Butter Pecan Cake (Printable Version)

A rich, moist cake featuring buttery toasted pecans in every bite with velvety buttercream frosting

# What You Need:

→ Toasted Pecans

01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter

→ Cake

03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature
12 - Toasted pecans, cooled

→ Butter Pecan Frosting

13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1/4 cup heavy cream, plus more as needed
16 - 1 teaspoon vanilla extract
17 - 1/2 cup toasted pecans, finely chopped

# How To Make:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4-5 minutes. Transfer to a plate to cool.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, cream together 1 cup butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry ingredients to the wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for frosting.
07 - Divide batter evenly among prepared pans. Smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved finely chopped pecans.
09 - Place one layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top. Garnish with extra pecan halves if desired.

# Expert Advice:

01 -
  • The toasted pecans get folded into both the cake and frosting, creating these incredible buttery nut pockets in every single bite
  • Buttermilk keeps the crumb ridiculously tender while still standing up to all that rich buttercream
  • This is one of those rare cakes that actually tastes better on day two, if you can manage to save any
02 -
  • Room temperature ingredients are not optional here because cold eggs or butter will cause your batter to seize and curdle
  • Overmixing once you add the flour will make the cake tough, so stop as soon as everything is combined
  • The cakes must be completely cool before frosting or the buttercream will melt and slide right off
03 -
  • Toast a few extra pecans and keep them separate for the prettiest garnish on top
  • Maple extract in the frosting creates this incredible depth that people cannot quite put their finger on

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