Butter Pecan Cake
This butter pecan cake is soft, moist, and loaded with toasted pecans. Finished with a rich cream cheese frosting, it’s a cozy, classic dessert perfect for holidays or anytime indulgence.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10–12 slices
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Ingredients
Cake:
1 cup unsalted butter, softened
2 cups brown sugar
4 large eggs
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 cups chopped pecans, toasted
Cream Cheese Icing:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or loaf pans.
In a large bowl, cream together butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture, alternating with milk, mixing until combined.
Fold in toasted pecans.
Divide batter evenly into pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.
For the frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until fluffy.
Frost cooled cake layers and stack if desired. Top with more frosting and a generous sprinkle of chopped pecans.
Notes
Toast pecans before folding them in for a richer, nuttier flavor.
Ensure cakes are completely cool before frosting to prevent melting.
For a thicker frosting, chill for 10 minutes before spreading.
Store leftovers in the refrigerator for up to 4 days.
Find it online: https://allrecipesmade.com/butter-pecan-cake/
