This Butter Pecan Cake is a showstopper dessert, blending the toasty, nutty goodness of pecans with the luxurious tang of cream cheese icing. Perfect for holidays, celebrations, or whenever you’re in the mood for something extra special.
Ingredients
For the Butter Pecan Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 cup chopped pecans, toasted (see directions for toasting below)
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons milk (adjust for spreadable consistency)
Optional Garnish:
- Additional chopped pecans or whole pecans for decoration
Directions
1. Toast the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans in an even layer on a baking sheet.
- Toast in the oven for 5-7 minutes, stirring halfway through, until fragrant and slightly darkened. Let cool completely.
2. Preheat the Oven & Prepare Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or one 9×13-inch pan. For easier release, line the bottoms with parchment paper.
3. Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer. Beat until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients (e.g., dry-wet-dry). Mix until just combined—do not overmix.
- Gently fold in the toasted pecans.
4. Bake the Cake:
- Divide the batter evenly between the prepared pans or pour it into the 9×13-inch pan. Smooth the tops with a spatula.
- Bake in the preheated oven:
- For 9-inch round pans: 25-30 minutes.
- For a 9×13-inch pan: 35-40 minutes.
- The cake is done when a toothpick inserted into the center comes out clean, and the tops spring back when lightly touched.
- Allow the cake to cool in the pans for 10 minutes, then carefully transfer to wire racks to cool completely.
5. Prepare the Cream Cheese Icing:
- In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Add milk, one tablespoon at a time, until the icing reaches your desired spreadable consistency.
6. Assemble and Frost the Cake:
- Ensure the cake layers are completely cool before frosting.
- If using round layers, place one layer on a serving plate. Spread a generous amount of icing on top, then stack the second layer.
- Spread icing over the top and sides of the cake using an offset spatula for a smooth finish.
- If using a 9×13-inch pan, spread the icing evenly over the top.
7. Garnish and Serve:
- Sprinkle additional chopped pecans or decorate with whole pecans on top for an elegant finish.
- Slice and enjoy!
Tips for Success:
- Room Temperature Ingredients: For a smooth batter and icing, ensure all ingredients like butter, eggs, buttermilk, and cream cheese are at room temperature.
- Buttermilk Substitute: No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes, and use as directed.
- Make Ahead: The cake layers can be baked a day in advance. Wrap tightly and store at room temperature. Frost just before serving.
This Butter Pecan Cake with Cream Cheese Icing is a true southern classic, combining comforting flavors with a touch of elegance. Perfect for any occasion where you want to impress—and indulge! 🍰✨