Southern Pecan Cream Cake is a rich, moist, and indulgent dessert that celebrates the warm, nutty flavor of pecans in every layer. This cake features a tender crumb infused with finely chopped pecans, layered and frosted with a smooth cream cheese icing that’s speckled with even more pecans. It’s a classic Southern-style treat that feels both rustic and elegant—perfect for holidays, birthdays, or any occasion that calls for something special.
The cake itself is buttery and soft, with a subtle vanilla undertone and a delicate crunch from the pecans. The frosting is creamy and tangy, balancing the sweetness of the cake while adding a luxurious texture. Each bite delivers a harmonious blend of flavors and textures: the richness of the cream, the earthiness of the nuts, and the softness of the cake layers.
This recipe is designed to be approachable for home bakers while delivering bakery-quality results. It uses simple ingredients, but the technique and layering elevate it into a showstopper. Whether served as a single-layer sheet cake or stacked into a layered centerpiece, this pecan cream cake is guaranteed to impress and satisfy.
INGREDIENTS:
For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream or plain yogurt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
- 1½ cups finely chopped pecans (lightly toasted)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar
- 1½ teaspoons vanilla extract
- ½ cup finely chopped pecans (optional, for folding into frosting)
Optional Garnish:
- Whole pecans
- Extra chopped pecans
- A dusting of powdered sugar
- Caramel drizzle
INSTRUCTION:
Step 1: Toast the Pecans Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5–7 minutes until fragrant. Stir halfway through to prevent burning. Let cool completely before adding to the batter.
Step 2: Prepare the Cake Batter In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—about 3–4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with sour cream. Mix gently until just combined.
Fold in the toasted pecans using a spatula. Do not overmix—just enough to distribute the nuts evenly.
Step 3: Bake the Cake Grease and flour two 9-inch round cake pans or one 9×13-inch rectangular pan. Pour the batter evenly into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes (round pans) or 35–40 minutes (sheet pan), until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy to the touch.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 4: Make the Cream Cheese Frosting In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add vanilla extract and gradually beat in powdered sugar until the frosting is thick and spreadable.
If desired, fold in the chopped pecans for added texture. Chill the frosting for 10–15 minutes before using to firm it slightly.
Step 5: Assemble and Frost If making a layered cake, level the tops of the cooled cake rounds. Spread a generous layer of frosting between the layers, then frost the top and sides. For a sheet cake, simply spread the frosting evenly over the top.
Decorate with whole pecans, a sprinkle of chopped nuts, or a drizzle of caramel. Chill briefly to set the frosting, or serve immediately.
SERVINGS:
This recipe yields 12–16 servings, depending on how the cake is sliced. For smaller gatherings, the recipe can be halved and baked in a loaf pan or smaller dish.
NOTE:
- Pecan Quality: Use fresh, unsalted pecans for best flavor. Toasting enhances their nuttiness and prevents sogginess in the cake.
- Butter Temperature: Softened butter should be pliable but not melted. This ensures proper creaming and a light texture.
- Sour Cream Substitute: Plain yogurt or buttermilk can be used. These add moisture and a slight tang that complements the pecans.
- Frosting Texture: For a lighter frosting, reduce powdered sugar slightly. For a firmer finish, chill the frosting before spreading.
- Layering Tips: Use a serrated knife to level cake layers. Apply a thin crumb coat before final frosting to trap loose crumbs.
- Flavor Variations:
- Add a splash of bourbon or rum to the batter for depth
- Mix in orange zest or cinnamon for warmth
- Use brown sugar instead of white for a caramel-like flavor
- Storage: Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
- Freezing: Unfrosted cake layers can be wrapped and frozen for up to 2 months. Thaw overnight in the fridge before frosting.
- Serving Ideas:
- Serve with coffee or spiced tea
- Pair with whipped cream or vanilla ice cream
- Add a drizzle of maple syrup or caramel for extra indulgence
- Presentation Tips:
- Garnish with pecan halves arranged in a spiral or border
- Dust with powdered sugar for a snowy finish
- Use a cake stand or platter for visual impact
- Kid-Friendly Version: Skip nuts in the frosting and use a simple vanilla glaze. Add sprinkles or chocolate chips for fun.
- Elegant Twist: Layer with mascarpone or whipped cream instead of cream cheese frosting. Top with candied pecans or edible gold flakes.
- Batch Scaling: Double the recipe for a large party. Use a full sheet pan and cut into squares. For mini cakes, bake in muffin tins and frost individually.
- Mindful Eating: This cake is rich and satisfying. Enjoy slowly, savoring the contrast between creamy frosting and nutty crumb. Pair with lighter meals or fresh fruit to balance the richness.
- Serving Temperature: Best served at room temperature. If chilled, allow 20–30 minutes before slicing to soften the frosting.