Butter Pecan Cake with Cream Cheese Icing

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Butter pecan is one of those timeless flavors that feels both comforting and indulgent. When folded into a soft, tender cake and paired with a velvety cream cheese icing, it becomes a dessert worth savoring at any special gathering—or even just on a quiet evening with a cup of coffee. The richness of toasted pecans, the depth of buttery cake layers, and the tang of cream cheese make this cake unforgettable. Below is a complete recipe with step-by-step instructions to help you bake a perfect Butter Pecan Cake at home.

Ingredients

For the Toasted Pecans

  • 2 cups chopped pecans

  • 3 tablespoons unsalted butter

For the Cake

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup whole milk, room temperature

  • 1 cup sour cream

For the Cream Cheese Icing

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 1 teaspoon vanilla extract

  • 2–3 tablespoons heavy cream (to adjust consistency)

Step 1: Toasting the Pecans

The star of this cake is, of course, the pecans. Toasting them in butter before adding them to the batter ensures they bring out their natural nuttiness and provide a deeper flavor.

  1. In a skillet over medium heat, melt the butter.

  2. Add the chopped pecans and cook for 4–5 minutes, stirring frequently, until fragrant and lightly browned.

  3. Remove from heat and allow them to cool completely before using. Toasting ahead of time also prevents sogginess in the cake.

Step 2: Preparing the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles for easier release.

  2. In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy—this usually takes 3–4 minutes with an electric mixer.

  3. Beat in the eggs, one at a time, scraping the bowl after each addition. Add the vanilla extract.

  4. In a separate bowl, whisk together the flour, baking powder, and salt.

  5. Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream. Begin and end with the flour mixture to ensure a smooth batter.

  6. Fold in 1 ½ cups of the cooled toasted pecans, reserving the rest for decorating the cake later.

The batter should be thick yet light, with visible specks of toasted pecans throughout.

Step 3: Baking the Cake

  1. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

  2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

  3. Remove from the oven and allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Cooling the cakes thoroughly is crucial, as frosting a warm cake will cause the cream cheese icing to melt and slide.

Step 4: Making the Cream Cheese Icing

  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.

  2. Gradually add in the powdered sugar, one cup at a time, beating until fluffy.

  3. Mix in the vanilla extract. If the icing feels too thick, add 1–2 tablespoons of heavy cream to loosen it; if too thin, add a little more powdered sugar.

This icing should be silky, tangy, and spreadable without being runny.

Step 5: Assembling the Cake

  1. Place the first cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese icing on top.

  2. Add the second cake layer and repeat the process. Finally, top with the third layer.

  3. Frost the top and sides of the cake with the remaining icing, smoothing it with an offset spatula for a clean finish or leaving it rustic for a more homemade look.

  4. Sprinkle the reserved toasted pecans over the top and gently press some into the sides for decoration.

Tips for Success

  • Room temperature ingredients are key for a smooth batter. Cold butter, eggs, or cream cheese can cause lumps.

  • Don’t overmix once you add the flour. Overmixing can lead to a dense cake instead of a tender crumb.

  • Chill the cake briefly after frosting for a firmer slice, especially if serving in warm weather.

Serving and Storage

This Butter Pecan Cake pairs beautifully with a hot cup of coffee or a glass of cold milk. It’s rich enough to stand alone but also makes a showstopping centerpiece at birthdays, holidays, or Sunday gatherings.

  • Store the cake covered in the refrigerator for up to 5 days.

  • For longer storage, wrap slices individually and freeze for up to 3 months. Allow them to thaw at room temperature before enjoying.

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