Butter Pecan Cake with Buttercream Frosting

This Butter Pecan Cake is so easy anyone can make it, even without prior decorating knowledge! It’s bursting with buttery flavors and is sure to impress. A classic moist white cake with brown butter toasted pecans and rich buttercream frosting.

If you’re a fan of butter pecan ice cream like me, you’ll be in true bliss with this cake version of the ice cream. It takes all the best flavors and loads them into a rich, moist and oh so yummy pecan cake.

A luxurious buttercream frosting is layered between a homemade butter pecan cake mix. This pairing of textures and flavors is my favorite part of the recipe.

For even more butter pecan flavor, the pecans are literally browned in butter. This adds buttery goodness and roasted nuttiness to this layer cake.

Butter Pecan Cake recipe made easy

This looks like a fancy cake but can be made by anyone, with no decorating skills required. It’ll be sure to impress your guests this holidays season!

There’s no need to cut the cake layers, which can be difficult because layers often break apart. Instead, use two cakes rounds to bake thinner layers.

The decorating is simple too. Buttercream is easy to spread and this cake will come out gorgeous, even if you are a beginning baker. I admit pipe frosting is not my strong point. I love this butter pecan cake because it’s not a struggle to frost and goes on in one smooth layer.

Browned butter…yes please!

Did I mention this cake has brown butter? This wonderful creation is simply made by browning butter in a pan over medium heat. It’s a great way to add richness and depth to any dessert.

The chopped pecans are cooked with butter to add iconic butter pecan flavor.

Pro tip: You can also brown butter in savory recipes such as creams and sauces.

Butter Pecan Frosting

Buttercream frosting is a great way to elevate any cake into something fancy. It adds moisture, a nice creamy texture, and extra flavor to this butter pecan cake. Here’s how to make it:

You’ll need these ingredients

• ¼ cup butter, at room temperature
• 1 teaspoon vanilla
• 4 cups powdered sugar, divided
• 5 tablespoons milk

How to make buttercream

1. In a mixer, beat butter and vanilla on medium until light and fluffy.
2. Reduce to low and slowly beat in 2 cups powdered sugar.
3. Beat in 3 tablespoons milk.
4. Gradually beat in remaining powdered sugar and milk.

How to decorate a layer cake

1. Using an icing spatula, spread a thin layer of the buttercream frosting onto the top of one cake layer
2. Add the second cake layer evenly over the top
3. Frost sides and top with remaining buttercream until completely coated
4. Sprinkle with remaining toasted butter pecans

Tips for making this cake

• Greasing and flouring the cake pans prevents the cakes from sticking and makes removal easier. Or you could add a round cut-out piece of parchment paper to the bottom of the pan. 
• When making the buttercream the butter must be at room temp. This will make mixing easier, create the correct texture and help to avoid any lumps.
• On that note, make sure eggs are at room temperature when added the batter. This creates more even baking. Also, add eggs one at a time to evenly incorporate.
• Add the confectioners sugar to the butter slowly in the stand mixer to avoid a mess and incorporate evenly
• Let the cake to cool completely before frosting or the frosting will melt
• If you don’t have pecans, substitute with walnuts or hazelnuts

Softened vs. Room Temp?

If you’ve seen recipes mention this in the ingredients it’s an important step to follow. It ensures ingredients evenly mix together and have the right texture. It also affects the baking process.

But what’s the difference? Actually, softened and room temperature means the same thing.

I’ve found the best way to soften ingredients such as butter and cream cheese is to let them sit at room temp. About 20 to 30 minutes is all that’s’ needed. Microwaving is not recommended as is can melt the butter.

How to serve

To serve: Once decorated the cake can be served immediately, but I find it’s best to let cakes chill a bit in the fridge. At least 30 minutes of chilling is recommended.

This helps firm up the cake and frosting a bit and make slicing easier. Chilled desserts also taste less sweet, which lets the butter pecan flavors shine through without too much sweetness. 

For extra amazingness

Serve with a scoop of vanilla or butter pecan ice cream. Or you could even drizzle on a bit a caramel sauce…because why not.

How to store the leftovers

Leftovers must be stored in the fridge: Store cake in a sealed container in the fridge for no more than 3 days for the best flavor and texture.

When serving from the fridge: Let the cake sit at room temp for about 15 minutes before cutting and serving.

A tip for storing nuts

Nuts have lots of fats in them, which makes them tasty and healthy. But that also means they can spoil easily. Be sure to follow expiration dates. To make nuts last longer store sealed in the fridge or freezer.

An alternate way to bake this cake

Try placing the cake batter in a paper-lined muffin pan. Bake into butter pecan cupcakes, let cool, then top with the buttercream frosting.

There’s plenty of flavors and it all bakes into a rich, moist cake. Chopped butter toasted pecans in the batter and on top of the frosting add texture and buttery bits of flavor.

This easy butter pecan cake recipe is a classic white cake with a twist. Whether you’re an experienced baker or looking to try new recipes, this Butter Pecan Cake is a great place to start.

More delicious cake recipes you might like:

• Lemon Bundt Cake
• Nutella and Chocolate Fudge Cake
• Strawberry Hazelnut No Bake Cheesecake
• Mini Raspberry Cheesecakes

Really got a sweet tooth? Try these:

• Apple Puff Pastry Pie Rolls
• Peppermint Rice Krispie Treats
• Pumpkin Shortbread Cookies
• No-Churn Butterscotch Ice Cream
• Blackberry Custard Pie
• Cashew Toffee Cookies

Or brown all my easy dessert recipes.

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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5 from 6 votes

Butter Pecan Cake with Buttercream Frosting

Classic moist white cake with butter toasted pecans and rich buttercream frosting.

Course Dessert

Cuisine American

Keyword butter pecan cake, butter pecan cake recipe, easy pecan cake

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Calories 590kcal

Servings 12 slices

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

Butter Pecan Cake

• ▢ 3 tablespoons butter
• ▢ 1 ⅓ cups chopped pecans
• ▢ 2 cups all-purpose flour
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ⅔ 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

Instructions

Butter Pecan Cake

• Melt 3 tablespoons 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.
• 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.
• Beat ⅔ cup softened butter in 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.
• Reduce speed to low. Alternately add in flour mixture and milk and beat just until combined.
• Fold in 1-cup of the 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. Make the butter cream and decorate.

Buttercream Frosting

• 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.

How to Decorate

• Spread a thin layer of the buttercream onto the top of one cake layer.
• Add the second cake layer evenly over the top. Frost sides and top with remaining buttercream until completely coated.
  
• Sprinkle with remaining toasted butter pecans.

Notes

• Greasing and flouring the cake pans prevents the cakes from sticking and makes removal easier. Or you could add a round cut-out piece of parchment paper to the bottom of the pan. 
• When making the buttercream the butter must be at room temp. This will make mixing easier, create the correct texture and help to avoid any lumps.
• Add the powdered sugar to the butter slowly in the stand mixer to avoid a mess and incorporate evenly
• Let the cake to cool completely before frosting or the frosting will melt
• An icing spatula works best for spreading the buttercream. If you don’t have one a regular spatula would work. 
• If you don't have pecans, substitute with walnuts or hazelnut.
• Once decorated the cake can be served immediately, but I find it's best to chill a bit in the fridge before serving to let the frosting firm up and make slicing easier. At least 30 minutes of chilling is recommended.
• Leftovers must be stored in the fridge. Store cake in a sealed container in the fridge for up to 3 days for best flavor and texture.
• When serving from the fridge: Let the cake sit at room temp for about 15 minutes before cutting and serving.

Nutrition Facts

Butter Pecan Cake with Buttercream Frosting

Amount Per Serving (1 slice)

Calories 590 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 12g75%

Cholesterol 74mg25%

Sodium 221mg10%

Potassium 170mg5%

Carbohydrates 84g28%

Fiber 1g4%

Sugar 66g73%

Protein 5g10%

Vitamin A 610IU12%

Vitamin C 0.2mg0%

Calcium 72mg7%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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This recipe for butter pecan cake is adapted from Better Homes and Gardens: Fall Baking. 2017. Print.