Few desserts capture the warmth of southern flavors like a Homemade Butter Pecan Cake. Imagine a tender, moist crumb filled with toasted, buttery pecans and wrapped in a rich, velvety frosting. It’s a cake that feels both nostalgic and indulgent, perfect for birthdays, holidays, or whenever you want to impress with something unforgettable. In this guide, you’ll learn everything you need to know to bake the perfect butter pecan cake at home — from ingredients and mixing techniques to decorating, storage, and serving tips.
Why Choose a Homemade Butter Pecan Cake?
Making this cake at home lets you:
- Control the toasting and buttering of the pecans for maximum flavor
- Choose your preferred frosting style — from cream cheese to caramel glaze
- Customize the recipe for layered cakes, bundts, or sheet cakes
- Experiment with flavor variations like bourbon, maple, or praline twists
Homemade butter pecan cake is versatile, elegant, and surprisingly simple when you break it down step by step.
Ingredients You’ll Need
Every ingredient in a butter pecan cake plays a key role in the final flavor and texture. Here’s the full list with function and possible substitutions:
For the Cake Layers
- 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 (or buttermilk for extra richness)
- 1 teaspoon pure vanilla extract
- 1 teaspoon butter extract (optional, enhances buttery flavor)
- 1 ½ cups toasted pecans, chopped
For the Butter Pecan Frosting (Cream Cheese or Buttercream Option)
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened (if making cream cheese frosting)
- 5 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk (for consistency)
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract (optional)
- 1 cup toasted pecans, finely chopped
For Garnish & Decorating
- Extra whole or halved toasted pecans for topping
- Caramel drizzle (optional for an elegant finish)
Equipment and Mise en Place
Having the right tools makes the process smoother:
- 2 x 9-inch round cake pans (or 1 bundt pan)
- Parchment paper (for lining pans)
- Stand mixer or hand mixer
- Rubber spatulas
- Digital scale (for accurate measurements)
- Cooling racks
- Skillet or baking sheet for toasting pecans
Before you start:
- Bring eggs, butter, and dairy to room temperature.
- Toast and butter your pecans.
- Preheat the oven to 350°F (175°C).
How to Make Buttered Pecans
The pecans are what truly set this cake apart.
- Melt 2 tablespoons of butter in a skillet.
- Add 1–1½ cups of chopped pecans.
- Stir continuously for 3–5 minutes until fragrant and lightly browned.
- Remove from heat and cool before folding into the batter.
This step intensifies the pecans’ natural sweetness and prevents them from becoming soggy inside the cake.
Step-by-Step Cake Batter Guide
This is where the magic happens.
- Cream Butter & Sugars – Beat butter with granulated and brown sugar until light and fluffy. This traps air for structure.
- Add Eggs – One at a time, beating well after each addition.
- Mix Dry Ingredients – Whisk flour, baking powder, baking soda, and salt together.
- Alternate Wet & Dry – Add flour mixture in three parts, alternating with sour cream or buttermilk. Begin and end with flour.
- Fold in Pecans – Use a spatula to gently fold in the buttered pecans. Don’t overmix — this keeps the crumb tender.
- Fill Pans – Divide batter evenly among prepared pans. Smooth tops with a spatula.
Baking Tips for Even Layers
- Bake at 350°F (175°C) for 30–35 minutes (round pans) or 50–60 minutes (bundt).
- Test with a toothpick: it should come out with a few moist crumbs, not wet batter.
- Rotate pans only if needed; excessive movement can collapse the rise.
- If the tops brown too quickly, tent with foil for the last 10 minutes.
Troubleshooting Common Issues
- Dense Cake – Likely from overmixing or old leaveners.
- Sinking Center – Oven too hot or batter overmixed.
- Dry Edges – Overbaking or dark pans without parchment lining.
- Uneven Rise – Batter not evenly spread or oven hot spots.
Frostings & Finishing Touches for Homemade Butter Pecan Cake
The cake itself is rich and flavorful, but the frosting and garnish are where you can make it truly spectacular. Choosing the right topping elevates your homemade butter pecan cake from delicious to unforgettable.
Frosting & Filling Options
Here are some tried-and-true frostings that pair beautifully with butter pecan cake. Each brings a different personality, so you can pick one depending on the occasion.
Brown Sugar Cream Cheese Frosting
- Made with cream cheese, butter, powdered sugar, and a touch of brown sugar.
- Tangy yet caramel-like, balancing the cake’s sweetness.
- Works wonderfully for layered cakes.
Maple Cream Cheese Frosting
- Cream cheese base flavored with pure maple syrup.
- Adds a warm, autumn-like sweetness.
- Perfect for fall gatherings and Thanksgiving desserts.
Brown Butter Buttercream
- Butter is browned before whipping with powdered sugar and vanilla.
- Intensifies nutty notes, harmonizing with the pecans in the cake.
- Lighter than cream cheese but still rich.
Caramel Glaze
- A pourable caramel sauce that sets slightly as it cools.
- Best for bundt cakes where you want a glossy finish.
Pecan Praline Buttercream
- Incorporates chopped praline pieces into buttercream.
- Adds crunch and a luxurious sweetness.
- Excellent for birthdays or special occasions.
Assembly & Decorating: Frost Like a Pro
If you’re making a layered cake, frosting isn’t just about flavor — it’s about structure and presentation.
- Level the Cakes – Use a serrated knife to trim domed tops.
- Crumb Coat – Apply a thin layer of frosting to lock in crumbs. Chill for 20 minutes.
- Final Layer – Spread a thicker coat of frosting, smoothing with an offset spatula.
- Decorating Sides – Press chopped buttered pecans into the sides for crunch and beauty.
- Topping – Pipe swirls, drizzle caramel, or place pecan halves decoratively on top.
Pro Tip: For a bakery-style look, alternate pecan halves and caramel swirls in a circular pattern on the top layer.
Garnish & Presentation Ideas
Your cake doesn’t just need to taste amazing — it should look the part too.
- Pecan Praline Shards – Break praline into jagged pieces and use as dramatic toppers.
- Toasted Pecan Ring – Arrange halves in a neat ring around the cake’s edge.
- Caramel Drizzle – Warm caramel slightly and let it drip naturally over frosted edges.
- Powdered Sugar Dusting – For bundt cakes, a simple dusting adds elegance.
- Serving Pairings – Plate slices with whipped cream or vanilla ice cream for contrast.
Flavor Variations & Creative Twists
Want to put a spin on tradition? Try one of these variations:
- Bourbon Butter Pecan Cake – Add 2 tablespoons of bourbon to the batter or frosting. Deepens flavor and adds warmth.
- Rum Praline Cake – Fold in rum-soaked raisins or use a rum glaze.
- Coconut-Pecan Version – Sprinkle shredded coconut into the batter for an Italian cream cake vibe.
- Mini Bundts or Cupcakes – Perfect for individual servings at parties.
- Gluten-Free Adaptation – Substitute almond flour or a gluten-free baking mix; expect a denser texture.
- Sheet Cake Format – Bake in a 9×13 pan for a casual, easy-to-serve version.
Make-Ahead, Storage & Freezing
Planning ahead is easy with butter pecan cake.
Short-Term Storage
- Unfrosted Cake Layers – Wrap in plastic wrap, store at room temp up to 2 days.
- Frosted Cake – Keep covered in a cake dome at room temp up to 24 hours.
Refrigeration
- Store frosted cake for 3–5 days, covered, to maintain freshness.
- Always bring back to room temp before serving for best texture.
Freezing
- Wrap cooled, unfrosted layers tightly in plastic wrap, then foil.
- Freeze up to 2–3 months.
- To thaw: move to the fridge overnight, then unwrap and bring to room temp.
Serving & Pairing Suggestions
Butter pecan cake shines as the centerpiece of any dessert table, but you can elevate it further with smart pairings:
- Drinks – Coffee, chai tea, spiced cider, or dessert wines (like tawny port).
- Side Desserts – Vanilla ice cream, caramel sauce, or praline candies.
- Events – Slice thinner wedges for large gatherings; serve generous slices for intimate dinners.
FAQs
Here are answers to the most common questions bakers ask:
What is butter pecan cake made of?
A combination of flour, sugar, butter, eggs, leaveners, dairy (sour cream or buttermilk), vanilla, and toasted pecans.
How do I keep a butter pecan cake moist?
Use sour cream or buttermilk in the batter, don’t overbake, and store properly wrapped to prevent drying.
Can I freeze butter pecan cake?
Yes. Wrap unfrosted layers tightly, freeze up to 3 months, and thaw overnight in the fridge before frosting.
How do I toast pecans for cake?
Toast them in a buttered skillet for 3–5 minutes until fragrant, or on a baking sheet at 350°F for 8–10 minutes.
What frosting goes best with butter pecan cake?
Brown sugar cream cheese frosting is the classic choice, though caramel glaze and brown butter buttercream are also popular.
Can I make a nut-free version of butter pecan cake?
Yes. Replace pecans with sunflower seeds, pumpkin seeds, or chocolate chips for texture without nuts.
Conclusion:
A homemade butter pecan cake is more than just dessert — it’s a showpiece. Between the rich, buttery crumb and the nutty pecan crunch, every bite feels like a celebration. Whether you dress it up with caramel drizzle, stack it into a layered centerpiece, or bake it simply in a bundt pan, this cake delivers flavor, nostalgia, and elegance all at once.
Print
Homemade Butter Pecan Cake Recipe
- Total Time: PT1H
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Homemade Butter Pecan Cake is rich, moist, and filled with nutty caramelized pecans. Topped with a luscious frosting, it’s a show-stopping dessert perfect for holidays, birthdays, or any special gathering.
Ingredients
For the Cake Layers
- 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 (or buttermilk for extra richness)
- 1 teaspoon pure vanilla extract
- 1 teaspoon butter extract (optional, enhances buttery flavor)
- 1 ½ cups toasted pecans, chopped
For the Butter Pecan Frosting (Cream Cheese or Buttercream Option)
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened (if making cream cheese frosting)
- 5 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk (for consistency)
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract (optional)
- 1 cup toasted pecans, finely chopped
For Garnish & Decorating
- Extra whole or halved toasted pecans for topping
- Caramel drizzle (optional for an elegant finish)
Instructions
- Toast pecans
- In a skillet, melt 2 tbsp butter and toast chopped pecans until fragrant. Set aside to cool.
- Prepare cake batter
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet mixture, alternating with milk. Stir in vanilla and toasted pecans.
- Bake
- Divide batter evenly into pans. Bake 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Make frosting
- Beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla until smooth and spreadable.
- Assemble cake
- Frost cooled cake layers, stack, and garnish with additional chopped pecans.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480kcal
- Sugar: 38g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg