Butter Pecan Cake with Buttercream Frosting

Butter Pecan Cake with Buttercream is an easy to make homemade layered cake. Classic moist white cake with butter toasted pecans and rich buttercream frosting.

Butter Pecan Cake with Buttercream Frosting - platingpixels.comWhile most New Year’s resolutions often start with a gym membership, we’re doing things a bit different here. The first recipe of the year is this Butter Pecan Cake with Buttercream Frosting. I already have a gym membership and workout routine, and am on track for a healthy New Year. But there should also be a bit of indulgence.

Most of my recent recipes have been healthy dinners, appetizers, breakfast items and a few cocktails here and there. This lead to an obvious need for something like this homemade Butter Pecan Cake. Next week I’ll be posting a unique Valentine’s Day themed cheesecake recipe, but there’s still plenty of healthy recipes to come.

Butter Pecan Cake with Buttercream Frosting - platingpixels.comThis Butter Pecan Cake with Buttercream Frosting is an elaborate frosted dessert, but can be made by anyone. All you need is a couple cake pans and a mixer, plus common baking ingredients. I admit frosting is my weakness. It took me a few tries and hours to decorate these Chocolate Almond Cupcakes.

Since then, I’ve learned my lesson and try to stay clear from cupcakes and delicately frosted desserts. You won’t struggle with this buttercream frosting. It’s easy to mix and goes on in one smooth layer.

Butter Pecan Cake with Buttercream Frosting - platingpixels.comThere’s plenty of flavor, and it all bakes into a rich, moist cake. Chopped butter toasted pecans in the batter and on top of the frosting adds texture and buttery bits of flavor. It’s a classic white cake with a twist. Whether you’re an experience baker or looking to try new recipes, this Butter Pecan Cake is a great way to reward yourself this New Year…after a visit to the gym of course.

Butter Pecan Cake with Buttercream Frosting - platingpixels.com

Butter Pecan Cake with Buttercream Frosting

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Butter Pecan Cake with Buttercream Frosting - platingpixels.com
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Butter Pecan Cake with Buttercream Frosting

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 650 kcal
Author Plating Pixels


Butter Pecan Cake

  • 3 tablespoons butter
  • 1 ⅓ cups chopped pecans
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • cup butter softened
  • 1 ½ cups granulated sugar
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla
  • 1 cup whole milk

Buttercream Frosting

  • ¼ cup butter softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar divided
  • 5 tablespoons whole milk


Butter Pecan Cake

  1. Melt 3 tbs. butter in a non-stick pan over medium-high heat. Add pecans and cook 4-6 minutes, stirring often, until toasted. Remove from heat and cool.
  2. Preheat oven to 350° F. Grease and lightly flour two 8-inch round cake pans. In a medium bowl, stir together flour, baking powder and salt. Set aside.
  3. Beat ⅔ cup butter with a large bowl stand or hand mixer on medium high for 30 seconds. Reduce to medium, add sugar gradually, until well combined. Scrape bowl and beat 2 minutes more. Add vanilla and one egg, beating until combined. Beat in remaining egg. On low, alternately add in flour mixture and milk, beating just until combined.
  4. Fold in 1-cup of toasted pecans, pour batter evenly into prepared pans. Bake 30-35 minutes, or until a toothpick inserted in center comes out clean. Cool pans on a wire rack for 10 minutes. Remove cake layers from pans and cool on racks to room temperature. Spread buttercream frosting (recipe below) onto top of one layer, add second layer, and frost cake with remaining buttercream. Sprinkle with remaining pecans.

Buttercream Frosting

  1. In a mixer, beat butter and vanilla on medium until light and fluffy. Reduce to low and slowly beat in 2 cups powdered sugar. Beat in 3 tablespoons milk. Gradually beat in remaining powdered sugar and milk. Use more or less milk to reach desired consistency.

Recipe adapted from Better Homes and Gardens: Fall Baking. 2017. Print.

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