Butter Pecan Cake with Cream Cheese­ Frosting

Moist, buttery cake with toasted pecans and a luscious cream cheese frosting — a classic Southern favorite that’s always a crowd-pleaser.

 Preparation Details

• Prep Time: 30 minutes

• Bake Time: 35–40 minutes

• Cooling Time: 30 minutes

• Total Time: ~1 hour 40 minutes

• Difficulty: Moderate

• Yield: 12–16 servings (9-inch 2-layer cake)

 Ingredients

For the Butter Pecan Cake:

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 2 ¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup buttermilk, room temperature

• 1 ½ cups pecans, chopped and toasted

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3 cups powdered sugar, sifted

• 1 tsp vanilla extract

• 1–2 tbsp milk or heavy cream (optional, for consistency)

 Instructions

Step 1: Prepare the Pecans

1. Preheat oven to 350°F (175°C).

2. Spread pecans on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant and lightly browned. Set aside to cool.

Step 2: Make the Cake Batter

3. In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, beating well after each addition.

5. Stir in the vanilla extract.

6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

7. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

8. Fold in the toasted pecans gently with a spatula.

Step 3: Bake the Cake

9. Grease and flour two 9-inch round cake pans.

10. Divide the batter evenly between the pans.

11. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.

12. Let the cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely.

Step 4: Prepare the Cream Cheese Frosting

13. In a large bowl, beat together the cream cheese and butter until smooth and creamy.

14. Gradually add the powdered sugar, beating until fluffy.

15. Mix in vanilla extract.

16. If frosting is too thick, add milk or cream 1 tbsp at a time until desired spreading consistency is reached.

Step 5: Assemble the Cake

17. Place one cake layer on a serving plate.

18. Spread a generous layer of frosting over the top.

19. Place the second layer on top and frost the top and sides of the cake.

20. Optionally, sprinkle some extra chopped toasted pecans over the top for garnish.

 Serving Suggestions

• Serve with a cup of strong coffee or sweet tea

• Perfect as a dessert for birthdays, holidays, or special occasions

• Pair with fresh fruit like sliced pears or apples for a lovely presentation

 Storage & Make-Ahead

• Store covered at room temperature for up to 2 days.

• Refrigerate for up to 5 days in an airtight container. Bring to room temp before serving for best flavor.

• Cake layers can be baked and frozen for up to 2 months, thaw before frosting.

 Nutrition Info (Per Serving – Approximate, for 16 servings)

 Tips & Variations

• Use maple extract instead of vanilla for a twist

• Add a pinch of cinnamon or nutmeg for warm spice notes

• Substitute pecans with walnuts or almonds

• For extra moistness, brush cake layers with a simple syrup before frosting

 Final Thoughts

This Butter Pecan Cake with Cream Cheese Frosting is a rich and decadent dessert that combines buttery cake, crunchy toasted pecans, and tangy-sweet frosting in perfect harmony. Whether for a party or cozy night in, it’s sure to delight every bite.