Butter Pecan Cake

Why You’ll Love This Recipe

I love how this cake blends the comforting taste of brown sugar and vanilla with the rich, toasted flavor of pecans. The layers are tender, perfectly sweet, and generously frosted with a silky cream cheese icing that ties everything together. It’s a classic cake with a southern soul—and it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
1 cup unsalted butter, softened
2 cups brown sugar
4 large eggs
1 tbsp vanilla extract
2½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup milk
1½ cups chopped pecans, toasted

For the cream cheese icing:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Directions

1. I preheat the oven to 350°F (175°C), then grease and flour two 9-inch round cake pans or loaf pans.

2. In a large bowl, I cream together the softened butter and brown sugar until light and fluffy.

3. I beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then I stir in the vanilla extract.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry mixture to the wet ingredients in batches, alternating with the milk, and mix until just combined.

6. I gently fold in the toasted pecans.

7. I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8. Once baked, I let the cakes cool completely in the pans before removing.

To make the frosting:

1. I beat the cream cheese and softened butter together until smooth.

2. I gradually add the powdered sugar and vanilla, then continue beating until the frosting is fluffy and spreadable.

3. Once the cakes are completely cool, I frost the layers generously and stack them if desired.

4. I finish by spreading the remaining frosting over the top and garnishing with more chopped pecans.

Servings and timing

This recipe yields about 10–12 slices.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Variations

• I sometimes use maple extract in the batter or frosting for a deeper fall-inspired flavor.

• Chopped walnuts work just as well if I don’t have pecans on hand.

• For a bundt version, I pour all the batter into a well-greased bundt pan and increase the bake time slightly.

• When I want to lighten it up, I use Greek yogurt in place of some of the butter and swap in reduced-fat cream cheese.

Storage/Reheating

I store this cake in an airtight container in the refrigerator for up to 4 days. If I want to make it ahead, I bake and cool the layers, wrap them tightly, and refrigerate or freeze them until I’m ready to frost. To serve leftovers, I let the cake come to room temperature for the best texture and flavor.

FAQs

Do I need to toast the pecans?

Yes, I always toast them—it really brings out their nutty flavor and adds extra crunch. Just 5–7 minutes in a 350°F oven is all it takes.

Can I make this cake in advance?

Definitely. I often bake the layers a day ahead and frost them the next day. The flavors actually improve as it sits.

What can I serve with this cake?

I like serving it with a scoop of cinnamon or vanilla ice cream. A drizzle of maple glaze is another delicious finishing touch.

Can I freeze the cake?

Yes, both the unfrosted cake layers and the fully frosted cake freeze well. I wrap the layers tightly in plastic wrap and foil, then thaw overnight in the fridge before frosting or serving.

Can I use a hand mixer instead of a stand mixer?

Absolutely. I use a hand mixer for both the batter and frosting when I don’t want to pull out the big mixer—it works just as well.

Conclusion

This Butter Pecan Cake is comfort and celebration rolled into one gorgeous dessert. It’s rich without being too heavy, full of nutty texture, and topped with the creamiest icing I’ve ever made. Whether I’m baking for a birthday, the holidays, or just because I’m in the mood, this cake never disappoints—and always disappears fast.