BUTTER PECAN CAKE

BUTTER PECAN CAKE

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Here’s a rich and moist Butter Pecan Cake recipe that’s perfect for celebrations or a cozy dessert. It features toasted pecans, buttery flavor, and a smooth cream cheese frosting. You can also make it gluten-free by using a 1:1 GF flour blend.

🍰 Butter Pecan Cake Recipe

🔹 Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1½ cups granulated sugar

  • 4 large eggs

  • 2½ cups all-purpose flour (or GF 1:1 baking flour)

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 cup whole milk (room temp)

  • 1 tbsp vanilla extract

  • 1½ cups chopped pecans (toasted in butter – see below)

For Toasted Pecans:

  • 3 tbsp unsalted butter

  • 1½ cups chopped pecans

For the Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 3½ cups powdered sugar

  • 1 tsp vanilla extract

  • 1–2 tbsp heavy cream or milk (if needed, for consistency)

🔹 Instructions

1. Toast the Pecans:
In a skillet, melt 3 tbsp butter over medium heat. Add chopped pecans and stir frequently for 4–5 minutes until fragrant and golden. Set aside to cool.

2. Make the Cake Batter:

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

  • In a large bowl, cream together softened butter and sugar until light and fluffy (about 3–5 minutes).

  • Add eggs one at a time, mixing well after each addition.

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

  • Add dry ingredients to the butter mixture alternately with the milk, starting and ending with the flour. Mix just until combined.

  • Stir in vanilla extract and 3/4 of the toasted pecans (reserve the rest for topping).

3. Bake the Cake:

  • Divide batter evenly between prepared pans.

  • Bake for 30–35 minutes or until a toothpick inserted comes out clean.

  • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

4. Make the Frosting:

  • Beat cream cheese and butter until smooth and creamy.

  • Add powdered sugar gradually, mixing well.

  • Stir in vanilla. Add cream/milk 1 tbsp at a time until smooth and spreadable.

5. Assemble:

  • Place one cake layer on a serving plate, spread a layer of frosting.

  • Add the second cake layer and frost the top and sides.

  • Sprinkle the remaining toasted pecans on top and sides.

✅ Tips

  • Add a pinch of cinnamon or brown sugar to the pecans for extra flavor.

  • For a sheet cake version, bake in a 9×13″ pan for 40–45 minutes.

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