Oh yes 😍 — Butter Pecan Cake is a classic, rich, buttery cake with toasted pecans folded in, often topped with a buttery frosting and more pecans for crunch. It’s warm, nutty, and perfect for dessert or special occasions.
🍰 Butter Pecan Cake
Ingredients (9-inch round cake or 9×13 pan)
Cake
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 cup pecans, toasted and chopped
Optional Frosting (Butter Pecan Frosting)
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- ½ cup chopped pecans (for topping)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour your cake pan(s).
- Toast pecans in a dry skillet over medium heat 3–5 minutes until fragrant; set aside.
2. Make Cake Batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry. Mix until just combined.
- Fold in toasted pecans.
3. Bake
- Pour batter into prepared pan(s).
- Bake 35–40 minutes for a 9×13 pan or 25–30 minutes for 9-inch rounds, until a toothpick comes out clean.
- Let cool completely before frosting.
4. Make Frosting (Optional)
- Beat butter until creamy.
- Gradually add powdered sugar, milk, and vanilla, mixing until smooth.
- Fold in chopped pecans or sprinkle them on top after spreading frosting.
5. Serve
- Slice and enjoy! Delicious with coffee or a scoop of vanilla ice cream.
🔥 Tips & Variations
- Extra nutty: Toast pecans with a little butter and brown sugar for a caramelized flavor.
- Moist cake: Substitute ½ cup milk with buttermilk.
- Flavor boost: Add 1–2 tsp almond extract along with vanilla.
- Layer cake: Bake in two 9-inch pans, layer with frosting, and sprinkle pecans between layers.
- Storage: Wrap tightly and store at room temperature for 2–3 days, or refrigerate for up to a week.
If you want, I can give a “decadent bakery-style Butter Pecan Cake” version where the cake is ultra-moist, the frosting is creamy and nutty, and it has a caramel-pecan drizzle that makes it irresistible 😏.
Do you want me to do that version?
