Description
Butter Pecan Cake is a rich, moist, and buttery dessert filled with the warm, nutty flavor of toasted pecans. This classic cake is soft on the inside, slightly crunchy from the pecans, and perfect for holidays, family gatherings, or whenever you want a comforting homemade treat. It pairs beautifully with coffee or tea and can be served plain or topped with a creamy frosting.
Ingredients
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1½ cups chopped pecans (toasted)
Optional Frosting:
½ cup butter, softened
2 cups powdered sugar
2–3 tablespoons milk or cream
1 teaspoon vanilla extract
Extra pecans for garnish
Preparation Method
Preheat your oven to 175°C (350°F). Grease and flour a cake pan.
In a skillet over medium heat, toast the chopped pecans until fragrant. Set aside to cool.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix gently.
Stir in the vanilla extract and toasted pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Frosting (Optional)
Beat the butter until creamy.
Gradually add powdered sugar, vanilla, and milk until smooth.
Spread over the cooled cake and garnish with pecans.
Serving Tip
Serve slices of Butter Pecan Cake with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.