Butter Pecan Cake: A Rich, Southern-Inspired Treat You’ll Bake Again and Again

Why You’ll Love This Recipe

Butter pecan cake is one of those classics that feels warm, nostalgic, and unmistakably comforting. With its tender crumb, caramel-like undertones, and toasted pecans folded throughout, every slice offers a balance of nuttiness and buttery sweetness. What I love most about this recipe is how approachable it is—simple ingredients, straightforward steps, yet undeniably elegant when served. The toasted pecans are the true star; they lend depth and texture while blending seamlessly into the buttery batter. When I once experimented using brown butter instead of regular butter, the flavour became even more pronounced, giving the cake a gourmet richness without adding complexity. Whether you’re preparing it for a family celebration or enjoying an afternoon tea, this butter pecan cake delivers timeless flavour that never disappoints.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ingredients Breakdown

Butter
Butter provides the richness that defines this cake. Softened butter ensures proper creaming, allowing the cake to rise with a tender texture. Using brown butter is an optional twist that deepens the nutty flavour beautifully.

Pecans
Pecans are toasted to enhance their natural oils and intensify their flavour. They bring crunch, aroma, and warmth to the batter. I also like reserving a few for decorating the top of the frosted cake.

Granulated Sugar
Sugar sweetens the batter and helps create a soft, fine crumb. It balances the buttery and nutty notes without overwhelming them.

Brown Sugar
Brown sugar adds moisture and a subtle caramel richness. It works especially well with pecans, complementing their earthy sweetness.

Eggs
Eggs provide structure and stability. They blend with the creamed butter and sugar to help the cake achieve height and lightness.

All-Purpose Flour
A dependable base that gives the cake body. Its protein content helps the cake remain sturdy enough to hold the pecans while still feeling soft.

Baking Powder
This ensures the cake rises evenly, creating a light yet substantial texture.

Salt
A small but essential addition that sharpens all the flavours in the batter, especially the butter and pecans.

Milk or Buttermilk
Milk keeps the batter smooth and pourable, while buttermilk adds gentle tanginess. When I tried buttermilk once, the cake turned noticeably softer and more flavourful.

Vanilla Extract
Vanilla rounds out the flavour profile and enhances the sweetness without overpowering the pecans.

Cream Cheese (for frosting)
Cream cheese creates a smooth, tangy frosting that contrasts beautifully with the sweet, buttery cake. Its richness pairs perfectly with toasted pecans.

Powdered Sugar
Used in the frosting, powdered sugar achieves a smooth, spreadable consistency without grittiness.

Directions

Begin by toasting the pecans in a dry skillet over medium heat until fragrant. Allow them to cool completely before chopping, as warm nuts can soften the batter. Cream the butter with both sugars until pale and fluffy; this step helps incorporate air for a lighter crumb. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the flour, baking powder, and salt. Add the dry mixture to the butter mixture in alternating portions with the milk or buttermilk. This prevents overmixing and keeps the batter soft. Fold in the toasted pecans gently, ensuring they are evenly distributed.

Transfer the batter to prepared cake pans and smooth the tops. Bake until the centres spring back lightly when touched. Once baked, allow the layers to cool fully before frosting.

For the frosting, beat softened cream cheese and butter together until smooth. Gradually incorporate powdered sugar and vanilla until the frosting is light and spreadable. Assemble the cake by frosting between the layers and over the top and sides. Sprinkle extra pecans over the top for added texture and elegance. Let the cake rest for a short time before slicing so the frosting can set slightly.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This cake serves 10–12 people. Preparation time is approximately 25 minutes, baking time about 30–35 minutes, and cooling/frosting time around 45 minutes.

Storage/reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. For best flavour, allow slices to sit at room temperature for 20 minutes before serving. The cake can be frozen, unfrosted or frosted, for up to 2 months if wrapped securely.

Variations and Customizations

Brown Butter Version
Replace regular butter with brown butter to deepen the nutty, caramelised flavour throughout the cake.

Maple Pecan Cake
Add a splash of maple syrup to the batter and frosting for a warm, autumn-inspired sweetness.

Chocolate Chip Pecan Cake
Fold mini chocolate chips into the batter for a richer dessert reminiscent of butter pecan ice cream.

Caramel Drizzle Finish
Top the frosted cake with homemade caramel sauce for an elegant, indulgent finish.

Butterscotch Frosting
Swap the cream cheese frosting for a silky butterscotch buttercream for extra sweetness.

Gluten-Free Option
Use a high-quality gluten-free flour blend. The cake remains surprisingly moist with pecans adding texture.

Coconut-Pecan Twist
Add shredded coconut to the batter for a tropical variation that pairs beautifully with toasted pecans.

Spiced Butter Pecan Cake
Fold in cinnamon and nutmeg for a warm, spiced profile that works especially well in cooler months.

FAQs

Can I use store-bought toasted pecans?

Yes, though freshly toasted pecans provide better flavour and aroma.

Can I make this cake ahead of time?

Absolutely. Bake the layers a day ahead and frost before serving.

Can I use walnuts instead of pecans?

Yes, but the flavour will be slightly earthier and less buttery.

Why is my cake dense?

Overmixing or insufficient creaming of the butter and sugar are common causes.

Can I make this as a sheet cake?

Yes, bake the batter in a 9×13-inch pan and adjust baking time as needed.

Is buttermilk necessary?

No, but it improves softness and flavour. Regular milk works fine.

How do I prevent the frosting from becoming runny?

Ensure the cream cheese and butter are softened, not warm.

Can I freeze the cake layers?

Yes, wrap them well and freeze for up to 2 months.

What type of pecans work best?

Halves that you chop yourself toast more evenly and have better texture.

Can I add a filling between the layers?

Certainly. Caramel sauce or a thin layer of pecan praline filling works beautifully.

Conclusion

Butter pecan cake is a timeless dessert that delivers comfort, flavour, and elegance in every slice. Toasted pecans, rich butter, and a smooth cream cheese frosting come together to create a cake with depth and character. With its adaptability and dependable results, this recipe is ideal for celebrations, gatherings, or simply indulging in a classic homemade treat. Once you’ve tried it, you’ll understand why it remains a beloved favourite across generations.

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