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Homemade butter pecan cake slice with layers of fluffy pecan-studded cake and creamy frosting, topped with toasted pecans on a white plate.

Butter Pecan Cake

5 from 1 vote
A rich, moist Butter Pecan Cake layered with cream cheese frosting and studded with double-toasted pecans. This Southern favorite is elevated by a touch of caramel flavor and secret family techniques that ensure unforgettable taste and texture in every slice.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling & Frosting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Toasted Pecans:
  • 2 cups Pecan halves - Divided: some chopped, some whole
  • 3 tablespoon Unsalted butter - For toasting
  • 1 pinch Sea salt - Enhances flavor
  • 1 tablespoon Maple syrup Optional - Optional, for added caramel flavor
Cake Layers:
  • 2¾ cups All-purpose flour - Or cake flour for lighter texture
  • 1½ tablespoon Baking powder
  • ½ teaspoon Baking soda
  • ½ tsp Salt
  • ¾ cup Unsalted butter - Room temperature
  • 1 cup Granulated sugar
  • ½ cup Light brown sugar - Packed
  • 4 large Eggs - Room temperature
  • 1 tbsp Vanilla extract
  • 1 cup Buttermilk - Or milk + vinegar substitute
  • 2 tbsp Reserved pecan butter - From toasting
Frosting:
  • 8 oz Cream cheese - Softened
  • ½ cup Unsalted butter - Softened
  • 3–4 cups Powdered sugar - Adjust for sweetness
  • 1 teaspoon Vanilla extract
  • 1–2 tbsp Heavy cream - For texture
  • 1 pinch Salt - To balance sweetness
  • ½ cup Reserved pecans - Chopped, for topping

Equipment

  • 8-inch round cake pans (Greased and dusted with crushed pecans)
  • Stand mixer or hand mixer (For batter and frosting)
  • Rubber spatula (For folding and scraping)
  • Cooling racks (To cool cake layers)
  • Offset spatula (For even frosting application)
  • Heavy skillet (For toasting pecans in butter)
  • Cake leveler or serrated knife (Optional, for even layers)
  • Rotating cake stand (Optional, for easier decorating)

Method
 

  1. Toast the pecans in oven and skillet with butter
  2. Sift flour and mix dry ingredients
  3. Cream butter with sugars until fluffy
  4. Add eggs, vanilla, and pecan butter
  5. Combine flour and buttermilk, fold in pecans
  6. Divide into pans and bake cake layers
  7. Beat cream cheese frosting until smooth
  8. Stack, frost, and decorate the cake

Nutrition

Serving: 125gCalories: 560kcalCarbohydrates: 52gProtein: 6gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 105mgSodium: 280mgPotassium: 180mgFiber: 2gSugar: 36gVitamin A: 820IUVitamin C: 0.2mgCalcium: 90mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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