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. 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!

Sliced of layered butter pecan cake on a white plate

Southern Butter Pecan Cake

I love the classic rich taste of butter pecan. Whether is ice cream, syrup, cookies or cake, the buttery and nutty taste of this amazing flavor is a personal favorite.

Imagine my surprise when I was told butter pecan was an “old people flavor”. Perhaps I am not hip, cool and trendy, maybe I’m just old (or vintage), the truth is I absolutely love butter pecan flavor especially in cake form.

This retro Southern cake has an incredibly moist crumb and the nuttiness of roasted pecans. Filled and frosted with luscious cream cheese icing that balances the buttery sweetness of the cake.

A slice of butter pecan cake getting lift from a cake platter

What Is Butter Pecan?

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

Butter Pecan Cake and Cream Cheese Frosting Ingredients

Pecans: You need pecans for the cake batter and to decorate the cake. For the cake batter I prefer pecans that are finely chopped. 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 at room temperature.
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: Sold under the name confectioners’ sugar as well.

Ingredients to make butter pecan cakes — Ingredients To Make The Cake Batter

Ingredients to make the cake's rich and smooth cream cheese frosting plus additional chopped pecans to decorate the cake.. — Ingredients To Make Cream Cheese Frosting

What Else Do I Need To Make This Cake

To make this 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

Prep: Preheat the oven 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. Shake off any excess flour. Set aside.
Make Buttery Pecans: In a small skillet melt the butter. Once melted, add the pecans and the sugar. Cook, stirring frequently until fragrant and lightly toasted. Spread the pecans on a baking sheet lined with parchment paper or silicone baking mat. Cool.
Mix Wet Ingredients: Combine the buttermilk and the milk together in a small bowl or measuring cup. Set aside.
Mix Dry Ingredients: Whisk together the the flour, baking powder, baking soda and salt in a mixing bowl.
Beat Butter and Sugar: Using a handheld or stand mixer fitted with the paddle attachment, 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.
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.
Add Pecans: With the help of a spatula, fold in the pecans. Mix to combine.
Bake: Divide the batter evenly between the three prepared cake pans. Bake the cakes for about 25 – 28 minutes. Remove from the oven and cool.
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.

Step by step photos on how to make vanilla cake batter.

Step by step photos on how to make butter pecan cake

Three 9 inch cakes baked on their baking pans

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.

Step by step photos on how to assemble cake filled and frosted with cream cheese icing

Butter Pecan cake frosted with cream cheese frosting and decorated with chopped and whole 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.

Slices of layered vanilla cake studded with buttered pecans frosted with cream cheese frosting on a white plate

How To Store Butter Pecan Cake

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.

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.

Butter Pecan Cake Recipe Tips

This cake freezes well. Cool completely, wrap it and freeze it for 2-3 months.
Nuts can be expensive so I try to save money by buying them in bulk. Warehouse clubs sell large bags that will last you a while. To prolong their shelf life, always keep them in the freezer.

Enjoy Some Of Our Favorite Cake Recipes:

More #FallFlavors Recipes Below:

Appetizers and Snacks

Fall Charcuterie Board from The Fresh Cooky

Breakfast and Baked Goods

Cinnamon Swirl Pancakes from SueBee Homemaker
Pecan Butter Bread with Apple Cider Butter from That Recipe

Soups and Salads

Gullah Chicken Stew from Family Around The Table

Side Dishes

Air Fryer Carrots from Devour Dinner
Sweet Potato Gratin from Palatable Pastime

Main Dishes

Autumn Chicken Sheet Pan Dinner from Jen around the world
Roasted Brussels Sprouts And Cipollini Onion Taco With Hatch Chili Cream from Magical Ingredients

Desserts

Apple Cider Caramel Dip from The Spiffy Cookie
Chewy Pecan Butter Cookies from Soulfully Made
Chocolate Chip Pecan Truffles from A Kitchen Hoor’s Adventures
Fresh Peach Pie from Hostess At Heart
Honeybun Cake from House of Nash Eats
Pecan Sandies from Eat Move Make

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

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Prize 6: A Selection of extracts from Taylor and Colledge.

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Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

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Cecil says

Posted on 9/23 at 7:01AM

This was amazing! Super creamy and rich. My husband who doesn’t have a sweet tooth couldn’t stop eating it

Ellen says

Posted on 9/14 at 5:24AM

What a gorgeous cake! Anything butter pecan reminds me of my dad, it was a favorite flavor of his. Mine too!

- Kathy says
  
  Posted on 9/14 at 2:04PM
  
  Thanks Ellen. I love butter pecan. It’s so good.

Butter Pecan Cake with Cream Cheese Frosting