Why You’ll Love This Recipe
- Rich Flavor: The combination of toasted pecans and buttery cake creates a deep, satisfying flavor profile.
- Moist Texture: Ingredients like sour cream and buttermilk ensure a tender and moist crumb.
- Versatility: Perfect for holidays, birthdays, or any occasion that calls for a special dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pecans: Toast chopped pecans in melted butter until fragrant and slightly crunchy. Let them cool.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Pecans: Gently fold the toasted pecans into the batter.
- Bake: Pour the batter into prepared cake pans and bake until a toothpick inserted into the center comes out clean.
- Frost: Once the cake layers have cooled, frost with your choice of brown sugar cream cheese frosting or a traditional cream cheese frosting.
Servings and Timing
- Servings: Typically serves 12-16 people.
- Preparation Time: Approximately 45 minutes.
- Baking Time: 25-30 minutes per layer.
- Total Time: About 1.5 hours, plus cooling time.
Variations
- Maple Addition: Incorporate a tablespoon of maple syrup into the batter for added sweetness and flavor.
- Different Frostings: Try a caramel frosting or a simple vanilla buttercream as alternatives.
- Nut Mix: Combine pecans with walnuts or almonds for a varied nutty flavor.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before frosting.
- Reheating: To enjoy warm, microwave individual slices for about 10-15 seconds.
FAQs
What makes butter pecan cake different from other cakes?
The inclusion of toasted buttered pecans in both the batter and frosting imparts a distinct nutty and buttery flavor that sets it apart from other cakes.
Can I use store-bought pecans, or should I toast them myself?
While you can use store-bought pecans, toasting them yourself in butter enhances their flavor and adds a delightful crunch to the cake.
Is it necessary to use cake flour, or can all-purpose flour suffice?
Cake flour provides a lighter, more tender crumb, but if unavailable, you can substitute with all-purpose flour by removing two tablespoons per cup and replacing them with cornstarch.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance. Wrap them tightly and store at room temperature for up to two days or freeze for longer storage. Frost the cake on the day you plan to serve it.
What type of frosting pairs best with butter pecan cake?
Brown sugar cream cheese frosting complements the flavors well, but traditional cream cheese frosting or even a caramel frosting are also excellent choices.
How can I prevent the cake from becoming too dense?
Ensure that you don’t overmix the batter, as this can develop gluten and lead to a denser texture. Mixing until just combined helps maintain a light and fluffy crumb.
Are there any substitutions for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for about 5 minutes before using.
Can I add other flavors to the cake batter?
Absolutely! Some variations include adding a teaspoon of cinnamon or a splash of bourbon to the batter for additional depth of flavor.
How should I decorate the cake?
After frosting, you can garnish the cake with additional toasted pecans, a drizzle of caramel sauce, or even edible gold flakes for a festive touch.
What’s the best way to serve this cake?
Butter pecan cake is best served at room temperature to fully appreciate its flavors and texture. Pairing it with a scoop of vanilla ice cream or a cup of coffee makes for a delightful experience.
Conclusion
Butter Pecan Cake is a timeless dessert that brings together the rich, buttery flavors of toasted pecans with a moist, tender crumb. Whether for a special occasion or a simple indulgence, this cake is sure to delight and impress.
Butter Pecan Cake
- Total Time: 1.5 hours + cooling
- Yield: 12-16 servings
- Diet: Vegetarian
Description
Butter Pecan Cake is a classic Southern dessert featuring rich, buttery cake infused with toasted pecans. This moist and flavorful cake is perfect for special occasions, topped with a luscious brown sugar cream cheese frosting.
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour (or cake flour for a lighter texture)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- 2 tbsp butter (for toasting pecans)
- For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (adjust for consistency)
Instructions
- Toast the Pecans: In a skillet, melt 2 tbsp butter and toast chopped pecans over medium heat until fragrant. Let them cool.
- Preheat the Oven: Set to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs & Flavoring: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Wet & Dry: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Pecans: Gently mix in the toasted pecans.
- Bake: Divide batter between the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat cream cheese, butter, and brown sugar until smooth. Gradually add powdered sugar, vanilla, and heavy cream until desired consistency is reached.
- Assemble & Frost: Spread frosting between cake layers and over the top and sides. Garnish with extra toasted pecans.
Notes
- Use cake flour for a lighter, more tender crumb.
- Substitute buttermilk by adding 1 tbsp lemon juice or vinegar to 1 cup of milk.
- For extra flavor, add a splash of bourbon or maple syrup to the batter.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes per layer
- Category: Dessert
- Method: Baking
- Cuisine: Southern
