Butter Pecan Cake is an incredibly indulgent dessert that beautifully combines the richness of browned butter with the nutty crunch of pecans. With its moist crumb, creamy frosting, and decadent flavor, this cake is perfect for special occasions or simply as a treat to impress family and friends. Every bite is a delicious balance of sweetness and nuttiness, making it a sure hit in my recipe collection.

Why You’ll Love This Recipe

I absolutely love how the brown butter adds such a deep, nutty flavor to the cake, elevating it beyond the typical cake recipes. The pecans give the cake a delightful crunch, and the creamy frosting complements the cake’s richness perfectly. This cake is not only delicious but also a bit sophisticated, making it perfect for celebrating special moments or simply satisfying my sweet tooth. The combination of moist cake layers, luscious icing, and crunchy pecans is a true winner in my book!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup (226g) unsalted butter
3 cups (333g) cake flour
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (354ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ½ cups (160g) pecan halves, very finely chopped

For the Icing:

1 ½ cups (340g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66g) light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 ½ cups (562g) powdered sugar
1 Tablespoon heavy cream
⅓ cup (35g) pecan halves, very finely chopped, optional

Directions

Brown the Butter: I start by melting the butter over medium-low heat and then increase the heat to cook it until golden brown specks form. It adds such a wonderful, rich flavor to the cake. Once it’s browned, I let it cool completely before using it in the recipe.
Prepare the Cake: I preheat my oven to 350°F (175°C) and grease and line three 8-inch round baking pans for easy removal of the cake layers.
Mix Dry Ingredients: In a large bowl, I whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. This ensures all the dry ingredients are evenly combined before adding the wet ingredients.
Combine with Butter: Next, I add the cooled browned butter to the dry ingredients and mix until everything is well incorporated.
Add Wet Ingredients: In a separate bowl, I whisk together the buttermilk, eggs, and vanilla extract. Gradually, I add this mixture to the dry ingredients and mix just until everything is combined. Then, I stir in the finely chopped pecans, making sure they’re evenly distributed throughout the batter.
Bake: I divide the batter evenly among the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, I let the cakes cool completely.
Make the Icing: While the cakes are cooling, I prepare the icing. I beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth and creamy. Then, I gradually add the powdered sugar and heavy cream, continuing to beat until the icing becomes light and fluffy.
Assemble the Cake: Once the cakes are completely cooled, I level them if necessary and stack the layers with a generous amount of icing between each layer. Then, I frost the outside of the cake, decorating it with additional chopped pecans and piped frosting swirls, if desired.

Servings and Timing

Yield: 1 cake (serves about 8-10 people)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Pecan Praline Version: I could make a praline version of the cake by adding a layer of pecan praline between the cake layers or drizzling it over the top of the frosting.
Chocolate Butter Pecan Cake: If I’m in the mood for a chocolate twist, I can add some cocoa powder to the batter to create a chocolate version of this butter pecan cake.
Nut-Free Version: For a nut-free option, I could omit the pecans in both the cake and icing. The cake would still be delicious without them, and I could substitute the pecans with a swirl of caramel for added flavor.

Storage/Reheating

Refrigerator: Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days. The cold helps the flavors develop even more.
Freezer: To freeze, I wrap individual slices of cake tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months.
Reheating: To reheat, I thaw the cake slices in the refrigerator overnight and then let them sit at room temperature for a bit before serving. I can also gently warm individual slices in the microwave for 10-15 seconds for a slightly warm treat.

FAQs

Can I use regular flour instead of cake flour?

Yes, if I don’t have cake flour, I can substitute it with a mix of all-purpose flour and cornstarch. For every cup of cake flour, I measure out one cup of all-purpose flour, remove two tablespoons, and replace them with two tablespoons of cornstarch.

Can I make this cake ahead of time?

Absolutely! I can bake the cake layers in advance and freeze them for later use. When I’m ready to serve, I thaw the cakes and then frost them.

Can I use a different nut for this cake?

Yes, I can definitely use other nuts like walnuts or almonds if I prefer, though pecans add a unique richness that works perfectly with the browned butter.

How can I ensure the cake layers bake evenly?

To ensure even baking, I make sure to divide the batter equally among the pans and place the pans in the center of the oven. I also rotate them halfway through the baking time.

Can I make this cake without the cream cheese frosting?

Yes, I can opt for a simpler buttercream frosting or even just a dusting of powdered sugar if I prefer a lighter frosting option.

Conclusion

Butter Pecan Cake is a truly decadent dessert that I love to make for special occasions or when I simply want a treat that feels indulgent. With its rich flavor, moist texture, and creamy frosting, it’s sure to be a hit every time. Whether you’re serving it for a celebration or just because, this cake is a perfect way to enjoy the delicious combination of buttery cake and crunchy pecans.

Butter Pecan Cake