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butter pecan cake 2026 04 15 095549 683x1024 1

Butter Pecan Cake

A deliciously moist cake featuring buttery flavors and crunchy toasted pecans, perfect for celebrations and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Make sure it is softened but not melted.
  • 2 cups sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt Consider reducing if using salted butter.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Can substitute with milk mixed with lemon juice or vinegar.
  • 1 cup toasted pecans, chopped Toasting enhances the flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
  6. Stir in the vanilla extract and chopped pecans.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Serving
  1. Frost with cream cheese or buttercream frosting as desired and serve.

Notes

Store leftover cake in an airtight container. At room temperature, it lasts up to 2 days, in the fridge up to a week, and in the freezer for up to 3 months. Wrap well to prevent freezer burn.