Yield: 12–15 servings

Prep Time: 20 minutes

Bake Time: 35–40 minutes

Total Time: 1 hour

Ingredients

For the Cake

• 2½ cups (315 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 cup (240 ml) buttermilk
• 1 cup (225 g) unsalted butter, melted
• 1½ cups (150 g) chopped pecans, toasted

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk or heavy cream (if needed for spreading)
• 1 cup (100 g) chopped pecans, for topping

Instructions

1. Prepare the Pan

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch baking pan or line with parchment paper.

2. Make the Cake

1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
2. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla.
3. Add the wet ingredients to the dry ingredients and stir just until combined.
4. Fold in the toasted pecans.
5. Pour the batter into the prepared pan and smooth the top.

3. Bake

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool completely before frosting.

4. Make the Frosting

1. Beat the cream cheese and butter until smooth and fluffy.
2. Gradually add the powdered sugar.
3. Mix in the vanilla.
4. Add milk or cream if needed to reach a spreadable consistency.

5. Frost and Finish

• Spread the frosting evenly over the cooled cake.
• Sprinkle with the chopped pecans.
• Refrigerate for at least 30 minutes before slicing for cleaner pieces.

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Tips for Success

• Toast the pecans for 5–8 minutes before using to enhance their flavor.
• Make sure the cake is completely cool before frosting.
• Use room-temperature cream cheese and butter for the smoothest frosting.
• Avoid overmixing the batter to keep the cake tender.

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Storage

Room Temperature: Up to 1 day (if your kitchen is cool).

Refrigerator: Up to 5 days in an airtight container.

Freezer: Freeze the unfrosted cake for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.

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Approximate Nutrition (Per Serving)

Based on 15 servings:

• Calories: 520
• Fat: 34 g
• Saturated Fat: 15 g
• Carbohydrates: 50 g
• Sugar: 37 g
• Fiber: 2 g
• Protein: 6 g
• Sodium: 240 mg

Nutrition values are estimates and will vary based on ingredient brands and serving size.

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Nut Information

Contains:

• Tree nuts (pecans)
• Milk (butter, cream cheese, buttermilk)
• Eggs
• Wheat (gluten)

To Make Without Nuts

• Omit the pecans entirely, or replace them with toasted pumpkin seeds or sunflower seeds if there are no seed allergies.
• Be sure to check all packaged ingredients for possible cross-contact with tree nuts if serving someone with a tree nut allergy.

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Frequently Asked Questions

Q: Can I use walnuts instead of pecans?
Yes. Chopped walnuts make a good substitute and provide a similar texture.

Q: Can I use a boxed cake mix?
Yes. A butter or yellow cake mix can be used as a shortcut. Fold chopped pecans into the batter before baking, then top with the homemade cream cheese frosting.

Q: Can I make this ahead of time?
Yes. The cake can be baked a day in advance. Frost it after it has cooled completely, then refrigerate until ready to serve.

Q: Can I reduce the sweetness?
You can reduce the powdered sugar in the frosting by about ½ cup, but adding much less may make the frosting softer.

Q: Why is my frosting runny?
The cream cheese or butter may have been too warm, or too much liquid was added. Chill the frosting for 20–30 minutes or beat in a little more powdered sugar to thicken it.