The Best Butter Pecan Cake
Indulge in pure decadence with *The Best Butter Pecan Cake*, a rich and moist dessert that’s as impressive as it is delicious. This show-stopping cake features layers of buttery pecan-studded batter, delicately toasted to enhance the nutty aroma, and frosted with a luscious cream cheese frosting that’s perfectly sweet and tangy. The blend of brown sugar and buttermilk ensures a tender crumb, while a hint of vanilla ties the flavors together beautifully. Topped with a sprinkle of toasted pecans for added crunch, this cake is ideal for celebrations or anytime you want to treat yourself to something extra special. Whether you’re a fan of Southern-inspired sweets or simply love the comforting combination of butter and pecans, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups chopped pecans
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.25 cup heavy cream
- 4 cups powdered sugar
- 8 ounces cream cheese
- 0.5 cup salted butter
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
In a skillet over medium heat, melt 1/4 cup of the unsalted butter. Add the chopped pecans and toast for 5-7 minutes, stirring frequently, until they are fragrant. Allow to cool and set aside.
In a large mixing bowl, cream together 3/4 cup unsalted butter, granulated sugar, and brown sugar until fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients (in three additions). Beat until just combined.
Gently fold in the toasted pecans, reserving a small amount for garnish if desired.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
To prepare the frosting, beat the cream cheese, salted butter, and heavy cream together in a large bowl until smooth and fluffy, about 2-3 minutes.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Adjust the consistency with more heavy cream if needed.
Once the cakes are completely cool, spread a layer of frosting between each layer, then frost the entire outside of the cake.
Garnish with the reserved toasted pecans on the top or sides of the cake, if desired.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Slice, serve, and enjoy your Butter Pecan Cake!
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 94.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
