Butter Pecan Cake with Cream Cheese Frosting
This cake appears to be a Butter Pecan Cake layered with rich Cream Cheese Frosting and loaded with crunchy pecans. It’s soft, buttery, moist, and perfect for birthdays, holidays, or family gatherings.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Cooling Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Servings: 12
- Difficulty: Moderate
Nut Information
Contains Nuts: Yes
- Pecans are mixed into the cake batter.
- Extra chopped pecans are used on the outside as garnish.
- Suitable substitutions:
- Walnuts
- Almonds
- Leave nuts out for a nut-free version (texture will be slightly different).
Allergy Warning: This recipe contains dairy, eggs, wheat, and tree nuts (pecans).
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1½ cups chopped toasted pecans
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream (if needed)
Garnish
- ½ cup chopped toasted pecans
Instructions
Step 1: Toast the Pecans
Bake pecans at 350°F (175°C) for 6–8 minutes until fragrant. Cool completely.
Step 2: Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time.
- Mix in vanilla.
- Alternate adding flour mixture and buttermilk.
- Fold in toasted pecans.
Step 3: Bake
- Divide batter evenly.
- Bake for 30–35 minutes.
- Cool for 10 minutes before removing from pans.
- Cool completely.
Step 4: Make the Frosting
- Beat butter and cream cheese until smooth.
- Gradually mix in powdered sugar.
- Add vanilla.
- Add cream if frosting is too thick.
Step 5: Assemble
- Frost between cake layers.
- Cover top and sides.
- Press chopped pecans around the sides.
- Chill 20–30 minutes before slicing.
Tips
- Toasting pecans greatly enhances flavor.
- Do not overmix the batter.
- Use room-temperature ingredients.
- Chill before serving for cleaner slices.
Storage
- Refrigerator: Up to 5 days.
- Freezer: Up to 3 months (wrap well before freezing).
Nutrition (Approx. Per Slice)
- Calories: 560
- Protein: 6g
- Carbohydrates: 58g
- Fat: 34g
- Saturated Fat: 15g
- Sugar: 42g
- Fiber: 2g
- Sodium: 260mg
Frequently Asked Questions
Q: Can I use walnuts instead of pecans?
A: Yes. Walnuts work well and provide a similar crunchy texture.
Q: Can I make this cake ahead of time?
A: Yes. Bake the cake layers 1–2 days ahead and frost before serving.
Q: Can I use store-bought frosting?
A: Yes, but homemade cream cheese frosting offers a richer flavor.
Q: Why toast the pecans?
A: Toasting brings out their natural oils, making them more flavorful and crunchy.
Q: Can I make cupcakes?
A: Absolutely. Bake at 350°F (175°C) for 18–22 minutes.
Q: Can I make it without buttermilk?
A: Yes. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
