Butter Pecan Cake is more than a dessert—it’s a story baked into every bite. Hi, I’m Amanda, the heart behind BeamRecipes. Cooking has always been my way of creating comfort, connection, and joy, and this cake is one of those recipes that carries all three. From the sound of pecans toasting in the oven to the first forkful of buttery crumb, it reminds me of family tables and warm gatherings. At BeamRecipes, I share simple, approachable recipes like this one—meant for real life, filled with love, and always designed to turn everyday meals into lasting memories.
Why This Butter Pecan Cake Works
A balance of flavors
The richness of butter meets the natural nuttiness of toasted pecans, creating a cake that feels indulgent but never heavy.
Texture that comforts
Fluffy crumb meets crunchy pecans in every bite, offering contrast and satisfaction in a single forkful.
Simple pantry ingredients
Nothing fancy here—just flour, sugar, eggs, butter, and pecans. It’s straightforward baking with delicious results.
A cake for every table
Whether you frost it with cream cheese icing or keep it simple with powdered sugar, this Butter Pecan Cake fits both casual gatherings and special celebrations.
ngredients You’ll Need
Core Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 ½ cups pecans, toasted and chopped
Optional Swaps
- Use brown sugar for a deeper caramel flavor.
- Swap half the buttermilk for sour cream if you like extra tang.
- Try walnuts instead of pecans if that’s what you have on hand.
Step-by-Step Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F and spread pecans on a baking sheet. Toast for about 8 minutes until fragrant. This unlocks their natural oils and flavor.
Step 2: Cream Butter and Sugar
In a large bowl, beat butter and sugar together until pale and fluffy. This step builds air into the batter, giving the cake its tender crumb.
Step 3: Add the Eggs
Beat in eggs one at a time, scraping down the bowl after each addition. The gradual process keeps the batter smooth and stable.
Step 4: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt together in a separate bowl. This ensures even distribution before adding to the wet ingredients.
Step 5: Combine Wet and Dry
Alternate adding the dry mixture and buttermilk into the butter mixture, beginning and ending with dry ingredients. Stir gently to avoid overmixing.
Step 6: Fold in Pecans
Stir in the toasted pecans with a spatula, folding until evenly distributed. This keeps the batter light while still getting pecan flavor in every bite.
Step 7: Bake the Cake
Pour batter into a greased 9×13-inch pan or two round 9-inch pans. Bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Why This Recipe Works
Toasting the Pecans
When pecans are toasted, their natural oils rise to the surface, creating a deeper, nuttier taste that fills your kitchen with an irresistible aroma. This step also keeps the nuts crisp inside the cake, instead of going soft or bland.
Buttermilk’s Secret Role
Buttermilk isn’t just for flavor—it works like a gentle tenderizer. Its slight acidity softens the proteins in flour, making the cake fluffy and moist. The beauty of buttermilk is how it extends the cake’s freshness, so you can enjoy a slice days later without it drying out.
Creaming Butter and Sugar
This step is like the backbone of a good cake. Beating butter and sugar together introduces tiny air pockets, which expand in the oven and give your cake its soft rise. Skip or rush this, and you’ll end up with a dense result instead of a tender crumb.
Balance of Salt and Sweet
A pinch of salt may seem small, but it plays a big role. It balances sugar, rounds out the flavors of butter and pecans, and ensures each bite tastes layered—not cloying.
Flexibility in Serving
One of the best parts about this cake is how versatile it is. Dress it up with cream cheese frosting for a birthday, drizzle on a brown butter glaze for the holidays, or keep it bare and let the buttery pecans shine. However you serve it, it never disappoints.
Variations to Try
Frosting Options
A tangy cream cheese frosting is a classic choice, but a silky brown butter glaze brings out the nutty notes even more. For simplicity, dust with powdered sugar and serve with coffee.
Cupcake Conversion
Perfect for parties or lunchboxes, simply scoop the batter into lined muffin tins and bake for 18–20 minutes. You’ll get mini Butter Pecan Cupcakes with the same rich flavor.
Layered Celebration Cake
Want something more dramatic? Bake the batter in two or three round pans, stack the layers with whipped cream or caramel, and you’ve got a centerpiece worthy of any special occasion.
Holiday Twist
Warm spices like cinnamon, nutmeg, or even a pinch of cloves can transform this recipe into a festive holiday cake. Pair it with a maple glaze, and it instantly feels seasonal.
Common Mistakes to Avoid
Skipping the Toast
Raw pecans inside the batter won’t deliver much flavor. Toasting is quick, simple, and makes all the difference.
Overmixing the Batter
Once flour is added, treat the batter gently. Too much stirring over-develops gluten, which gives you a chewy texture instead of soft and tender cake.
Baking Too Long
This cake should be moist and comforting. Start checking it 5 minutes before the suggested bake time. A toothpick should come out with a few moist crumbs, not bone dry.
Using Cold Ingredients
Room-temperature butter and eggs blend more smoothly and trap more air. Cold ingredients can cause lumps and lead to an uneven rise.
Frequently Asked Questions
Can I make Butter Pecan Cake ahead of time?
Yes. The cake holds beautifully when baked a day or two in advance. Keep it tightly covered, and it will stay moist at room temperature for three days or refrigerated up to five.
Can I freeze this cake?
Absolutely. Wrap slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge, then bring to room temperature before serving.
Do I need to frost it?
Not at all. Many people enjoy Butter Pecan Cake just as it is—moist, nutty, and lightly sweet. A sprinkle of powdered sugar can be all it needs.
Can I use salted butter?
Yes. If salted butter is what you have on hand, simply reduce the added salt in the recipe by half. The flavor will still be perfectly balanced.
notes Final Encouragement
Baking isn’t about perfection—it’s about creating something that brings joy to the people you love. This Butter Pecan Cake is forgiving, soulful, and always welcome at the table. The next time you want to surprise your family or bring comfort to a friend, pull out a bag of pecans and bake this cake. It’s the kind of dessert that lingers in memory long after the plates are cleared.
Butter Pecan Cake
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- 9×13-inch Pan or Two 9-inch Round Pans
- Wire Rack
Ingredients
Core Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- 1 1/2 cups pecans toasted and chopped
Optional Swaps
- brown sugar use in place of part of the granulated sugar for caramel flavor
- sour cream replace half the buttermilk for extra tang
- walnuts swap for pecans if preferred
Instructions
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8 minutes, until fragrant.
- Cream butter and sugar together in a large mixing bowl until pale and fluffy.
- Beat in eggs one at a time, scraping down the bowl after each addition.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry mixture and buttermilk to the butter mixture, beginning and ending with dry. Stir gently.
- Fold in toasted pecans and vanilla with a spatula until evenly distributed.
- Pour batter into a greased 9×13-inch pan or two 9-inch round pans. Bake 35–40 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack before frosting or serving.