Butter pecan cake doesn’t try to impress you—it just shows up and delivers. Every bite is loaded with warm, nutty flavor, buttery cake, and that brown sugar frosting that hits like a slow Southern drawl. It’s the kind of dessert that makes you close your eyes and forget the world for a second.
Whether it’s a holiday table centerpiece or just your way of saying “I deserve this,” this cake belongs in your rotation. No gimmicks. No tricks. Just butter, pecans, and a whole lot of soul.
Curious about the origin of this flavor combo? Check out the Wikipedia article on butter pecan to see how this beloved flavor became a classic.
Now get baking—this one’s too good to sit on the shelf.
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter
1 1/2 cups chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
For the Brown Sugar Frosting:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Instructions
Toast the Pecans:
In a skillet over medium heat, melt 2 tablespoons of butter.
Add chopped pecans and toast, stirring often, for about 5 minutes until golden and fragrant. Set aside to cool.
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter with granulated and brown sugar until fluffy.
Add eggs one at a time, beating after each. Stir in vanilla.
Alternate adding flour mixture and buttermilk to the wet mix, starting and ending with flour.
Fold in the toasted pecans.
Pour into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
Make the Frosting:
In a saucepan, melt butter over medium heat. Stir in brown sugar and cream.
Bring to a gentle boil, then remove from heat. Let cool for 5–10 minutes.
Whisk in powdered sugar, vanilla, and salt until smooth and spreadable.
Spread over cooled cake immediately—it sets quickly.
