Butter Pecan Cake
A Southern-style butter pecan layer cake: two tender, moist vanilla cake layers studded with toasted pecans, stacked with smooth vanilla buttercream, and topped with more buttery toasted pecans. Toasting the pecans first is the secret to that classic butter-pecan flavor.
Equipment
- Two 8-inch round cake pans
- Non-stick pan
- Stand or hand mixer
- Mixing Bowls
- Wire rack
Ingredients
Butter Pecan Cake
- 2 large eggs room temperature
- 1 1/3 cups chopped pecans 1 cup for batter, rest for topping
- 1 cup whole milk
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 3 tbsp butter for toasting the pecans
- 1 1/2 tsp vanilla
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2/3 cup softened butter for the batter
Buttercream Frosting
- 4 cups powdered sugar divided
- 1 tsp vanilla
- 5 tbsp whole milk
- 1/4 cup softened butter
Instructions
- Toast the Pecans: Melt 3 tablespoons butter in a non-stick pan over medium-high heat. Add the chopped pecans and cook 4 to 6 minutes, stirring often, until toasted and fragrant. Set aside to cool.
- Prep: Preheat the oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Whisk together the flour, baking powder, and salt; set aside.
- Cream the Butter and Sugar: Beat the 2/3 cup softened butter on medium-high about 30 seconds. On medium, gradually add the sugar and mix until combined. Scrape the bowl and beat 2 more minutes.
- Add Eggs and Dry Ingredients: Beat in the vanilla and one egg until blended, then beat in the second egg. On low speed, alternately add the flour mixture and milk, beating just until combined.
- Add Pecans and Bake: Gently fold in 1 cup of the toasted pecans. Divide the batter evenly between the pans. Bake 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans on a rack 10 minutes, then turn out and cool completely.
- Make the Buttercream: Beat the 1/4 cup softened butter and vanilla until light and fluffy. On low, gradually add 2 cups powdered sugar, then 3 tablespoons milk, then the rest of the powdered sugar and milk, until smooth and spreadable.
- Assemble: Spread a thin layer of buttercream over one cooled layer. Top with the second layer and frost the top and sides. Sprinkle the reserved toasted pecans over the top.
Notes
Toasting the pecans is the key flavor step, don't skip it. The butter is used in two places: 3 tablespoons to toast the pecans and 2/3 cup softened for the batter. The pecans are also split: about 1 cup in the batter, the rest for topping. Use room-temperature ingredients and cream the butter and sugar fully for a tender cake; mix the batter just until combined. Cool the layers completely before frosting. Keeps 2 days at room temperature or 5 refrigerated; freezes well unfrosted up to 3 months.