The first slice of Butter Pecan Cake I ever tasted was at my best friend’s grandmother’s 90th birthday party. One bite transported me to dessert heaven – the toasted pecans, the brown butter richness, that impossibly moist crumb. I begged for the recipe, and after years of perfecting it in my own kitchen, I’m convinced this is the ultimate butter pecan cake.
What makes this butter pecan cake so special isn’t just one thing – it’s the symphony of textures and flavors working together. The nutty crunch of toasted pecans throughout the tender cake layers, the deep caramelized notes from brown butter, and that luscious brown sugar cream cheese frosting that ties everything together.
Why This Butter Pecan Cake Is Simply Outstanding
This butter pecan cake delivers on every level. The texture is soft and tender, practically melting on your tongue, yet substantial enough to hold up under generous frosting. The flavor is complex – buttery with toasted pecan notes, hints of vanilla, and that distinctive brown sugar sweetness.
Unlike many nut cakes that can be dense or dry, this one stays incredibly moist for days. The secret lies in using buttermilk and the reverse creaming method, which creates a velvety crumb that’s almost impossible to achieve any other way.
Ingredients for Butter Pecan Cake
For the Cake:
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (160g) pecan halves, very finely chopped
For the Brown Sugar Frosting:
- 1 1/2 cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- 1/3 cup (66g) light brown sugar, firmly packed
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 1/2 cups (562g) powdered sugar
- 1 tablespoon heavy cream
- 1/3 cup (35g) pecan halves, very finely chopped (for garnish, optional)
Step-by-Step Instructions for Butter Pecan Cake Perfection
Browning the Butter
Place butter in a medium-sized pan and cook over medium/low heat until butter is melted. Increase heat to just above medium and cook, stirring frequently. Butter will foam, crackle, pop and sizzle. Stir, scraping the bottom of the pan, until you see golden brown specks. Remove from heat and pour into a heatproof bowl. Allow butter to cool completely before proceeding.
Preparing Your Pans and Pecans
Preheat oven to 350°F (175°C) and grease 3 8-inch round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
Measure your pecans before chopping. I like to chop mine in a food processor until they’re very fine – almost like coarse crumbs, but not so much that they turn into nut butter. Set aside 1 1/2 cups for the cake and 1/3 cup for decoration.
Making the Butter Pecan Cake Batter
In a large mixing bowl, whisk together cake flour, both sugars, baking powder, baking soda, and salt. Add the cooled browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
In a separate bowl, whisk together buttermilk, eggs, and vanilla, then slowly drizzle into the flour mixture. Pause halfway through and at the end to scrape the sides and bottom of the bowl. It’s alright if you notice small lumps in the batter – this is normal! Stir in finely chopped pecans until well incorporated.
Baking Your Butter Pecan Layer Cake
Evenly divide batter into prepared baking sheets and bake in center rack of 350°F oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow cakes to cool in their pans for 15 minutes before running a knife around the edge to loosen, then carefully invert onto a cooling rack to cool completely.
Creating the Perfect Brown Sugar Cream Cheese Frosting
Combine butter, cream cheese, brown sugar, vanilla extract, and salt in a large mixing bowl and use an electric mixer to beat until smooth and creamy. With mixer on low-speed, gradually add powdered sugar until completely combined. Pause periodically to scrape the sides and bottom of the bowl. Add heavy cream and beat on high speed for 30 seconds, until frosting is smooth and silky.
Assembling Your Butter Pecan Cake
Level cakes if needed. Place your first cake layer on a serving plate and spread about 1 cup of frosting evenly over the top. Add the second layer and repeat. Place the final layer on top.
Apply a thin layer of frosting over the sides and top of the cake (this is called a crumb coat). For a rustic look, you don’t need to make it perfect! If desired, press additional finely chopped pecans around the sides and on top of the cake before adding decorative frosting swirls around the edge.
Nutritional Information
Per slice (based on 12 servings):
Approximately 975 calories, 57g fat, 113g carbohydrates, 8g protein
Stunning Presentation Ideas
This butter pecan cake is naturally beautiful! Arrange pecan halves in a decorative pattern on top – I like to create a wreath around the edge. Drizzle with salted caramel sauce for both visual appeal and extra flavor.
For an elegant finish, press finely chopped pecans all around the sides of the frosted cake. You can also dust the very top with a light sprinkle of cinnamon for warm spice notes.
Perfect Occasions for Butter Pecan Layer Cake
This butter pecan cake shines at fall and winter celebrations. It’s perfect for Thanksgiving, Christmas dinners, or autumn birthday parties. The warm, nutty flavors feel especially appropriate as the weather cools. However, I’ve served this cake year-round to universal acclaim.
Delicious Variations
While this recipe is perfect as written, here are fun variations to try:
- Spiced Version: Add 1 teaspoon cinnamon to the cake batter
- Toffee Twist: Fold in 1/2 cup toffee bits along with the pecans
- Honey Frosting: Replace maple syrup with honey in the frosting
- Bourbon Addition: Add 1 tablespoon bourbon to the frosting for sophistication
- Caramel Center: Layer caramel filling between the cake layers
My Expert Tips for Butter Pecan Cake Success
After making this butter pecan cake countless times, I’ve learned what makes the difference:
Don’t Skip Browning the Butter: Yes, it’s an extra step, but it adds irreplaceable depth of flavor that makes this cake special.
Toast Pecans Properly: They should smell nutty and fragrant when ready. Under-toasted won’t have enough flavor, over-toasted taste bitter.
Room Temperature Matters: Set your eggs, butter (except what you’re browning), buttermilk, and cream cheese out at least an hour before baking.
Gentle Folding: When folding in the pecans, be gentle. Overmixing can deflate your carefully prepared batter.
Better the Second Day: This butter pecan cake actually tastes better the second day after the flavors have melded together. Store it in the refrigerator covered, then bring to room temperature before serving.
Your patience will be rewarded with the most sublime butter pecan cake anyone has ever tasted!
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