Butter Pecan Cake Recipe with Cream Cheese Frosting

Butter Pecan Cake with layers of tender and moist vanilla cake studded with crunchy buttery toasted pecans and frosted with rich and luscious homemade cream cheese frosting is the best! Get rid of the boxed cake mix and enjoy the flavors of this easy, made from scratch Butter Pecan Cake recipe!

We love baking and cooking with crunchy pecans. If you would like to see other homemade recipes made with pecans, check this Caramel Pecan Monkey Bread, Pecan Pie Bars and the easiest and best Candied Pecans!

✔️ Southern Butter Pecan Cake

I love the buttery flavor, rich taste and nutty goodness of butter pecan. Whether is butter pecan ice cream, syrup, cookies or this three-layer cake, the truth is I absolutely love butter pecan flavor. The first time I tried butter pecan was at a restaurant where they served the best brown butter pecan cake. I was hooked!

This Southern Butter Pecan Cake is made with simple ingredients and always turns out unbelievably moist and delicious.

Just like when using sour cream in cake batter, the addition of buttermilk to this old-fashioned cake adds richness and moisture. The result is a more tender cake with an incredibly moist crumb. The roasted pecans add nice texture and nutty flavor and the luscious tanginess of the cream cheese frosting balances the buttery sweetness of the cake perfectly.

🔎 What Is Butter Pecan?

Butter Pecan is a popular flavor of syrup, cookies, cakes and ice cream. Butter Pecan tastes like a combination of nutty toasted pecans, rich brown butter and a hint of vanilla bean flavor.

✔️ Butter Pecan Cake and Cream Cheese Frosting Ingredients

Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.

• Pecans: You need pecans for the cake batter and to decorate the cake. For the cake batter I prefer finely chopped pecans . For decorating the cake, you can choose to keep the pecans a little big larger if you prefer.
• Butter: I use unsalted butter for the cake batter. If salted butter is all you have, you can reduce the amount of salt you add to the cake batter to half of what the recipe calls for. For the cream cheese frosting I use either salted or unsalted butter.
• Sugar: For the vanilla cake batter I use granulated sugar. For the buttered pecans, I prefer using brown sugar as it adds depth of flavor from molasses. I always have light brown sugar at home so that is what I use.
• Milk and Buttermilk: In this cake recipe I use a combination of both, whole milk and buttermilk. Buttermilk gives a nice tang taste to the cake while also providing structure and helping it rise. Cakes made with buttermilk have a very tender crumb as well.
• Flour: I use regular all-purpose flour.
• Eggs: I use large eggs. For the batter ingredients to mix more evenly, use room temperature eggs.
• Baking Powder and Baking Soda: Both used as leavening agents.
• Flavorings: Vanilla extract and salt. I use sea salt or Kosher salt.
• Cream Cheese: I use full-fat cream cheese which produces full-flavored, rich and creamy frosting. Remember to take the cream cheese from the refrigerator about 45 minutes to an hour before making the frosting, that way the cream cheese softens a bit and it’s easier to mix into a smooth frosting.
• Powdered Sugar: To make the icing. You can use confectioners’ sugar.

🔎 What Else Do I Need To Make This Cake

To make this easy butter pecan cake with cream cheese frosting you will need:

• A large skillet (10-12 inches)
• Three (9-inch) cake pans
• Baking sheet
• Parchment paper to line the cake pans and the baking sheet
• A handheld electric mixer or a stand mixer.
• A cake stand, offset spatula and a piping bag and tips if you want to decorate the cake by piping the frosting.

🔎 How To Make The Best Butter Pecan Cake

For specific instructions and times, please check the printable recipe card below.

1. Prep: Preheat the oven and prepare three 9-inch round cake pans with parchment paper circles in the bottom. Butter and flour the bottom and sides of the cake pans (nonstick cooking spray works too). Shake off any excess flour. Set aside.
2. Make Buttery Pecans: On the stove top, in a small skillet over medium heat, melt the butter. Add the pecans and the sugar to the melted butter. Cook, stirring frequently until fragrant and lightly toasted. Spread the pecans on a baking sheet lined with parchment paper or silicone baking mat. Cool.
3. Mix Wet Ingredients: Combine the buttermilk and the milk together in a small bowl or measuring cup. Set aside.
4. Mix Dry Ingredients: In a large bowl, whisk together the the flour, baking powder, baking soda and salt.
5. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, allowing each to incorporate before adding the next one.
6. Combine Wet and Dry Ingredients: With the mixer on low speed, add about 1/3 of the flour mixture, alternating with 1/3 of the the milk mixture. Mix until just combined. Repeat the process until all the flour mixture and milk mixture have been added.
7. Add Pecans: With the help of a spatula, fold in the pecans. Mix to combine.
8. Bake: Divide the batter evenly between the three prepared cake pans. Bake the cakes in the preheated oven for about 25 – 28 minutes. Remove from the oven and cool on a wire rack.
9. Make Cream Cheese Frosting: You can use an electric handheld mixer or a stand mixer fitted with the paddle attachment beat the butter and the cream cheese until smooth. Add the vanilla and gradually add the powdered sugar. Mix until fluffy and smooth.

To Assemble the Cake:

• Have the cream cheese frosting ready. After the cakes are completely cool, remove the domes from the top of the cakes with a serrated knife or cake leveler.
• Place one layer on a plate or cake stand and cover the top with about a cup of cream cheese frosting. Spread evenly with an offset spatula.
• Add the second layer of cake and top with the cream cheese frosting. Spread the frosting evenly.
• Top with the last cake and spread some frosting on the top and sides of the cake. Pipe swirls (or any other decorations) on the cake and garnish with the toasted pecans.

🔎 Does This Cake Freeze Well?

Both the tender cake and the cream cheese frosting freeze well. You can freeze the cake frosted or unfrosted.

To freeze the cake unfrosted, wrap the cake tightly with plastic wrap and then aluminum foil. Place it in an airtight container and freeze for 2-3 months. Thaw in the fridge overnight.

To freeze the cream cheese frosting, store it in an airtight container in the freezer for up to 3 months.

To freeze a decorated frosted cake, place the cake unwrapped on a sheet pan then, clear your freezer and place the cake in the freezer for at least 4 hours or until frozen. After the cake is frozen solid, wrap it in plastic wrap and aluminum foil and store it in an airtight container. Freeze for 2-3 months.

🔎 How To Store Butter Pecan Cake

✔️ Making Ahead, Storing and Freezing

Making Ahead: You can bake the cakes 1-2 days in advance. Wrap the unfrosted cake layers individually with a couple of layers of plastic wrap and keep them at room temperature. You can also store the wrapped cakes in an airtight container in the refrigerator to keep them from drying out.

The cream cheese frosting will keep in the fridge for about a week.

Storing: Because this Southern cake is filled and frosted with cream cheese frosting, I only keep it on the counter at room temperature for up to 6 – 8 hours. After that, I keep it in the fridge wrapped or in an airtight container to prevent it from drying out.

You can store the cake in the refrigerator, covered for 3-4 days.

Freezing: This is a perfect cake to freeze. Make sure to store it well wrapped and/or in an airtight container to prevent freezer burn. Freeze it for 3 month.

Enjoy These Other Delicious Cake Recipes:

• Sock It To Me Cake
• Lemon Blueberry Cake
• Coca Cola Cake
• The Best Carrot Cake
• Sour Cream Coffee Cake

Butter Pecan Cake with Cream Cheese Frosting

5 from 3 reviews

Kathy McDaniel

Butter Pecan Cake with layers of tender and moist vanilla cake studded with crunchy buttery toasted pecans and frosted with rich and luscious homemade cream cheese frosting.

Print Pin

Prep 30 minutes mins

Cook 30 minutes mins

Cooling 1 hour hr

Total 2 hours hrs

Makes 12 servings

Equipment

• Baking Sheet
• 9-inch Round Cake Baking Pan
• Electric Hand Mixer
• Stand Mixer, Kitchen Aid artisan 3.5 Qt
• Parchment Paper Rounds 9-inch

Ingredients 

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For the Pecans

• ▢ 2 cups (204 gr) pecans, finely chopped
• ▢ 3 Tbsp (42 gr) unsalted butter, diced
• ▢ 2 tablespoons light brown sugar

For the Cake

• ▢ 1 cup (235 ml) buttermilk
• ▢ 1/2 cup (120) ml milk
• ▢ 3 cups (424 gr) all-purpose flour
• ▢ 2 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1 cup (226 gr) unsalted butter, softened
• ▢ 1 3/4 cup (375 gr) granulated sugar
• ▢ 1 1/2 tsp vanilla extract
• ▢ 4 large eggs

For the Cream Cheese Frosting

• ▢ 1 cup (226 gr) butter at room temperature
• ▢ 12 oz cream cheese, nearly at room temperature
• ▢ 1 tsp vanilla extract
• ▢ 5 cups (620 gr) powdered sugar
• ▢ 1/2 cup (56 gr) pecans, chopped and lightly toasted for topping

Instructions 

1. Preheat the oven to 350 degrees Fahrenheit and prepare three 9-inch cake pans with parchment paper circles in the bottom. Butter and flour the bottom and sides of the cake pans making sure you shake off any excess flour. Set aside.
2. In a small skillet over medium-low heat melt the butter. Once melted, add the pecans and the sugar. Cook, stirring frequently for about 3-4 minutes or until fragrant and lightly toasted. Spread the pecans on a baking sheet lined with parchment paper or silicone baking mat. Set aside to cool.
   
3. Combine the buttermilk and the milk together in a small bowl or measuring cup. Set aside.
   
4. Whisk together the flour, baking powder, baking soda and salt in a mixing bowl.
   
5. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together on medium-high speed until light and fluffy. Add the eggs one at a time, allowing each to incorporate before adding the next one. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
   
6. With the mixer on low speed, add about 1/3 of the flour mixture, alternating with 1/3 of the the milk mixture. Mix until just combined. Repeat the process until all the flour mixture and milk mixture have been added.
   
7. With the help of a spatula, fold in the pecans. Mix to combine.
   
8. Divide batter evenly between the three prepared cake pans. Bake the cakes for about 25 – 28 minutes or until a toothpick inserted in the center comes out clean.
   
9. Remove from the oven and allow them to cool in the pans for about 15 minutes. To remove the cakes from the pans, run a knife around the edges of the cake and invert. Place the cakes on a wire rack and allow the to cool completely before assembling.
   
10. Using a handheld or stand mixer fitted with the paddle attachment beat the butter and the cream cheese until smooth. Add the vanilla and gradually add the powdered sugar. Mix until fluffy and smooth.
    


Assemble the Cake:

1. To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a plate or cake stand and cover the top with about a cup of cream cheese frosting. Spread evenly with an offset spatula.

Add the second layer of cake and top with frosting. Spread the cream cheese frosting evenly. Top with the last cake and spread some frosting on the top and sides of the cake.
   
2. Pipe swirls (or any other decorations) on the cake and garnish with the toasted pecans.
   

Notes

• You can store the cake in the refrigerator, covered for 3-4 days.
• The cream cheese frosting will keep in the fridge for about a week.
• This cake freezes well.

Nutrition

Calories: 649 kcal, Carbohydrates: 60 g, Protein: 9 g, Fat: 42 g, Saturated Fat: 19 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 15 g, Trans Fat: 1 g, Cholesterol: 137 mg, Sodium: 442 mg, Potassium: 278 mg, Fiber: 2 g, Sugar: 34 g, Vitamin A: 1079 IU, Vitamin C: 1 mg, Calcium: 123 mg, Iron: 2 mg

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Recipe Summary

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