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Indulge in the delicious goodness of our butter pecan cake, topped with a toasted pecan buttercream frosting for a show-stealing sweet treat!
For The Butter Pecan Lovers
Lo loves all things butter pecan and now that love has trickled into the rest of the family. With that in mind, we knew it was time to make a Butter Pecan Cake that was no-fail and so delicious. We are happy to report that after several tests, this cake is just that!!
This three-layered cake is so rich and delicious and has the most delicious toasted pecan buttercream frosting. There are even toasted pecans in the cake batter. We all agreed it was PHENOMENAL, and we cannot wait for you to try it!
This is definitely a special occasion-worthy dessert and would make a great birthday cake (for said pecan lovers) or a show-stopper for holidays!
WHY WE LOVE IT:
- Delicious dessert. This is one silky cake packed with the flavor of buttered pecans – it’s decadent and SO yummy!
- For any celebration. A layered cake is always a show-stopper, and this one is no different! It would be a fabulous fall dessert – but we love it any time.
- Toasted pecan frosting. The buttercream frosting is made with toasted pecans and uses sweetened condensed milk to add even more flavor! It’s our favorite part.
Ingredients
PREP TIME: 30 minutes
COOK TIME: 30 minutes
COOL TIME: 10 minutes
- 2½ cups chopped pecans – A nut chopper or food processor makes chopping easy.
- 1¼ cups unsalted butter, softened, divided – see How to Soften Butter Quickly
- 2 cups granulated sugar
- 4 large eggs – Room temperature eggs incorporate better than cold eggs.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, sifted – or use cake flour, see How to Measure Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup 2% milk
Frosting
- 1 cup butter, softened – room temperature
- 8-8½ cups confectioners’ sugar, sifted
- 1 (5-ounce) can of evaporated milk – NOT sweetened condensed milk
- 2 teaspoons vanilla extract
- optional garnish – more chopped pecans
How to Make Butter Pecan Cake
- PREP. Preheat oven to 350°F. Spray three 9-inch round baking pans with cooking spray and set aside, or learn How to Line Pan with Parchment Paper.
- BATTER. Add 2½ cups pecans and ¼ cup butter in a 9×13 pan and bake for 12-15 minutes, tossing pecans every few minutes. Set aside.
- In a large bowl, cream 2 cups sugar and 1 cup butter on medium speed until fluffy. Add 4 eggs, 1 at a time, mixing after each egg. Add 2 teaspoons vanilla.
- In another bowl, whisk 3 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Stir the dry ingredients with the wet ingredient mixture along with 1 cup of milk, making sure to beat until combined. Fold in 1 cup of toasted pecans.
- BAKE. Pour the batter evenly into the 3 round pans and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before removing to wire racks to cool completely.
Baking Pan Tips
If you only have 1-2 baking pans. The batter can sit, covered, at room temperature while you bake the cakes in batches. Let the cake pan cool, before pouring in more batter.
Butter Pecan Cake Frosting
- FROSTING. In a large bowl, cream 1 cup butter and 8- 8½ cups powdered sugar. Add 1 can evaporated milk and 2 teaspoons vanilla and beat until smooth. Fold in the remaining 1½ cups toasted pecans.
- DECORATE. Use a long serrated knife to level the top of each of the cake layers so they are flat. Add the first layer of the cake to a cake plate and frost, then add the second and frost, and then top with the last layer and frost the entire cake completely.
- Garnish with more chopped pecans, if desired.
Crumb Coating
Cover the cake in a very thin layer of frosting, called a crumb coating, let it set then add a thicker final layer of frosting.
Butter Pecan Cake
Ingredients
- 2½ cups chopped pecans
- 1¼ cups butter, softened, divided
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup 2% milk
Frosting
- 1 cup butter, softened
- 8 – 8½ cups confectioners' sugar, sifted
- 1 (5-ounce) can evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Grease three 9-inch round pans and set aside.
- Add pecans and ¼ cup butter in a 9×13 pan and bake for 12-15 minutes, toss pecans every few minutes. Set aside.
- In a large bowl, cream sugar and remaining butter until fluffy. Add eggs, 1 at a time, mixing after each egg. Add vanilla.
- In another bowl, combine flour, baking powder and salt. Add to the wet ingredients along with the milk, making sure to beat until combined. Fold in 1 cup of toasted pecans.
- Pour the batter evenly into the 3 round pans and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before removing to wire racks to cool completely.
Frosting
- Cream butter and powdered sugar. Add milk and vanilla and beat until smooth. Fold in the last of the toasted pecans.
- Use a long serrated knife to level the top of each cake layer so they are flat. Add the first layer of the cake to a cake plate and frost. Add the second layer and frost. Top with the last layer and frost the entire cake completely. Garnish with any chopped pecans, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store the cake at room temperature for 1-2 days, in the refrigerator for 5-7 days, or wrap tightly with plastic and then foil and freeze for up to 3 months.
