Embrace the cozy flavors of autumn with this incredible Butter Pecan Cake Recipe. This dessert is more than just a cake; it’s a celebration of rich, nutty, and buttery goodness, making it the perfect centerpiece for any fall gathering or holiday table. The combination of toasted pecans folded into a tender butter cake, layered with a creamy, caramelized frosting, offers an unparalleled depth of flavor. You’ll find that making this cake from scratch is simpler than you might think, and the resulting moist crumb and deeply satisfying taste are well worth the effort. It truly captures the essence of homemade comfort, establishing itself as a new favorite Butter Pecan Cake Recipe that your family will request year after year.
Why You’ll Love This Recipe
Perfect for Fall Occasions
This Butter Pecan Cake Recipe absolutely shines when the leaves start to turn. The deep, warm notes of butter and toasted nuts make it an ideal dessert for Thanksgiving, harvest parties, or simply a Sunday afternoon treat. Because it transports beautifully and holds its moisture exceptionally well, it’s a brilliant choice for potlucks and holiday gatherings where you need a reliable, crowd-pleasing dessert that feels special.
Toasted Pecan Highlights
The toasted pecans are the defining star of this dessert, offering a delightful crunch and a deep, earthy flavor that complements the sweet cake base. Toasting the pecans beforehand is a crucial step that intensifies their flavor, ensuring they don’t just add texture but also infuse every bite of the cake with their signature taste. This subtle preparation detail elevates the entire experience, transforming a simple butter cake into a complex, nutty masterpiece.
📄 Want to keep this recipe for later? Download your printable PDF version now and start cooking anytime!
📥 Download Recipe PDF✅ Print-friendly • 🕒 Save for later • 📱 Mobile-accessible
💡 Want more like this? Subscribe for weekly printable recipes!
Butter Pecan Cake Recipe: Easy Homemade Fall Dessert
Equipment
- Two 9-inch round cake pans
- Electric mixer
- Saucepan (for brown butter)
Ingredients
- 1 1/2 cups pecans, toasted and chopped
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, for frosting
- 4 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Toast pecans on a baking sheet for 7-10 minutes until fragrant; let cool.
- In a large bowl, cream together the 1 cup of softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, and salt. In a small bowl, combine buttermilk and vanilla extract.
- Alternately add the flour mixture and buttermilk mixture to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chopped, toasted pecans.
- Pour batter evenly into prepared pans. Bake for 35-40 minutes, or until a wooden pick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting, brown the 1/2 cup of butter in a saucepan over medium heat until fragrant and milk solids are golden brown. Remove from heat and pour into a heatproof bowl to cool slightly.
- Beat the brown butter with powdered sugar, heavy cream, and a splash of vanilla extract (if desired) until smooth and spreadable. Add more cream or sugar for desired consistency.
- Once cakes are completely cool, frost the layers and the top and sides of the cake. Garnish with additional pecans if desired.
Notes
Ingredient Highlights & Substitutions
Essential Ingredients
The core of a spectacular Butter Pecan Cake Recipe relies on high-quality pantry staples. You must use real butter, not margarine, as the richness of the dairy fat is integral to the cake’s signature flavor and moist texture. Furthermore, choosing fresh pecans and taking the time to toast them properly will significantly impact the final taste, providing that deep, nutty characteristic that makes this dessert so irresistible. Don’t skimp on the vanilla extract either; a good quality vanilla enhances the buttery notes.
Smart Substitutions
If you need to adjust this recipe, several smart substitutions are available. While pecans are traditional, walnuts can offer a similar crunch and slightly more bitter profile if that’s what you prefer. For a gluten-free option, you can easily swap the all-purpose flour for a measure-for-measure gluten-free blend, ensuring you follow the package instructions for best results. Moreover, if you don’t have buttermilk, you can make a substitute by mixing one tablespoon of white vinegar or lemon juice with one cup of whole milk and letting it sit for five minutes before using.
Step-by-Step Instructions
Prep Phase
Start by bringing all your cold ingredients, especially the butter and eggs, to room temperature. This ensures they emulsify correctly, resulting in a smooth batter and a perfectly tender cake crumb. Next, make sure you properly toast your pecans. Spread them in a single layer on a baking sheet and bake them at 350°F (175°C) for about 7 to 10 minutes until fragrant. Finally, grease and flour your cake pans thoroughly, or line them with parchment paper circles to guarantee easy release.
Cooking Phase
Mixing the cake batter correctly is key to a light, airy texture. You should cream the butter and sugar together until the mixture is pale and fluffy, which incorporates necessary air into the batter. Then, alternate adding the dry ingredients with the buttermilk, starting and ending with the flour mixture, but be sure not to overmix the batter once the flour is added. Overmixing develops the gluten, consequently leading to a tough cake. Pour the batter evenly into your prepared pans, then bake until a toothpick inserted into the center comes out clean.
Pro Tips for Perfect Results
Technique Secrets
One secret to achieving the absolute best Butter Pecan Cake Recipe is to brown the butter for the frosting. This simple technique transforms the flavor, adding a complex, toasted, nutty dimension that elevates the cake beyond standard recipes. To brown butter, melt it in a saucepan over medium heat, stirring occasionally, until the milk solids turn a golden-brown color and the butter smells nutty. Pour it into a heatproof bowl immediately to stop the cooking process before using it in the frosting.
Common Mistakes to Avoid
A frequent mistake when making this cake is cutting into it too soon. Allow the cake layers to cool completely in their pans for about 10-15 minutes before inverting them onto a wire rack. Cooling them too quickly or trying to frost warm layers will cause the cake to crumble or the frosting to melt right off the sides. Another error is neglecting to check oven temperature, so consider using an oven thermometer to ensure accuracy, which prevents the cake from baking unevenly or burning.
Serving Ideas & Pairings
Presentation & Plating
For an elegant presentation of your Butter Pecan Cake Recipe, consider decorating the cake with a caramel drizzle and a generous scattering of whole toasted pecans. You can also create a beautiful rustic look by applying a thin “naked” layer of frosting, allowing the cake layers to peek through, then garnishing the top lavishly. Plating a slice alongside a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream will instantly elevate the dessert, making it restaurant-worthy.
Pairing Suggestions
The rich, buttery flavor of this cake pairs wonderfully with several warm beverages and dessert wines. Consider serving it with a robust cup of freshly brewed coffee, a smooth espresso, or a spiced chai latte for a comforting experience. For an adult pairing, a glass of tawny port or a sweet sherry will complement the nutty and caramelized notes of the dessert beautifully. If you’re looking for another seasonal dessert, you might also enjoy making a batch of Caramel Cozy Dessert Recipes: Viral Caramel Sweets for even more autumnal flavor.
| Nutrient | Amount | % Daily Value |
| Calories | 420 | 21% |
| Protein | 6 g | 12% |
| Carbs | 55 g | 20% |
| Fat | 20 g | 26% |
Frequently Asked Questions
Can I make this Butter Pecan Cake ahead of time?
Yes, you can absolutely prepare this cake ahead. The unfrosted cake layers can be wrapped tightly and frozen for up to one month, or stored in an airtight container at room temperature for up to two days. The frosting can also be made a day in advance and refrigerated, then brought back to room temperature and whipped before assembling the cake.
Why did my pecans sink to the bottom of the cake?
Pecans often sink because the cake batter is too thin. To prevent this, toss the chopped pecans with a tablespoon of all-purpose flour before adding them to the batter. The thin coating of flour helps suspend the nuts evenly throughout the batter during baking, ensuring they are distributed nicely in every slice.
What is the best way to store leftover Butter Pecan Cake?
Leftover frosted cake should be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw them overnight in the refrigerator before serving.
Conclusion
This homemade Butter Pecan Cake Recipe delivers all the warm, comforting flavors you expect from a classic fall dessert. From the satisfying crunch of the toasted pecans to the rich, moist cake and the decadent frosting, every element works in harmony to create a truly memorable experience. It’s an approachable recipe that yields professional-quality results, guaranteeing you a show-stopping cake that perfectly captures the cozy spirit of the season. Serve it to delight your guests and enjoy a taste of pure autumnal indulgence.