Description
This Butter Pecan Cake is rich, tender, nutty, and irresistibly moist. Featuring toasted pecans folded into a buttery cake batter and topped with creamy frosting, this dessert is perfect for holidays, celebrations, or anytime you crave a warm and comforting treat.
Ingredients
Scale
Toast Pecans:
- 1 1/2 cups chopped pecans
- 1/4 cup unsalted butter
Cake Batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk
- Optional: extra toasted pecans for topping
Instructions
- Toast the Pecans: Melt 1/4 cup butter in a skillet over medium heat. Add chopped pecans and stir until fragrant and lightly browned, 5–7 minutes. Cool completely.
- Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour your baking pan. Cream softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt. Add to wet mixture alternately with milk, starting and ending with dry ingredients.
- Add Pecans: Fold in cooled toasted pecans.
- Bake: Pour into pan and bake 30–35 minutes (9×13 pan) or 25–30 minutes (round pans). Cake is done when a toothpick comes out clean.
- Cool and Frost: Let cake cool fully.
- Make Frosting: Beat butter, add powdered sugar gradually, add vanilla and milk until smooth. Frost cake and top with pecans.
Notes
- Toast pecans fully for maximum flavor.
- Use room-temperature ingredients for best texture.
- Do not overmix the batter to avoid density.
- Cool cake completely before frosting.
- Add cinnamon for optional warm spice.