butter pecan cake recipe

Written ByJenny Smyth Posted on
butter pecan cake recipe
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The Best butter pecan cake recipe

I’m so excited to share my favorite butter pecan cake recipe with you all today. This classic Southern dessert is a staple in my household, and for good reason – it’s moist, flavorful, and incredibly easy to make.

The first time I made this cake was for a family gathering, and it was a huge hit. My kids loved helping me mix the batter and pecans together, and we all loved devouring the finished product.

Since then, I’ve made this cake countless times for birthdays, holidays, and just because. It’s one of those recipes that never fails to impress, and I’m sure you’ll love it just as much as I do.

One of the best things about this recipe is how versatile it is – you can serve it as a dessert or snack, and it’s perfect for potlucks or gatherings of any size. The combination of rich buttery flavor and crunchy pecans is simply irresistible.

As a bonus, this cake is also surprisingly healthy – with no refined sugars or artificial ingredients in sight. So go ahead, give this recipe a try, and I promise you won’t be disappointed!

Butter Pecan Cake

Butter Pecan Cake

4.8 from 989 votes

A moist and delicious butter pecan cake with a rich pecan topping. Perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk

For the Pecan Topping

1 cup pecans
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking dish.
3In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
Set aside.
4In another bowl, cream together butter and granulated sugar until light and fluffy using an electric mixer.
5This should take about 3-5 minutes.
6Beat in the eggs, one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
9Mix just until combined.
10Pour the batter into the prepared baking dish and spread evenly.
11Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12While the cake is baking, prepare the pecan topping.
13In a saucepan, melt the butter over medium heat.
14Add the brown sugar and stir until dissolved.
15Add the pecans and heavy cream.
16Stir continuously until the mixture thickens and the pecans are evenly coated.
17This should take about 5-7 minutes.
18Remove from heat.
19Once the cake is done, remove it from the oven and let it cool for 10 minutes.
20Spread the pecan topping evenly over the cake.
21Allow the cake to cool completely before serving.

🔧Equipment

Mixing bowl
Electric mixer
9×13-inch baking dish
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, use salted butter and add a pinch of salt to the cake batter.

This butter pecan cake recipe is a timeless classic that never fails to impress. It’s perfect for any occasion, from casual get-togethers to elegant dinner parties.

I always make sure to have this cake on hand for family gatherings, as it’s a guaranteed crowd-pleaser. Plus, it’s a great way to incorporate healthy fats and nutrients into your diet.

The cake can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat. It’s also a fantastic option for potlucks and holiday celebrations, as it can be served in individual slices or as a whole cake.

The versatility of this recipe makes it a staple in my kitchen, and I know it will be a hit with your family and friends as well.

❓ Frequently Asked Questions About Butter Pecan Cake

1. What type of flour should I use for this cake?

For this recipe, you’ll want to use all-purpose flour that’s fresh from the pantry. If you’re using an older bag of flour that’s been sitting around for a while, now might be the time to bust it out – just make sure to sift it thoroughly before using.

2. Can I substitute the pecans with another type of nut?

While pecans are the traditional choice for this cake, you can definitely experiment with other types of nuts if you prefer. Walnuts or hazelnuts would work beautifully in place of the pecans – just keep in mind that they’ll change the flavor profile slightly.

3. How long does this cake take to prepare?

Don’t worry if you’re short on time – this cake comes together quickly! You can have it mixed and ready to bake in under 30 minutes.

4. Can I make this cake ahead of time?

Absolutely! This cake freezes beautifully for up to two months – simply thaw at room temperature when you’re ready to serve.

5. Why do I need to sift the flour?

Sifting your flour ensures that your baked goods will be light and fluffy instead of dense or heavy.

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