Go Back

Butter Pecan Cake

A moist and rich cake combined with roasted pecans, offering a delightful crunch and buttery flavor, perfect for gatherings and family-friendly baking days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Use at room temperature
  • 2 cups granulated sugar
  • 4 large eggs At room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Measured using the spoon-and-level method
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted Toast in a dry skillet for enhanced flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. In a dry skillet over medium heat, toast the chopped pecans for about 5 minutes until fragrant, stirring occasionally. Remove and let cool.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Mix until just combined and fold in the toasted pecans.
Baking
  1. Divide the batter between the prepared cake pans and smooth the tops.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting (Optional)
  1. Once cooled, you can frost the cake with your favorite icing, such as cream cheese frosting, or simply serve it as is!

Notes

For best results, use room temperature eggs and avoid overmixing the batter. Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator if frosted. Freeze for longer storage.