Butter Pecan Cake (Printable)
Rich, moist cake with buttery toasted pecans and velvety buttercream frosting.
# What You'll Need:
→ Toasted Pecans
01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter
→ Cake
03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature
→ Butter Pecan Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 1/4 cup heavy cream, plus more as needed
15 - 1 teaspoon vanilla extract
16 - 1/2 cup toasted pecans, finely chopped
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4-5 minutes. Transfer to a plate to cool completely.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
04 - In a large bowl, beat 1 cup butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add dry ingredients to wet mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup finely chopped pecans for the frosting.
07 - Divide batter evenly among prepared pans. Smooth tops. Bake for 25-30 minutes, or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved chopped pecans.
09 - Place one cake layer on serving plate. Spread frosting over top. Repeat with remaining layers. Frost sides and top. Garnish with extra pecan halves if desired.
# Expert Advice:
01 -
- The toasted pecans create little pockets of nutty crunch throughout every single bite
- Buttermilk keeps the cake impossibly tender while still being sturdy enough for layers
- That buttercream with folded in pecans is something youll find yourself eating off a spoon
02 -
- Cooling the cakes completely before frosting is non negotiable or your buttercream will melt right off
- The toothpick test is your friend here, but start checking at 25 minutes since ovens vary wildly
- Room temperature ingredients blend together seamlessly while cold ones create curdled disasters
03 -
- Weigh your flour instead of scooping it for consistent results every single time
- Add a teaspoon of maple extract to the frosting for an even deeper pecan flavor