Butter Pecan Cake
This Butter Pecan Cake blends fluffy crumb with toasted pecans for a rich, nutty dessert that feels indulgent yet comforting. Simple ingredients, easy steps, and versatile serving options make it a cake for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- 9x13-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 9x13-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.
Notes
Top with cream cheese frosting, brown butter glaze, or simply dust with powdered sugar. This cake stays moist for days and freezes beautifully.