butter pecan cake recipe
The Best butter pecan cake recipe
I love this cake because it’s a crowd-pleaser that’s easy to customize. You can swap out the pecans for walnuts or almonds if you prefer, or even add a swirl of chocolate if you’re feeling fancy. It’s also surprisingly balanced—it’s not just all carbs and sugar, thanks to the natural fats in the butter and pecans, which help keep things stable. Plus, it’s a great way to use up pecans you might have on hand, and the cake’s texture is just right, not too dense, not too dry. Whether you’re serving it at a holiday dinner or just enjoying a slice with coffee, it’s a dessert that feels like a little reward for all the hard work you’ve done.
Classic Butter Pecan Cake
A moist, tender cake infused with rich pecan butter and caramelized pecans, perfect for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup pecans, toasted and chopped
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons unsalted butter
- 1/2 cup pecans, chopped
- 1 teaspoon vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper. -
2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract. -
3
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. -
4
Fold in 1/2 cup of chopped pecans. Pour batter into the prepared pan and smooth the top. -
5
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
6
While the cake cools, prepare the butter pecan filling by mixing melted butter, brown sugar, and vanilla extract. Stir in the chopped pecans and spread evenly over the cooled cake layers. -
7
Mix powdered sugar, melted butter, and vanilla extract for the glaze. Drizzle over the pecan-filled cake and sprinkle with additional chopped pecans.
🔧Equipment
- Mixing bowls
- Electric mixer
- 9×13-inch baking pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, brush the cake layers with a simple egg wash before adding the filling.
- Ensure pecans are toasted until fragrant and lightly browned for the best flavor.
Watch Video Of How Classic Butter Pecan Cake Works
❓ Frequently Asked Questions About Butter Pecan Cake
1. What is the best way to store leftover butter pecan cake?
Store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, freeze portions in a single layer before transferring to a freezer bag. Thaw overnight in the fridge before serving to maintain moisture.
2. Can I substitute butter for another fat in this recipe?
Yes, you can use vegetable oil or shortening, but the flavor and texture will differ. For the closest result, use neutral oil like canola or light olive oil, reducing the butter to ¾ cup and adding 1 extra tablespoon of flour to compensate for moisture loss.
3. Why do the pecans need to be toasted before adding them?
Toasting pecans enhances their natural sweetness and deepens the flavor, making them more aromatic in the cake. Toast until fragrant and lightly golden—about 3–5 minutes on medium heat. Cool completely before chopping.
4. What if my cake turns out too dense?
A dense texture often means the batter was overmixed or the oven wasn’t hot enough. Ensure eggs are at room temperature, mix just until combined, and bake at 350°F (175°C) for the full time. If the cake springs back slightly when pressed, it’s ready. For a lighter texture, fold in whipped cream or a dollop of sour cream into the batter.
