If you’re searching for a sweet treat that combines buttery richness with the delightful crunch and flavor of toasted pecans, this Butter Pecan Cake Recipe is your new best friend in the kitchen. Discover a simple, delicious Butter Pecan Cake Recipe perfect for any occasion. Moist, nutty, and easy to bake, this cake effortlessly brings warmth and comfort to your table while impressing guests with classic flavors that never go out of style.

Why You’ll Love This Recipe

Moist and Tender Texture: The cake’s rich buttery base keeps every bite irresistibly soft and moist.
Nutty Flavor Boost: Toasted pecans add a lovely crunch and deepen the overall taste profile beautifully.
Simple Ingredients: Easy-to-find pantry staples come together for an impressive homemade dessert.
Versatile for Any Occasion: Whether it’s a birthday, gathering, or just a cozy treat, this cake fits every moment.
Quick Preparation: Minimal prep time means you can enjoy fresh cake with less fuss.

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to nailing this Butter Pecan Cake Recipe. Each element works together to create the perfect balance of buttery richness, buttery sweetness, and that signature pecan crunch you’ll adore.

All-purpose flour: Provides the structure for a soft, tender crumb.
Baking powder: Helps the cake rise for a light, airy texture.
Salt: Enhances sweetness and balances flavor.
Unsalted butter: Adds richness and moisture essential for buttery goodness.
Sugar: Sweetens the cake and contributes to a tender crumb.
Large eggs: Bind ingredients and help with cake’s rise and texture.
Vanilla extract: Brings a warm, inviting aroma and flavor to the cake.
Buttermilk: Moisturizes and tenderizes, adding a subtle tang that complements the pecans.
Chopped pecans: Toasted to perfection for crunch and nutty flavor.

Variations for Butter Pecan Cake Recipe

Feel free to personalize this Butter Pecan Cake Recipe so it suits your cravings or dietary needs. The beauty of this recipe lies in its adaptability, allowing you to experiment with flavors and textures without sacrificing the core deliciousness.

Maple Pecan Twist: Swap vanilla extract for maple syrup to deepen the natural sweetness.
Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour to accommodate dietary restrictions.
Caramel Drizzle: Add a homemade or store-bought caramel sauce on top for extra indulgence.
Spiced Pecan Cake: Incorporate cinnamon or nutmeg into the batter for cozy fall vibes.
Vegan Adaptation: Replace butter and eggs with plant-based alternatives for a cruelty-free option.

Easy Butter Pecan Cake Recipe to Try Now

How to Make Butter Pecan Cake Recipe

Step 1: Prepare the Pecans

Start by toasting the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool while you prepare the batter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a uniform rise.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the unsalted butter and sugar on medium speed until fluffy and light in color, about 3 to 5 minutes. This step traps air for a tender crumb.

Step 4: Add Eggs and Vanilla

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for warmth and fragrance.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.

Step 6: Fold in Pecans

Carefully fold the toasted pecans into the batter to evenly distribute the nutty texture throughout the cake.

Step 7: Bake

Pour the batter into a greased and floured cake pan. Bake at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool before serving.

Pro Tips for Making Butter Pecan Cake Recipe

Fresh Pecans Matter: Always use fresh nuts to ensure the best flavor and crunch.
Don’t Skip Buttermilk: It tenderizes the crumb and adds a subtle tangy balance to sweetness.
Room Temperature Ingredients: Bring butter, eggs, and buttermilk to room temp for smoother mixing.
Gently Fold Pecans: Folding rather than stirring preserves the nuts’ texture in the batter.
Check Early for Doneness: Ovens vary, so start checking your cake a few minutes before the suggested bake time.

How to Serve Butter Pecan Cake Recipe

Garnishes

Enhance your cake’s presentation with a sprinkle of chopped toasted pecans on top or a light dusting of powdered sugar for a simple, elegant touch.

Side Dishes

Serve with a scoop of vanilla or caramel ice cream or fresh whipped cream to complement the nutty, buttery flavors perfectly.

Creative Ways to Present

Try layering the cake with cream cheese frosting or caramel sauce between slices for a decadent dessert, or serve as mini cupcakes for easier sharing at parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Freezing

You can freeze the cooled Butter Pecan Cake Recipe wrapped tightly in plastic wrap and aluminum foil for up to 3 months; thaw overnight in the refrigerator before enjoying.

Reheating

Warm cake slices gently in the microwave for 15 to 20 seconds or serve at room temperature for the best texture and flavor.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds can be great substitutes, though the flavor and texture will vary slightly from the classic Butter Pecan Cake Recipe.

Is this cake suitable for kids?

Yes, this cake is family-friendly and not too sweet, making it a perfect treat for kids and adults alike.

Can I make this cake gluten-free?

Yes, simply swap the all-purpose flour for a gluten-free flour blend, making sure it contains xanthan gum or another binder for the best texture.

How do I prevent my cake from drying out?

Be careful not to overbake, and always store the cake in an airtight container or wrapped well to retain moisture.

Can I double this recipe for a larger cake?

Definitely! Just double the ingredients and bake in a larger pan, adjusting baking time accordingly by checking for doneness regularly.

Final Thoughts

This Butter Pecan Cake Recipe is a true treasure for anyone who loves a buttery, nutty dessert that’s easy to bake and incredibly satisfying. Once you try it, you’ll find it becoming your go-to for celebrations, gatherings, or whenever you want a comforting slice of homemade cake. So grab your ingredients and enjoy making this delightful Butter Pecan Cake Recipe today!

Butter Pecan Cake Recipe

Print Recipe

This Butter Pecan Cake is a moist and tender dessert featuring a rich buttery base combined with toasted pecans for a delightful crunch and nutty flavor. Easy to bake with simple pantry staples, this cake is perfect for birthdays, gatherings, or as a cozy treat to bring warmth and comfort to your table. With versatile variations and quick preparation, it’s a classic recipe sure to impress.

Author: Lina
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: None (Can be made gluten free or vegan with adaptations)

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk, room temperature

Nuts

1 cup chopped pecans, toasted

Instructions

Prepare the Pecans: Toast the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until they are fragrant and lightly browned. Set aside to cool while preparing the batter.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a uniform rise.
Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter and sugar on medium speed until fluffy and light in color, about 3 to 5 minutes. This incorporates air, creating a tender crumb.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for warmth and fragrance.
Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and keep the cake tender.
Fold in Pecans: Carefully fold the toasted pecans into the batter to evenly distribute the nutty texture throughout the cake batter.
Bake: Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before serving.

Notes

Always use fresh pecans for the best flavor and crunch.
Do not skip the buttermilk, as it tenderizes the crumb and adds a subtle tangy balance.
Use room temperature ingredients—butter, eggs, and buttermilk—for smoother mixing.
Gently fold pecans into the batter rather than stirring to preserve their texture.
Ovens vary; start checking for doneness a few minutes before the recommended baking time.

Nutrition

Serving Size: 1 slice (approx. 1/10 of cake)
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg

Keywords: Butter Pecan Cake, Toasted Pecan Cake, Nutty Cake, Moist Cake, Homemade Cake, Classic Dessert, Easy Cake Recipe