Butter Pecan Cake Recipe with Cream Cheese Frosting

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 Recipe 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.

Versatile and Easy to Make: Whether baking it for a birthday, holiday, or a cozy weekend treat, this cake fits any occasion. It’s simple to whip up but tastes like it’s straight from a bakery.

Trust me, once you take a bite of this Southern Butter Pecan Cake Recipe, you’ll love its flavor and texture. It’s the perfect way to satisfy your sweet tooth while keeping things easy and fun in the kitchen!

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.
Sift the Dry Ingredients: To ensure a lump-free batter, sift the flour, baking powder, baking soda, and salt before adding them to the wet ingredients. This step will distribute the leavening agents evenly, helping your cake rise perfectly.
Use Cake Flour for a Lighter Texture: For an even fluffier cake, consider substituting some of the all-purpose flour with cake flour. Cake flour has a lower protein content, which leads to a softer, more delicate crumb.
Don’t Open the Oven Too Early: When baking, resist the urge to open the oven door in the first 20 minutes. Sudden temperature changes can cause the cake to sink in the center. Only check for doneness by inserting a toothpick once the cake is near the recommended baking time.

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.
Maple Buttercream Frosting: If you love maple flavor, try making a maple buttercream frosting instead of the cream cheese frosting. Replace the powdered sugar with maple syrup, and add a little extra butter for a creamy, rich frosting that pairs perfectly with the pecans.
Mini Butter Pecan Cupcakes: For a fun variation, bake the batter into mini cupcakes instead of one large cake. These little cakes are perfect for parties or potlucks, and they’re easier to serve and enjoy in individual portions.
Butter Pecan Bundt Cake: If you want a more elegant look, bake your Butter Pecan Cake in a bundt pan instead of a regular cake pan. The cake will have a beautiful shape, and the extra surface area allows for more frosting and decoration. You can even drizzle some caramel sauce over the top to make it extra special.
Butter Pecan Cake with Ice Cream: Serve slices of your butter pecan cake with a scoop of vanilla or caramel ice cream. The contrast of warm cake and ice cream creates a perfect balance of textures and flavors, making it an unforgettable dessert!

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!

Recipe Substitutions

If you’re missing an ingredient or just want to make a few adjustments to cater to your preferences, here are some great substitutions you can use for this Butter Pecan Cake Recipe:

Butter: If you’re out of unsalted butter, you can substitute it with salted butter. Just be sure to reduce the amount of added salt in the recipe by half. Alternatively, you can use coconut oil for a slight coconut flavor.
Vegetable Oil: You can swap vegetable oil with canola oil, sunflower oil, or even melted butter for a richer taste.
Maple Syrup: Don’t have maple syrup? Try honey, agave nectar, or even brown sugar as a replacement. The flavor will be slightly different, but it’ll still give your cake a nice sweetness.
Eggs: If you need an egg substitute, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). This works great for keeping the cake moist and fluffy.
Sour Cream: If you don’t have sour cream, Greek yogurt is a great substitute. It’s tangy, creamy, and will give your cake a similar texture.
Whole Milk: You can use any milk you have on hand—almond milk, oat milk, or skim milk will all work fine. However, using plant-based milk might change the flavor slightly.
Vanilla Extract: If you run out of vanilla extract, feel free to use almond extract, maple extract, or even a splash of rum for a unique twist.
Pecans: If you’re not a fan of pecans, you can swap them for walnuts, almonds, or even hazelnuts. Toasting the nuts before adding them to the batter enhances their flavor, so be sure to do that regardless of which nut you choose.
Cream Cheese Frosting: For a lighter frosting, you can substitute half of the cream cheese with whipped cream cheese or use a simple buttercream frosting if you prefer something sweeter.

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. Spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden and fragrant.

How should I store leftover butter pecan cake?

Store your cake in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, refrigerate it for up to a week. To freeze, wrap the cake tightly in plastic and aluminum foil and store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

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

Butter Pecan Cake Recipe

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!