Butter Pecan Cake is a delightful Southern classic that combines rich, buttery flavors with the irresistible crunch of toasted pecans.
Perfect for celebrations or as a comforting treat, this cake is moist, tender, and layered with a luscious butter pecan frosting that elevates every bite.
Whether you’re a seasoned baker or just starting, this recipe is easy to follow and guarantees impressive results. The warm, nutty aroma will fill your kitchen, making waiting until the first slice hard.
Gather your ingredients and get ready to enjoy a cake that’s as beautiful as it is delicious!
Why You’ll Love This Recipe
If you’re a fan of desserts that combine rich, buttery flavors with a little crunch, this Butter Pecan Cake is precisely what you’ve been looking for! It’s everything you want in a cake—moist, flavorful, and oh-so-satisfying. Here’s why this cake will become your new favorite:
- Simple Ingredients, Big Flavor: This cake doesn’t require fancy ingredients or equipment. It uses pantry staples like butter, sugar, eggs, and pecans, yet it turns out delicious every time!
- Perfectly Moist: The combination of sour cream and whole milk in the batter makes the cake incredibly moist and tender, and the toasted pecans add the perfect amount of crunch.
- Cream Cheese Frosting: The cream cheese frosting is the show’s star—smooth, tangy, and sweet enough to complement the cake perfectly. It’s the ideal finishing touch!
- Southern Charm: There’s just something about the rich, nutty flavor of pecans that screams Southern comfort. This cake is a true Southern classic that brings warmth and joy to any occasion.
How To Make Butter Pecan Cake Recipe
Recipe Overview
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Cuisine: Southern
- Course: Dessert
- Difficulty level: Easy
- Yield: 10 servings
- Calories per serving: Approx. 350
Equipment Needed for Butter Pecan Cake
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- 9-inch Cake Pan or Bundt Pan
- Sifter or Fine Mesh Strainer
- Spatula
- Cooling Rack
- Offset Spatula
- Toasting Pan (Optional)
- Piping Bag (Optional)
Ingredients
Here’s what you’ll need to make this amazing butter pecan cake:
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup maple syrup
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1 1/2 cups toasted pecans (chopped)
For the Cream Cheese Frosting
- 8 oz. cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups confectioners’ sugar
- 1 tsp vanilla extract
Instructions
Now, let’s get baking! Follow these simple steps to create your butter pecan cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a Bundt pan.
- Make the Cake Batter: In a large bowl, cream together the softened butter, vegetable oil, and sugar until light and fluffy. This should take about 3 minutes. Add in the maple syrup and eggs, one at a time, beating well after each addition.
- Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and whole milk. Start and end with the dry ingredients. Mix just until combined, making sure not to overmix. Stir in the vanilla extract.
- Add Pecans: Fold in the toasted, chopped pecans. If you haven’t toasted them yet, simply toss them in a dry pan over medium heat for a few minutes until fragrant.
- Bake: Pour the batter into the prepared cake pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: While the cake cools, beat the cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, 1/2 cup at a time, until the frosting is fluffy and spreadable. Stir in the vanilla extract.
- Frost and Serve: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Garnish with extra chopped pecans if desired.
How to Store Your Butter Pecan Cake
Proper storage will ensure your Butter Pecan Cake stays fresh, moist, and delicious for as long as possible. Here are some simple storage tips:
- Room Temperature Storage (Up to 3 Days)
- After the cake has cooled completely, cover it with a plastic wrap or store it in an airtight container at room temperature.
- This will keep the cake moist without the need for refrigeration.
- Make sure to place it in a cool, dry area away from direct sunlight or heat, as this can cause it to dry out.
- Refrigeration (Up to 1 Week)
- If you prefer to store your cake for a longer period, you can refrigerate it.
- After the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing other odors in the fridge.
- The frosting may firm up in the fridge, but it will return to a smoother consistency once the cake is brought back to room temperature.
- Freezing (Up to 3 Months)
- If you want to store your Butter Pecan Cake for even longer, freezing is a great option.
- First, let the cake cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- For extra protection, you can store the cake in an airtight freezer-safe container.
- When ready to enjoy, allow the cake to thaw at room temperature for a few hours. If it has frosting, you can add a fresh layer of frosting once it’s thawed.
- Storage for Slices
- If you’ve already sliced your cake, you can store individual slices in airtight containers or wrap each slice in plastic wrap before refrigerating or freezing.
- This way, you can enjoy a piece whenever you’re craving it without having to defrost the entire cake.
Pro Tip: If you plan to freeze the cake, it’s best to freeze it before frosting. This helps preserve the texture and flavor of both the cake and the frosting.
Expert Tips and Tricks for the Perfect Butter Pecan Cake
To ensure your Butter Pecan Cake Recipe turns out absolutely flawless, here are some expert tips and tricks I’ve picked up over the years. These simple steps will help you elevate your baking game and create a cake that will impress!
- Room Temperature Ingredients: For the smoothest, most evenly mixed batter, ensure all ingredients—like butter, eggs, and sour cream—are at room temperature. This helps everything blend more easily, giving you a light and fluffy cake.
- Toast the Pecans: Toasting the pecans brings out their natural oils and enhances their flavor. Heat them in a dry skillet over medium heat for about 5-7 minutes, stirring occasionally until golden and fragrant. This step is key to achieving that nutty, roasted flavor that adds depth to the cake.
- Don’t Overmix the Batter: It’s easy to get excited and overmix the batter, but this can lead to a dense cake. Mix just until the ingredients are incorporated, and then stop. Overmixing activates the flour gluten, making the cake chewy instead of light and fluffy.
Recipe Additions and Variations
If you want to mix things up or add a personal twist to this Butter Pecan Cake Recipe, here are some fun additions and variations you can try. Get creative and make this cake truly your own!
- Brown Butter: For an extra depth of flavor, brown the butter before using it in the cake batter. Browning the butter adds a nutty, caramel-like taste that complements the pecans beautifully. Simply melt the butter in a pan over medium heat and cook it until it turns golden brown with a nutty aroma before using it in the recipe.
- Pecan Praline Topping: Add a crunchy, caramelized topping by making a pecan praline. Combine brown sugar, butter, and pecans in a saucepan and cook until the sugar dissolves and the mixture thickens. Pour this over the cake just before serving for a decadent finish.
- Coconut Pecan Cake: Give the cake a tropical twist by adding shredded coconut to the batter. You can also top the cake with a coconut-pecan frosting instead of the cream cheese frosting for a coconut-pecan flavor that’s irresistible!
- Spices for Extra Warmth: Add a dash of cinnamon, nutmeg, or even a bit of allspice to the cake batter for a warm, spiced flavor. This is especially great for the colder months or when you want to give the cake a cozy vibe.
Feel free to experiment with these additions and variations to suit your taste or the occasion. The Butter Pecan Cake is incredibly versatile, so there’s no limit to the creative twists you can add!
Frequently Asked Questions
Can I use a different pan size for this cake?
Yes, you can! If you prefer a 9×13-inch pan, you may have some excess batter. Fill your pan about two-thirds full, and you can either discard the remaining batter or use it to make a few cupcakes.
Should I toast the pecans before adding them to the batter?
Absolutely! Toasting the pecans enhances their flavor and adds a delightful crunch to the cake.
How should I store leftover butter pecan cake?
Store your cake in an airtight container at room temperature for up to 3 days.
Can I make this cake nut-free?
Yes, you can substitute the pecans with walnuts or even chocolate chips. The brown sugar glaze will still pair nicely with these alternatives.
Video Tutorial
Let’s Bake Together!
I hope you give this butter pecan cake recipe a try and experience just how delicious and comforting it is. Whether you’re a beginner baker or an experienced home cook, this cake is easy to make and will definitely impress your friends and family. Don’t forget to share your creations with me! I’d love to hear how it turned out, so leave a comment or tag me on social media.
Happy baking!
Ingredients
Equipment
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan.
- Make the Cake Batter: In a large bowl, cream together the softened butter, vegetable oil, and sugar until light and fluffy. This should take about 3 minutes. Add in the maple syrup and eggs, one at a time, beating well after each addition.
- Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and whole milk. Start and end with the dry ingredients. Mix just until combined, making sure not to overmix. Stir in the vanilla extract.
- Add Pecans: Fold in the toasted, chopped pecans. If you haven’t toasted them yet, simply toss them in a dry pan over medium heat for a few minutes until fragrant.
- Bake: Pour the batter into the prepared cake pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: While the cake cools, beat the cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, 1/2 cup at a time, until the frosting is fluffy and spreadable. Stir in the vanilla extract.
- Frost and Serve: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Garnish with extra chopped pecans if desired.
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