Butter pecan cake is a southern layer cake with toasted pecans folded into the batter and a tangy cream cheese frosting on top. Two tender cake layers, chopped pecans in every bite, and more pecans pressed onto the frosting.
This old-fashioned butter pecan cake is the one I make for Thanksgiving and Christmas, but it shows up at summer potlucks and Easter too. The pecans get toasted in butter before they go into the batter. That step takes three minutes and it is the difference between a good cake and a great one.
Why This Butter Pecan Cake Works
Toasting the pecans in butter wakes them up. Raw pecans are fine. Toasted pecans are nutty, crisp, and aromatic. Melt two tablespoons of butter in a skillet, add the chopped pecans, and stir for about three minutes over low heat. The second they smell nutty, pull them off the heat and let them cool. They go into the batter and on top of the frosting.
Cream cheese frosting pairs better with pecan cake than buttercream. Butter pecan cake is rich from the brown sugar and the toasted nuts. Cream cheese frosting is tangy and cuts through that richness. Buttercream would be too heavy. Cream cheese is the right call.
Room temperature everything. Softened butter creams with the sugars until light and fluffy. Cold butter does not. Room temperature eggs blend in without curdling the batter. Pull the butter, eggs, and cream cheese out of the fridge thirty minutes before you start.
Do not overbeat the batter. Once the flour goes in, mix until just combined and stop. Overbeating builds gluten and a butter pecan cake should be tender, not tough.
Cool the cakes completely before frosting. A warm cake melts cream cheese frosting into a puddle. Give the layers at least an hour on a wire rack before the offset spatula touches them.
How to Make Butter Pecan Cake
- Toast the pecans first. Melt two tablespoons of butter in a skillet over low heat. Add the chopped pecans and stir occasionally for about three minutes, until they smell nutty and look lightly toasted. Pour them into a heat-safe bowl and let them cool.
- Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans. Baking spray works too.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add half the flour mixture to the creamed butter mixture, then half the milk. Mix until just combined. Repeat with the remaining flour and milk. Stop as soon as the batter comes together.
- Fold in two cups of the toasted pecans. Reserve the remaining cup for garnish.
- Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Turn them out onto a wire rack and cool completely before frosting.
- Make the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Add the vanilla extract and beat again. Slowly beat in the confectioners sugar. Add milk one tablespoon at a time until the frosting is smooth and spreadable.
- Place one cake layer on a serving plate. Spread frosting over the top. Place the second layer on top. Frost the top and sides. Press the reserved toasted pecans onto the top and sides of the cake.
Quick Tips
- Toast the pecans in butter, not dry. The butter adds flavor and helps them brown evenly.
- Room temperature ingredients. Pull the butter, eggs, and cream cheese out thirty minutes early.
- Do not overbeat. Mix until just combined once the flour goes in.
- Cool the cakes completely. Warm cake melts the frosting.
- Reserve a cup of toasted pecans for the outside. Fold the rest into the batter.
Make Ahead and Storage
Store the frosted cake in an airtight container or cake carrier at room temperature for up to two days. For longer storage, refrigerate for up to a week. Let refrigerated slices sit at room temperature for about twenty minutes before serving.
The unfrosted cake layers freeze well. Wrap each layer tightly in plastic wrap, then foil, and freeze for up to three months. Thaw on the counter, then frost.
More Cake Recipes
For more southern cake recipes, try my lemon curd cake with bright lemon curd between the layers. My lemon poke cake is another easy favorite made with a boxed cake mix and a tangy lemon glaze.
📖 Recipe
Butter Pecan Cake
Equipment
Ingredients
- 1 cup butter - unsalted, softened
- 1 cup brown sugar - packed
- 1 cup granulated sugar
- 4 eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 cups pecans - chopped
- 2 tablespoon butter - unsalted
Cream Cheese Frosting
- 2 8 oz cream cheese - softened
- ¼ cup butter - unsalted, softened
- 6 cups confectioner's sugar
- 1 ½ teaspoon vanilla extract
- 2-3 tablespoon milk
Instructions
- Preheat oven to 350°F and grease and flour (2) 8" inch round pans. I use baking spray.
- Heat 2 tablespoon of butter over low heat in a skillet until melted.
- Add the chopped pecans to the skillet and lightly toast. Stir occasionally, about 3 minutes.
- Remove from heat and allow to cool.
- In a large bowl, cream the softened butter and the sugars together.
- Add the eggs, one at a time.
- Stir in the vanilla.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Mix in half of the flour, then half of the milk.
- Repeat with the rest of the flour and milk.
- Stir in 2 cups of the toasted pecans.
- Pour half of the batter into one of the 8-inch rounds and repeat with the other 8-inch round pan.
- Bake in the preheated oven for 25-30 minutes. Check the center of the cakes with a toothpick to make sure it comes out clean.
- Remove from the oven and allow the cake to cool for 10 minutes before removing from the pan.
- Allow the cakes to cool completely before frosting to prevent the icing from sliding and melting.
Cream Cheese Frosting
- In a large bowl, beat together the softened cream cheese and butter.
- Add in the vanilla extract and beat until smooth.
- Slowly beat in the confectioner's sugar.
- Add the milk 1 tablespoon at a time until the frosting is smooth and the right consistency to frost the cake.
Notes
- Toast the pecans in butter for three minutes. Pull them the second they smell nutty.
- Room temperature butter, eggs, and cream cheese. Pull everything out thirty minutes early.
- Do not overbeat the batter. Mix until just combined once the flour goes in.
- Cool the cakes completely before frosting. Warm cake melts cream cheese frosting.
- Store at room temperature for up to two days or refrigerate for up to a week. Unfrosted layers freeze for three months.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Hello I am looking forward to making this wonderful cake. I need to know the amount of milk For the cake.
Sharon
Hi Sharon, it is 1 cup of milk 🙂 Hope you enjoy!
I want to try this recipe. How much baking powder is in the cake? I didn't see it listed in the ingredients, but in the directions, it says to sift together flour baking powder & salt. Thank you!
Hi Jodie!
Great catch! It is 2 tsp of baking powder - I added it to the ingredient list. 🙂
Have you ever tried this in a sheet pan? The recipe looks awesome but I am thinking of making it for my huge family christmas and a sheetpan would work better for us.
Hi Didi! I haven't made this particular recipe in a sheet pan but it's definitely doable! The baking temperature will stay the same but you will need to increase the baking time by just a few minutes. Just keep an eye on it and check the center with a toothpick - enjoy!
The recipe looks amazing!! Have you done this in a Bundt pan?
Thank you! I have not made this in a Bundt pan but I would suggest a 10 cup Bundt pan if you decide to try. The time to bake would increase quite a bit well and I would start checking the center at between 35 and 40 minutes. I hope that helps!
Do you have the measurements in grams or ounces?
Hi Elizabeth,
I used a measurement converter online to find the ingredients in grams.
227g butter
180g brown sugar
200g granulated sugar
4 eggs
2 tsp vanilla extract
360g all-purpose flour
2 tsp baking powder
1/2 tsp salt
240g milk
327g pecans, chopped
28.4g butter
Cream Chesse Frosting:
16 oz cream cheese
57g butter
750g confectioner's sugar
1 1/2 tsp vanilla extract
2-3 tbsp milk
Hope that helps! 🙂
@Dana, oh thank you so much. Very much appreciated, I can’t wait to make this tomorrow! Looks amazing! 🙂
I truly hope you enjoy it! 🙂
Hi there!
I have two 9” pans rather than 8. Would the measurements still work out ok or would you know what amount to increase by? I AM NOT a baker.
Thank you!
Hi Pearl!
The baking time will change a little bit because the cake batter will not be as thick. 🙂 I would check the cake starting at 23 minutes. Just stick a toothpick in the center of the cake and if there are no crumbs or wetness on the cake, it is done. If it still has moistness on the toothpick allow it to bake for just a few more minutes at a time. Hope that was helpful and I hope you enjoy!
I tried the recipe and the taste turned out amazing, only complaint is that it was a bit on the dry and dense side. I followed the recipe exactly, next time I’ll change some of it up.
Wow I just realized I forgot to add milk🤦🏼♀️ I’m sure the cake would’ve been perfect if I would’ve added it, please disregard my previous review. Amazing recipe though, even with my mistake it was a hit!!!!
Hi Naomi!
Thank you so much for your review and for commenting again to share your mistake, that means a lot! I'm glad that you enjoyed the recipe!! I sure have mistakenly left out ingredients myself quite a bit, lol!
This cake looks so pretty! I love your presentation of it! It also sounds delicious! I love a good pecan pie, so definitely need to try this recipe for cake!
This cake was so fluffy and delicious that we all had to have two slices! I made it for my friend's birthday and it disappeared the same day! I'll definitely make it again next time I need a cake for something.
How long would you cook for cupcakes?