Butter Pecan Cake

Certainly! Here’s a recipe for Butter Pecan Cake:


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

For the Butter Pecan Frosting:

  • 1/2 cup unsalted butter
  • 1 cup chopped pecans
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

  1. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract.
  2. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing well after each addition.
  4. Fold in the chopped pecans until evenly distributed throughout the batter.
  5. Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.

  1. While the cakes are cooling, prepare the Butter Pecan Frosting. In a medium saucepan, melt the butter over medium heat. Add the chopped pecans and cook for about 4-5 minutes, stirring frequently, until the pecans are toasted.
  2. Remove the saucepan from the heat and let it cool for a few minutes. Then stir in the powdered sugar, milk, and vanilla extract until the frosting is smooth and well combined.
  3. Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of the Butter Pecan Frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  4. Optionally, you can garnish the cake with additional chopped pecans for added decoration.
  5. Slice and serve the Butter Pecan Cake, and enjoy!

Note: Remember to store any leftover cake in an airtight container at room temperature or in the refrigerator, depending on the climate and humidity.

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