Indulge in the perfect blend of buttery richness and nutty goodness with this classic Butter Pecan Cake. This moist and tender cake is loaded with roasted pecans, caramel-like brown sugar, and a creamy butter frosting that melts in your mouth. Whether it’s for a special occasion or a cozy family gathering, this cake is sure to be a crowd-pleaser. Let’s bake this heavenly dessert that’s both simple to prepare and packed with comforting flavors!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp pure vanilla extract
- 1 ½ cups chopped pecans, toasted
For the Butter Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream or milk
- ½ cup chopped pecans, toasted
Instructions
Step 1: Prepare the Pecans
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them in the preheated oven for about 8-10 minutes, stirring halfway. Remove from the oven and let them cool.
Step 2: Make the Cake Batter
- In a large mixing bowl, beat the softened butter with granulated and brown sugar until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix.
- Gently fold in 1 ½ cups of the toasted pecans into the batter.
Step 3: Bake the Cake
- Grease and flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Butter Pecan Frosting
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add the heavy cream and vanilla extract, and beat until smooth and fluffy (about 2-3 minutes). Fold in ½ cup of the toasted pecans.
Step 5: Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top.
- Place the second layer on top and frost the top and sides of the cake evenly. Sprinkle additional toasted pecans on top for garnish.
- Chill the cake in the refrigerator for at least 30 minutes before serving for easier slicing.
Serving Tips
- Serve the cake slightly chilled or at room temperature.
- For an added twist, drizzle with a homemade caramel sauce.
- Pair it with a scoop of vanilla ice cream or a hot cup of coffee!
Enjoy the rich, buttery, and nutty flavors of this Butter Pecan Cake, which is sure to be a hit at any gathering!