Freezes well, so you can enjoy it anytime.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Pecans (toasted and chopped)
Frosting Ingredients:
- Unsalted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Optional: additional toasted pecans for garnish
Directions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Toast the Pecans: Spread the pecans on a baking sheet and toast them in the oven for 7–8 minutes. Allow to cool before chopping finely.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Incorporate Buttermilk and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Pecans: Gently fold the toasted pecans into the batter.
- Bake: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Assemble and Decorate: Spread frosting between the cake layers and over the top and sides. Garnish with additional toasted pecans if desired.
Servings and Timing
- Servings: 12–14 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Gluten-Free Option: Use a gluten-free flour blend for a celiac-friendly version.
- Dairy-Free: Substitute plant-based butter, cream cheese, and buttermilk alternatives.
- Coconut Twist: Add shredded coconut to the batter or frosting for a tropical flair.
- Chocolate Accent: Mix mini chocolate chips into the batter for a touch of sweetness.
- Spice It Up: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cake or individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Bring to room temperature or microwave individual slices for 10–15 seconds for a fresh-out-of-the-oven taste.
FAQs
1. Can I use walnuts instead of pecans?
Yes, walnuts are a great substitute and provide a similar texture.
2. How do I prevent the cake from sticking to the pans?
Grease the pans thoroughly and line them with parchment paper for easy removal.
3. What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
4. Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance. Store them wrapped in plastic wrap until ready to frost.
5. Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavors.
6. How can I make this cake more festive?
Top it with caramel drizzle, candied pecans, or edible gold flakes for a celebratory touch.
7. What’s the best way to toast pecans?
Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 7–8 minutes, stirring once halfway through.
8. Can I use this batter for cupcakes?
Yes, it works great for cupcakes. Adjust the baking time to 18–22 minutes.
9. How do I keep the cake moist?
Avoid overbaking, and store the cake properly to retain moisture. Adding a simple syrup between layers can also help.
10. Can I make this cake without eggs?
Yes, use an egg replacer or substitute eggs with applesauce or mashed bananas.
Conclusion
This Butter Pecan Layer Cake is a delightful dessert that combines rich, buttery flavors with the crunch of toasted pecans. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. With its easy-to-follow recipe and customizable options, it’s a guaranteed crowd-pleaser. Try it today and enjoy every decadent bite!
Print
Butter Pecan Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12–14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate in style with this Butter Pecan Layer Cake! Moist layers of buttery pecan-flavored cake are paired with creamy, rich frosting and topped with toasted pecans for a decadent dessert. Perfect for holidays, birthdays, or any special occasion, this elegant cake is a showstopper.
Ingredients
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional)
- 1 cup (240ml) buttermilk
- 1 cup (120g) chopped toasted pecans
For the Frosting:
- 1 cup (225g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 1/4 cup (60ml) heavy cream (add more if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional)
For Garnish:
- 1 cup (120g) toasted pecans (halves and chopped)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla and butter extract.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Fold in the toasted pecans.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat butter until smooth and creamy. Gradually add powdered sugar, alternating with heavy cream, until the frosting reaches your desired consistency. Beat in vanilla and butter extract.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top, then repeat with the second and third layers.
- Frost the sides and top of the cake evenly.
- Decorate:
- Garnish the cake with toasted pecans, piping additional frosting as desired.
- Serve:
- Slice and enjoy this beautiful, flavorful dessert!
Notes
- To toast pecans, bake them on a baking sheet at 350°F (175°C) for 5–7 minutes, stirring occasionally.
- Add a sprinkle of cinnamon to the frosting for a warm flavor twist.
- Store in an airtight container in the refrigerator for up to 5 days.
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