There’s something truly comforting about the combination of buttery cake and toasted nuts, and this Easy Butter Pecan Cake embodies that warmth perfectly. As I find myself reminiscing about family gatherings and lazy Sunday afternoons, I can almost taste the rich, moist layers and hear the sound of laughter mingling with the delightful crunch of pecans. This dessert is not just a treat; it’s a memory-maker.
Imagine a silky cream cheese frosting enveloping a tender cake, with the option of drizzling it in luxurious salted caramel for that extra touch of decadence. Perfect for any occasion, whether it’s a potluck with friends or a cozy celebration at home, this cake is sure to dazzle any crowd. Simplifying the baking experience, this recipe invites both seasoned bakers and novices alike to create a masterpiece.
So, gather your ingredients and let’s dive into making this unforgettable Butter Pecan Cake that captures the essence of homemade goodness and southern charm!
Why is Butter Pecan Cake so beloved?
Irresistible flavor: The combination of buttery cake and toasted pecans creates a comforting richness that’s hard to resist.
Creamy frosting bliss: The tangy cream cheese frosting enhances the cake’s flavors, providing a luscious contrast to the nutty layers.
Versatile delight: Perfect for any occasion, from family gatherings to casual get-togethers, impressing friends and family alike.
Simple and satisfying: This recipe is designed for bakers of all skill levels, ensuring a stress-free and enjoyable baking experience.
Extra decadence: Make it truly special by adding an optional salted caramel drizzle for an indulgent finish!
Dive into this delightful culinary journey and bring Southern charm to your home with the unforgettable Butter Pecan Cake.
Butter Pecan Cake Ingredients
For the Cake
- Unsalted Butter – Adds richness and moisture; ensure it’s softened for easy creaming.
- Granulated Sugar – Sweetens the cake and helps aerate the batter; no substitutions recommended unless reducing sweetness.
- Large Eggs – Provide structure and stability; use room temperature for optimal mixing.
- Vanilla Extract – Enhances the overall flavor; pure vanilla is preferable for best taste.
- All-Purpose Flour – Main structure of the cake; can substitute with a gluten-free blend if needed.
- Baking Powder – Leavens the cake, helping it rise; check expiration date for potency.
- Salt – Balances the sweetness and enhances flavor; essential even in sweet recipes.
- Whole Milk – Adds moisture and richness; can substitute with buttermilk for a tangy flavor.
- Dark Rum (optional) – Adds depth of flavor; omit if preferred without alcohol.
- Chopped Pecans (toasted) – Contributes a nutty flavor and crunchy texture; toast in a dry skillet for best results.
For the Frosting
- Cream Cheese – Creates a tangy frosting; must be softened for smooth mixing.
- Powdered Sugar – Sweetens and thickens the frosting; sift before adding for a smoother texture.
For Salted Caramel Sauce (optional)
- Granulated Sugar – Base for caramel; monitor closely to avoid burning.
- Unsalted Butter – Enhances richness and flavor; cut into pieces for even melting.
- Whipping Cream – Adds creaminess to caramel; must be added slowly to prevent splatter.
- Sea Salt – Balances sweetness of the caramel sauce; adjust to taste.
Feel that warmth of homemade goodness as you gather your ingredients to create this dreamy Butter Pecan Cake!
How to Make Butter Pecan Cake
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Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt granulated sugar until it turns an amber color. Carefully add the butter and stir until completely melted, then mix in the cream and salt. Allow it to cool completely.
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Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal post-baking.
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Make the Cake Batter: Start by creaming the softened butter and granulated sugar together until fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and dark rum (if using).
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with whole milk for a smooth batter. Fold in the toasted pecans for that nutty crunch.
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Bake the Cakes: Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes. A toothpick should come out clean when inserted into the center. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Stir in a splash of vanilla extract for added flavor.
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Assemble the Cake: Once the cake layers are cooled, slice each in half horizontally to create four layers. Frost between the layers and on top with the cream cheese frosting, layering with caramel sauce and more pecans as desired. Finish with additional pecans on top and drizzle with leftover salted caramel sauce.
Optional: Add a sprinkle of sea salt on top of the frosting for an added flavor contrast.
Exact quantities are listed in the recipe card below.
Butter Pecan Cake Variations
Feel free to get creative with this delightful cake recipe, tailoring it to your taste preferences and dietary needs!
- Nut Swap: Substitute walnuts for pecans for a distinct flavor twist that still retains that delicious crunch.
- Chocolate Delight: Add 1/3 cup of cocoa powder to the batter for a rich chocolate version, using chocolate frosting for a delectable combo.
- Maple Infusion: Replace vanilla extract with pure maple extract for a cozy, aromatic twist that brings an extra layer of warmth.
- Spiced Up: Add 1-2 teaspoons of cinnamon or nutmeg to the dry ingredients for a warming spice kick that’s perfect for cooler months.
- Berry Burst: Incorporate a cup of fresh or frozen blueberries or chopped strawberries into the batter for a fruity surprise with each bite.
- Gluten-Free: Use a 1:1 gluten-free baking blend in place of all-purpose flour to accommodate gluten sensitivities while keeping that moist texture.
- Vegan Version: Substitute eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use plant-based butter and milk for a delicious vegan alternative.
- Caramel Drizzle: Don’t forget to make that salted caramel sauce for an extra layer of indulgence, elevating each slice to heavenly status.
Let your imagination run wild in the kitchen, and enjoy the journey of flavors!
Make Ahead Options
These Easy Butter Pecan Cakes are perfect for meal prep, allowing you to enjoy homemade goodness even on the busiest days! You can bake the cake layers up to 3 days in advance—just let them cool completely and wrap them tightly in plastic wrap to maintain moisture. The cream cheese frosting can also be prepared 24 hours ahead of time; store it in the refrigerator in an airtight container. When you’re ready to serve, simply frost the cooled cakes and layer with salted caramel and toasted pecans for that delightful finish. These steps ensure that your Butter Pecan Cake remains just as delicious and moist as if made fresh that day!
Expert Tips for Butter Pecan Cake
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Room Temperature Ingredients: Ensure all refrigerated items, like eggs and butter, are at room temperature for smooth mixing and better texture in your Butter Pecan Cake.
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Precise Measuring: Use a kitchen scale for accurate flour measurement to avoid a dense cake. Spoon flour into your measuring cup and level off rather than scooping directly.
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Pecan Toasting: Always toast your chopped pecans in a dry skillet to enhance their flavor. Keep a close eye on them as they can quickly burn if left unattended.
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Layer Cooling: Allow the cake layers to cool completely before frosting. Warm layers can cause the frosting to melt and slide off, resulting in a messy presentation.
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Frosting Consistency: For the perfect creamy frosting, make sure your cream cheese and butter are adequately softened. If it seems too thick, add a tablespoon of milk to reach your desired consistency.
How to Store and Freeze Butter Pecan Cake
Fridge: Store leftover Butter Pecan Cake in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best flavor.
Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, to prevent freezer burn. It can be frozen for up to 3 months.
Reheating: For best results, thaw the cake in the refrigerator overnight before serving. Warm slices in the microwave for 10-15 seconds for a freshly baked taste.
Frosting Storage: If you have extra cream cheese frosting, store it in an airtight container in the fridge for up to one week. Re-whip before using to restore its fluffy texture.
What to Serve with Butter Pecan Cake?
This delightful cake isn’t just a treat on its own; let’s explore the wonderful pairings that will elevate your dessert experience to the next level.
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Silky Vanilla Ice Cream: A scoop of vanilla ice cream adds a creamy, cool contrast to the warm, buttery layers, enhancing every bite.
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Fresh Berries Medley: Juicy strawberries and tart raspberries provide a burst of color and freshness, balancing the rich flavors of the cake beautifully.
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Whipped Cream: Light, airy whipped cream creates a delightful combination with the dense butter pecan cake, adding a touch of indulgence.
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Spicy Chai Latte: A warming chai latte with its aromatic spices complements the nutty notes really well, making it a perfect partner for a cozy afternoon treat.
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Chocolate Sauce Drizzle: A rich chocolate sauce pairs wonderfully with the nuttiness of the pecans and cream cheese frosting, creating a luscious dessert experience.
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Nuts and Dried Fruits Charcuterie: Create a small board with mixed nuts and dried fruits for a crunchy texture and additional flavors that complement each slice.
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Hazelnut Coffee: The nutty essence of hazelnut-infused coffee enhances the flavor profile of the cake, making it a heartwarming pairing for coffee lovers.
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Decadent Dark Chocolate Truffles: For those with a sweet tooth, rich dark chocolate truffles add an exquisite touch to finish off the meal on a high note.
Butter Pecan Cake Recipe FAQs
What type of pecans should I use for the Butter Pecan Cake?
I recommend using toasted pecans for a richer, nuttier flavor that truly elevates your cake. To toast them, simply place chopped pecans in a dry skillet over medium heat, stirring frequently for 4-5 minutes until fragrant and slightly darker in color.
How should I store my leftover Butter Pecan Cake?
Store your leftover cake in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 30 minutes to bring out the full flavors and perfect texture.
Can I freeze the Butter Pecan Cake?
Absolutely! You can wrap the entire cake or individual slices tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator.
What should I do if my cake is too dense?
If your Butter Pecan Cake turns out dense, it could be due to over-mixing the batter or using too much flour. For next time, remember to measure flour properly by spooning it into the measuring cup and leveling it off. Additionally, be gentle when mixing in the dry ingredients to maintain a light, airy texture.
Is this recipe suitable for those with nut allergies?
This Butter Pecan Cake contains pecans, so it is not suitable for individuals with nut allergies. If you want to make a nut-free variation, consider using sunflower seeds or simply omit the nuts altogether while still enjoying the decadent flavor of the cake itself.
Can I add other flavors to the Butter Pecan Cake?
Yes! You can customize your Butter Pecan Cake easily. For instance, add a teaspoon of maple or almond extract for a unique twist, or even mix in some cocoa powder for a chocolate variation. The more, the merrier when it comes to flavor experimentation!
Irresistible Butter Pecan Cake with Creamy Frosting Bliss
Ingredients
Equipment
Method
- Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt granulated sugar until it turns an amber color. Carefully add the butter and stir until completely melted, then mix in the cream and salt. Allow it to cool completely.
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: Cream the softened butter and granulated sugar together until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dark rum (if using).
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with whole milk. Fold in the toasted pecans.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in a splash of vanilla extract.
- Assemble the Cake: Slice each cooled cake in half to create four layers. Frost between layers and on top with the cream cheese frosting, drizzle with caramel sauce and garnish with pecans as desired.