Holiday gatherings are coming up, and you need a show-stopping dessert. This Butter Pecan Cake is exactly what your family table needs right now. It is tall, impressive, and tastes like a warm hug. You can make this professional-looking cake right in your own kitchen. It will quickly become the most requested treat at every family party.
Why This Butter Pecan Cake Is a Winner
This cake is a true Southern classic for the holidays. The secret is in the butter-toasted pecans that add incredible depth. Using buttermilk ensures every bite is incredibly tender and moist. Your guests will think you bought this at a high-end bakery. It is the ultimate comfort food dessert for any cold evening. You will love how the sweet frosting balances the nutty crunch.
Pecans are the star of the show in this recipe. They provide a satisfying crunch in every single bite. The butter-toasting process makes them taste rich and savory. This balances the sweetness of the sugar perfectly. It is a sophisticated flavor that adults and kids both love. You will find yourself snacking on the toasted pecans before they even hit the cake.
Simple Method
Making a three-layer cake might feel intimidating, but you can do this. You start by toasting your pecans to bring out their natural oils. Then, you simply mix your batter and bake three golden layers. The frosting is a simple, silky buttercream that hides any imperfections easily. Even if you are a beginner, your result will look amazing. You will feel so proud when you stack these beautiful cake layers.
Ingredients You’ll Need
This recipe uses mostly pantry staples along with fresh pecans and buttermilk.
- 2 1/2 cups pecans, finely chopped
- 2 1/4 cups unsalted butter, softened and divided
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 4 teaspoons vanilla extract, divided
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk, room temperature
- 8 cups confectioners’ sugar, sifted
- 5 ounces evaporated milk
Step-by-Step
- Preheat oven to 350F. Grease and flour three 9-inch round cake pans.
- Spread chopped pecans on a baking sheet and toast for 8 minutes until fragrant.
- In a skillet, melt 1/4 cup butter. Add toasted pecans and sauté for 2 minutes; set aside to cool.
- In a stand mixer, cream 1 cup of butter and 2 cups sugar for 5 minutes until pale and fluffy.
- Add eggs one at a time, followed by 2 teaspoons of vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture in three parts, alternating with buttermilk, beginning and ending with flour.
- Fold in 1 cup of the sautéed pecans. Divide batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- To make frosting, cream the remaining 1 cup of butter with powdered sugar, evaporated milk, and 2 teaspoons of vanilla.
- Stir in the remaining pecans and frost the cooled cake layers and exterior.
Best Ways to Enjoy It
Serve a big slice of this cake with a hot cup of coffee. It also pairs perfectly with a cold glass of milk. Set this as your holiday centerpiece and watch it disappear. The golden pecans look beautiful under soft dining room lights. It is a wonderful way to end a big family meal. Gather your loved ones and share a piece together.
Storage & Reheating
Keep your leftover cake in an airtight container in the fridge. It will stay fresh and delicious for up to five days. For the best texture, let slices sit at room temperature before eating. Cold cake can be a bit firm because of the butter. You can also freeze individual slices wrapped tightly in plastic wrap. This is great for a quick treat later on.
Tips for Best Results
- Toast the pecans before adding them to the batter for maximum flavor.
- Don’t skip the step of sautéing pecans in butter for that rich taste.
- Avoid overmixing the batter once you add the flour to keep it light.
- Use room temperature eggs for a smoother and more even cake crumb.
- When making your Butter Pecan Cake, always use room temperature ingredients.
- Bake the layers a day early to save time on the big day.
- For the holidays, garnish the top with extra whole pecans for beauty.
- Add a splash of bourbon to the frosting for a grown-up twist.
Ways to Switch It Up
- Swap pecans for walnuts if you prefer a different nut flavor profile.
- Use a gluten-free version of all-purpose flour for sensitive guests.
- Add a teaspoon of cinnamon to the dry ingredients for extra warmth.
- Bake as cupcakes instead for an easy, portable party treat.
FAQs
Can I make it ahead?
Yes, you can bake the layers a day early and wrap them tightly. This makes assembly much faster on the day of your party.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with dry crumbs. The edges will also start to pull away from the pan.
Can I freeze this Butter Pecan Cake?
Yes, it freezes beautifully for up to three months if wrapped well. Defrost it in the fridge overnight before serving to your guests.
I hope this golden cake brings a little extra joy to your table. It is the perfect way to celebrate the cozy fall season. Happy baking and enjoy every sweet, buttery bite!
— Alex
Ingredients
- 2 1/2 cups pecans , finely chopped
- 2 1/4 cups unsalted butter, softened and divided
- 2 cups granulated sugar
- 4 large eggs , room temperature
- 4 teaspoons vanilla extract, divided
- 3 cups all -purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk , room temperature
- 8 cups confectioners ' sugar, sifted
- 5 ounces evaporated milk
Instructions
- Preheat oven to 350F. Grease and flour three 9-inch round cake pans.
- Spread chopped pecans on a baking sheet and toast for 8 minutes until fragrant.
- In a skillet, melt 1/4 cup butter. Add toasted pecans and sauté for 2 minutes; set aside to cool.
- In a stand mixer, cream 1 cup of butter and 2 cups sugar for 5 minutes until pale and fluffy.
- Add eggs one at a time, followed by 2 teaspoons of vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture in three parts, alternating with buttermilk, beginning and ending with flour.
- Fold in 1 cup of the sautéed pecans. Divide batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- To make frosting, cream the remaining 1 cup of butter with powdered sugar, evaporated milk, and 2 teaspoons of vanilla.
- Stir in the remaining pecans and frost the cooled cake layers and exterior.
