Butter Pecan Layer Cake Recipe

Butter Pecan Layer Cake Recipe

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A moist and buttery cake featuring toasted pecans and a rich buttercream frosting, perfect for any celebration or special occasion.

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened  
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup toasted pecans, finely chopped (plus extra for garnish)

For the Butter Pecan Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans, finely chopped  

Instructions:

Prepare the Cake Layers:

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper.
  2. Toast Pecans: Spread 1 cup of pecans on a baking sheet and toast them in the preheated oven for 5-8 minutes, or until fragrant and lightly browned. Let them cool, then finely chop them.
  3. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  5. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fold in Pecans: Gently fold the toasted, chopped pecans into the batter.
  8. Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Prepare the Butter Pecan Frosting:

  1. Cream Butter: In a large bowl, cream together softened butter until smooth.
  2. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated.
  3. Add Heavy Cream and Vanilla: Beat in heavy cream and vanilla extract until the frosting is smooth and creamy.
  4. Fold in Pecans: Gently fold in the toasted, chopped pecans.

Assemble the Cake:

  1. Level Cakes: If necessary, level the tops of the cake layers with a serrated knife.
  2. Frost: Place the first cake layer on a serving plate. Spread a layer of frosting over the top.
  3. Layer: Place the second cake layer on top of the frosting and spread another layer of frosting.
  4. Top Layer: Place the third cake layer on top and frost the entire cake with the remaining frosting.
  5. Garnish: Garnish the top of the cake with extra toasted pecans, if desired.
  6. Serve: Slice and serve your delicious Butter Pecan Layer Cake.

Tips and Variations:

  • For a richer flavor, you can brown the butter before creaming it with the sugar.
  • Add a tablespoon of maple syrup to the frosting for a deeper maple-pecan flavor.
  • For a crunchier texture, include larger pecan pieces in the frosting.
  • You can add a caramel drizzle over the top of the finished cake.
  • Ensure that the cake layers are fully cooled before frosting, to avoid melting the frosting.

Enjoy baking and eating your Butter Pecan Layer Cake!

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