Ohhh yes 😌🧈🥜 Butter pecan cake is rich, cozy, and dangerous in the best way. Here’s a classic, ultra-moist butter pecan cake with that deep buttery flavor and toasted pecans throughout.
Butter Pecan Cake
Ingredients
Cake
- 1 cup butter, softened
- 1½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1½ cups chopped pecans, toasted
Butter Pecan Frosting
- ½ cup butter, softened
- 4 oz cream cheese, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla
- ½ cup chopped toasted pecans
Instructions
- Toast the pecans
Bake at 350°F (175°C) for 5–7 minutes until fragrant. Let cool. - Make the cake batter
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients alternately with buttermilk, starting and ending with flour.
Fold in toasted pecans. - Bake
Pour into a greased 9×13 pan or two 9-inch round pans.
Bake at 350°F:- 9×13: 40–45 minutes
- Round pans: 30–35 minutes
Cool completely.
- Make frosting
Beat butter and cream cheese until smooth.
Add powdered sugar gradually, then vanilla.
Fold in pecans. - Frost & enjoy
Spread frosting over cooled cake. Optional: sprinkle extra pecans on top.
Extra-good upgrades
- Add 1–2 tbsp browned butter to the frosting for next-level flavor
- Drizzle with caramel sauce
- Serve slightly warm with vanilla ice cream 😮💨
Want a Southern-style version, bundt cake, or butter pecan poke cake?
