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Butter Pecan Cake

Irresistibly Moist Butter Pecan Cake to Delight Your Tastebuds

This Butter Pecan Cake combines toasted pecans and buttermilk for a moist treat that’s perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter brown it for enhanced flavor.
  • 1 cup Granulated Sugar can be replaced with cane sugar for a less processed option.
  • 1 cup Light Brown Sugar can swap with regular brown sugar if needed.
  • 2 cups Cake Flour all-purpose flour can be used as a substitute but may result in a denser cake.
  • 2 teaspoons Baking Powder ensure they are fresh for best results.
  • 1 teaspoon Baking Soda ensure they are fresh for best results.
  • 1 teaspoon Salt Kosher salt can be used as a substitute.
  • 1 cup Buttermilk full-fat yogurt can be used in place of buttermilk.
  • 4 large Eggs ensure they are at room temperature for optimal mixing.
  • 2 teaspoons Vanilla Extract can substitute with almond extract for a different flavor profile.
  • 1 cup Finely Chopped Pecans toasting pecans enhances their flavor.
For the Frosting
  • 8 ounces Cream Cheese can replace with mascarpone cheese for a lighter frosting.
  • 1/2 cup Unsalted Butter
  • 2 cups Powdered Sugar adjust amount for desired sweetness level.
  • 2 teaspoons Vanilla Extract
  • 1/4 cup Heavy Cream can substitute with milk for a lighter frosting.

Equipment

  • medium saucepan
  • Large Mixing Bowl
  • whisk
  • Spatula
  • 8-inch round cake pans

Method
 

Preparation
  1. Brown the butter over medium-low heat and let it cool.
  2. Preheat oven to 350°F (175°C) and prepare cake pans.
  3. Mix dry ingredients in a large bowl.
  4. Whisk wet ingredients in a separate bowl, then add cooled butter.
  5. Combine wet and dry ingredients, then fold in pecans.
  6. Divide batter among pans and bake for about 30 minutes.
  7. Make frosting by beating cream cheese and butter, then adding sugar and vanilla.
  8. Assemble and frost the cooled cake layers.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Cake layers can be stored at room temperature for 2 days or in the fridge for up to 5 days. Individual slices can be frozen for up to 3 months. Allow to warm slightly before serving.

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