Why You’ll Love This Recipe

This Butter Pecan Cake is a delightful fusion of rich, nutty flavors and a moist, tender crumb. Inspired by the beloved butter pecan ice cream, this cake captures the essence of that classic flavor profile—creamy, buttery, and studded with toasted pecans. The process of browning the butter enhances the cake’s depth, while the brown sugar cream cheese frosting adds a luscious, caramel-like sweetness. Whether it’s a holiday celebration or a special family gathering, this cake is sure to impress and satisfy.

Ingredients

For the Cake

1 cup (226 g) unsalted butter
3 cups (333 g) cake flour
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (354 ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ½ cups (160 g) pecan halves, very finely chopped

For the Frosting

1 ½ cups (340 g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66 g) light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 ½ cups (562 g) powdered sugar
1 tablespoon heavy cream
⅓ cup (35 g) pecan halves, very finely chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Cake

Brown the Butter: In a medium-sized pan, melt the butter over medium/low heat. Increase heat to just above medium and cook, stirring frequently. The butter will foam, crackle, pop, and sizzle. Stir, scraping the bottom of the pan, until you see golden brown specks. Remove from heat and pour into a heatproof bowl. Allow butter to cool completely (it should still be liquid but should no longer be warm to the touch) before proceeding.
Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease 3 8-inch round baking pans with baking spray and line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
Mix Dry Ingredients: In a large mixing bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Slowly drizzle into the flour mixture, mixing until just combined. It’s alright if you notice small lumps in the batter.
Add Browned Butter and Pecans: Stir in the cooled browned butter until thoroughly incorporated. Then, fold in the finely chopped pecans.
Bake: Evenly divide the batter into the prepared pans. Bake in the center of the oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Cool: Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan. Carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.

Preparing the Frosting

Cream Butter and Cream Cheese: In a large mixing bowl, combine softened butter, cream cheese, light brown sugar, vanilla extract, and salt. Use an electric mixer to beat until smooth and creamy.
Add Powdered Sugar: With the mixer on low speed, gradually add powdered sugar until completely combined. Pause periodically to scrape the sides and bottom of the bowl with a spatula.
Add Heavy Cream: Add heavy cream and beat on high speed for 30 seconds, until frosting is smooth and silky.

Assembling the Cake

Level the Cakes: If needed, level the tops of the cakes to ensure even layers.
Frost: Place the first cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers.
Decorate: Optionally, finely chop an additional ⅓ cup of pecans and sprinkle them over the top of the cake before adding frosting swirls around the edge.

Servings and Timing

Servings: Approximately 12 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Variations

Maple Flavor: Incorporate ¼ cup of pure maple syrup into the batter for a subtle maple flavor.
Spiced Version: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg to the dry ingredients for a spiced twist.
Gluten-Free Option: Substitute cake flour with a gluten-free all-purpose flour blend. Ensure all other ingredients are gluten-free.

Storage/Reheating

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate the cake, tightly covered, for up to a week.
Freezing: The cake can be wrapped tightly and frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.

FAQs

How can I make the cake more moist?

Adding sour cream or Greek yogurt to the batter can increase moisture and tenderness.

Can I use salted butter instead of unsalted?

Yes, but omit the added salt in the recipe to avoid an overly salty flavor.

Can I make this cake in advance?

Yes, you can bake and frost the cake a day ahead. Store it in the refrigerator and bring it to room temperature before serving.

How do I prevent the cake from sticking to the pan?

Grease the pans thoroughly and line the bottoms with parchment paper to ensure easy removal.

Can I use a different nut instead of pecans?

Yes, walnuts or almonds can be used as substitutes, though the flavor profile will change.

How do I achieve a smooth frosting?

Ensure both the butter and cream cheese are softened to room temperature before mixing to achieve a smooth consistency.

Can I add a glaze to this cake?

Yes, a caramel or maple glaze can be drizzled over the top for added sweetness and flavor.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with moist crumbs, the cake is done.

Can I make this cake in a Bundt pan?

Yes, you can use a Bundt pan, but adjust the baking time as needed, typically 50-60 minutes.

How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Conclusion

This Butter Pecan Cake is a delightful dessert that combines the rich flavors of browned butter and toasted pecans with a moist, tender crumb and a luscious brown sugar cream cheese frosting. It’s perfect for special occasions or as a comforting treat to enjoy with loved ones. Whether you stick to the classic recipe or explore the suggested variations, this cake is sure to impress and satisfy.

Butter Pecan Cake