Butter Pecan Cake

Introduction

What if you could turn the warm, nutty richness of toasted pecans and butter into a dessert that tastes like pure Southern comfort? The Butter Pecan Cake does exactly that — it’s a moist, buttery layer cake infused with toasted pecans and topped with a smooth, velvety brown-butter frosting. Perfect for birthdays, holidays, or cozy weekends, this cake delivers nostalgia in every bite. With its melt-in-your-mouth texture and caramel-like depth, it’s a dessert that feels luxurious yet beautifully homemade.

---

Ingredients List

For the Cake

• 1 cup (230 g) unsalted butter, softened – the star ingredient for richness.
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups (315 g) all-purpose flour
• 1 Tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) buttermilk – adds tang and tenderness.
• 2 tsp vanilla extract
• 1 ½ cups (180 g) toasted pecans, finely chopped – for buttery crunch.

For the Brown Butter Frosting

• ¾ cup (170 g) unsalted butter
• 3 cups (360 g) powdered sugar
• ¼ cup (60 ml) heavy cream (plus more if needed)
• 1 tsp vanilla extract
• Pinch of salt
• ½ cup (60 g) toasted pecans, chopped (for topping)

Substitutions:

• For dairy-free: use vegan butter and almond milk with lemon juice in place of buttermilk.
• For a less sweet option: reduce powdered sugar in frosting by ½ cup.
• For gluten-free: use a 1:1 gluten-free flour blend.

---

Timing

• Preparation: 25 minutes
• Baking: 35–40 minutes
• Cooling & Frosting: 45 minutes
• Total Time: ~1 hour 45 minutes — about 15% faster than a traditional frosted layer cake due to the easy brown-butter frosting.

---

Step-by-Step Instructions

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–9 minutes, stirring once halfway. Cool completely, then chop finely.

Step 2: Make the Cake Batter

Cream butter and sugar in a large bowl until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry. Fold in 1 ½ cups toasted pecans gently with a spatula.

Step 3: Bake the Cake

Divide the batter evenly into two 8-inch round pans (greased and floured).
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans 10 minutes, then transfer to wire racks to cool fully.

Step 4: Prepare the Brown-Butter Frosting

In a saucepan over medium heat, melt butter until it turns golden and nutty-smelling (about 5 minutes). Remove from heat and cool 10 minutes.
Whisk in powdered sugar, cream, vanilla, and salt until creamy and spreadable. Add a splash of cream if needed for a smooth texture.

Step 5: Assemble the Cake

Place one cake layer on a stand. Spread a thick layer of frosting. Add the second layer and frost the top and sides. Sprinkle remaining toasted pecans over the top for a rustic, irresistible finish.

---

Nutritional Information (per slice, 1/12 of cake)

Nutrient	Amount
Calories	530 kcal
Carbohydrates	56 g
Protein	6 g
Fat	32 g
Sugar	44 g
Fiber	2 g

---

Healthier Alternatives for the Recipe

• Use half oil, half butter for a lighter texture with less saturated fat.
• Swap some flour with almond flour for a nutty boost of protein.
• Reduce sugar by 20 %—the pecans add natural sweetness.
• Frost lightly or skip sides to cut calories while keeping flavor.

---

Serving Suggestions

• Serve slightly warm with vanilla ice cream for a decadent dessert.
• Add a drizzle of maple syrup or caramel for extra indulgence.
• Pair with a cup of coffee or chai latte for a cozy afternoon treat.
• Decorate with whole pecans and gold dust for an elegant holiday centerpiece.

---

Common Mistakes to Avoid

1. Over-toasting the pecans – they turn bitter quickly; remove once fragrant.
2. Skipping room-temperature ingredients – ensures a smooth, airy batter.
3. Overmixing – can make the cake dense; fold gently at the end.
4. Frosting warm cake layers – always cool completely to prevent melting.
5. Forgetting salt in frosting – it enhances the nutty butter flavor beautifully.

---

Storing Tips for the Recipe

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps 4–5 days; bring to room temp before serving.
• Freezer: Freeze unfrosted layers up to 2 months; thaw overnight before frosting.
• Brown-butter frosting also stores well refrigerated for 1 week.

---

Conclusion

This Butter Pecan Cake is a celebration of texture and flavor — buttery crumb, nutty aroma, and silky frosting that melts into every bite. Whether for special occasions or Sunday indulgence, it’s the kind of cake that makes guests ask for seconds (and the recipe!). Try it today, share your results below, and subscribe for more rich, soul-satisfying bakes.