Description

Perfect your baking skills with this comprehensive guide to making a moist and flavorful Butter Pecan Cake.

Ingredients

Scale

Ingredients List

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk, room temperature
1 teaspoon vanilla extract
1 ½ cups pecans, toasted and chopped

For the Frosting:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
¼ cup heavy cream (more as needed)
½ cup pecans, toasted and chopped (for decorating)

Instructions

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch pan, or line them with parchment paper.

2. Cream the Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

3. Add the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the eggs are fully incorporated.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Alternate Adding Dry Ingredients and Milk

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—do not overmix.

6. Add the Pecans

Gently fold in the toasted, chopped pecans using a rubber spatula.

7. Bake the Cake

Divide the batter evenly between the prepared cake pans or pour it into the sheet pan. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the Cake

Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before frosting

Notes

Tips and Notes

Make Ahead: You can prepare the cake layers a day in advance. Once the layers have cooled completely, wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator until you’re ready to frost and assemble the cake.
Adding a Flavor Twist: For an extra burst of flavor, try adding a tablespoon of bourbon or rum to the cake batter or frosting. This adds depth to the cake’s flavor and pairs beautifully with the pecans.
Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binder to help maintain the cake’s structure.
Cream Cheese Frosting: If you prefer a tangier frosting, consider using cream cheese frosting instead of buttercream. The slight tang of cream cheese complements the rich, buttery flavor of the cake.
Decorating with Caramelized Pecans: For a show-stopping finish, use caramelized pecans as a garnish. Simply toss pecan halves in melted butter and brown sugar, then bake until caramelized and golden.