Here’s a rich, Butter Pecan Cake that’s moist, nutty, and perfect for any occasion 🍰
Butter Pecan Cake
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1½ cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1½ cups chopped pecans (toasted)
Butter Pecan Glaze/Frosting (choose one):
Simple Glaze:
- ½ cup butter
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla
- ½ cup chopped pecans
Cream Cheese Frosting (richer option):
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
- Toast pecans in a dry skillet over medium heat for 3–5 minutes; set aside.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In a bowl, mix flour, baking powder, and salt.
- Add dry ingredients to batter alternating with milk, beginning and ending with dry.
- Fold in toasted pecans.
- Bake 30–35 minutes, until a toothpick comes out clean.
- Cool completely before glazing or frosting.
Glaze Instructions
- Melt butter, stir in powdered sugar, milk, vanilla, and pecans.
- Pour over warm or cooled cake.
Cream Cheese Frosting Instructions
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla; mix until fluffy.
- Spread over cooled cake and sprinkle with pecans.
Tips
- Extra buttery flavor: Brown the butter before creaming.
- Layer cake: Add frosting between layers.
- Cupcakes: Bake 18–22 minutes.
Want a Southern-style, poke cake, or bundt cake version next?
