Butter Pecan Cake
This homemade Butter Pecan Cake is rich, nutty, and full of Southern charm. Toasted pecans, buttermilk, and brown sugar create a soft, velvety crumb, while an optional brown butter glaze adds a final layer of indulgence. A comforting dessert perfect for holidays, brunch, or everyday moments made special.
Equipment
- 9x13-inch baking pan or two round pans
- Mixing Bowls
- Electric mixer or hand whisk
- Rubber Spatula
Ingredients
Cake Ingredients
- 1 cup unsalted butter softened
- 1.5 cups chopped pecans toasted
- 2 cups all-purpose flour
- 1.5 cups brown sugar packed
- 0.5 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 tsp vanilla extract
Optional Glaze
- brown butter glaze to drizzle on cooled cake
Instructions
- Preheat oven to 350°F (175°C). Toast chopped pecans on a baking sheet for 6–8 minutes until fragrant. Let cool.
- Cream softened butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Stir in vanilla and toasted pecans.
- Pour batter into a greased 9x13-inch pan or two round pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool completely before topping with optional brown butter glaze or frosting of your choice.
Notes
This cake pairs beautifully with cream cheese frosting or a light glaze. Great for brunch, gifting, or family celebrations.