Name: Butter Pecan Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 0.5 cup unsalted butter (softened); 1.5 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cup all-purpose flour; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup buttermilk; 0.5 cup chopped pecans (toasted)

What are some recipes that feel like a warm hug? What are some of the best butter pecan cake recipes? What is the kind of cake that makes your house smell like pure happiness? When I want something truly special without a ton of fuss. I remember my grandma making something similar, and the aroma of toasting pecans and brown sugar. I don’t remember the recipe. Would fill her kitchen, beckoning everyone to gather. Is this a Pound Cake? Butter pecan delight has this incredible balance of nutty, sweet, and buttery goodness that just works. If you love a good pecan pie, you are going to be obsessed with this Butter Pecan Cake. What are the best parts of fall baking?

What is Butter Pecan Cake?

What makes this Butter Pecan Cake so special? Think of it as the ultimate comfort cake with a sophisticated nutty twist. Is this a moist, tender cake that’s deeply flavored with brown butter and loaded with toasted pecans? The “butter pecan” part comes from that rich, caramelized flavor you get from properly browned. What is butter? Is it just about adding pecans? In a cake form, it’s all about the classic flavors we all love. How do I make a home baker? Is this the kind of dessert that feels a little fancy but is surprisingly easy to whip up? Perfect for a casual Sunday brunch or supper party.

Why you’ll love this recipe?

Honestly, there are so many reasons why this Butter Pecan Cake has become a staple in my baking repertoire. First off, the flavor is just out of this world. That browned butter? It adds this incredible depth and a slightly toasty, nutty note that you just don’t get from regular butter. And the pecans! I always make sure to toast them first, which really amps up their natural sweetness and gives them a lovely crunch that contrasts beautifully with the tender cake. It’s the perfect marriage of nutty, buttery, and sweet. Beyond the taste, I’m a huge fan of how simple it is to make. The batter comes together in one bowl for the most part, and the steps are straightforward, even if you’re not an experienced baker. It feels fancy, but it’s genuinely a lifesaver on busy days when you want a delicious homemade treat without a whole production. It’s also incredibly cost-effective; the ingredients are pretty standard pantry staples, and the result is something that tastes like it came from a high-end bakery. I also love its versatility! You can serve it plain, with a dusting of powdered sugar, or go all out with a delicious glaze. It pairs wonderfully with a cup of coffee or tea, making it perfect for any time of day.

How do you make a butter pecan cake?

Quick Overview

How do I make Butter Pecan Cake? How do I brown butter? What is the recipe for wet and dry batter? Toasted pecans are folded in for texture and that unmistakable nutty taste. What happens when you swirl a pecan filling before baking? The whole process usually takes about 15-20 minutes of active prep time, and then the oven does the cooking. Rest of the work. What is the best way to make a moist, flavorful cake? How can you make something so delicious and easy?

Ingredients

For the Main Batter:

1 cup (2 sticks) unsalted butter, softened (plus more for greasing)

1 12 cups granulated sugar.

Two large eggs, at room temperature.

1 teaspoon vanilla extract. 1 cup nutmeg

2 12 cups all-purpose flour.

1 teaspoon baking powder per 1 cup.

12 teaspoon baking soda. 1 tablespoon baking powder

12 teaspoon salt.

1 cup buttermilk, at room temperature. 1 tablespoon butter milk.

1 cup chopped pecans, toasted. 1 teaspoon chopped

For the Filling:

12 cup chopped pecans, toasted. 1 cup

14 cup packed light brown sugar.

1 teaspoon ground cinnamon. 1 tablespoon nutmeg

2 tablespoons unsalted butter, melted. 1 teaspoon salt

For the Glaze:

1 cup powdered sugar. 1 teaspoon nut

2-3 tablespoons of milk or heavy cream.

12 teaspoon vanilla extract. 1 teaspoon salt.

What is salt?

What is the best step

Step 1: Preheat & Prep Pan

What should I do if my oven is preheated to 350 degrees F (175 degrees C). While it’s warming up, grab a 9×13 inch baking pan. I like to grease it really well with butter or non-stick spray, and then I dust it lightly with a clean cloth. I don’t have any scrubbing. How do I make Butter Pecan Cake? I always do this when I want extra insurance. You can also line the bottom with parchment paper for extra protection. To be absolutely sure it’ll slide right out!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. Set aside. Give it a good whisk so everything is nicely combined and there are no pockets of leavening agents. This step is important because it helps distribute everything evenly, which means your cake will be more evenly distributed. Is there a consistency of texture throughout? I’ll come back to this bowl in a minute. Set aside for now.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. Set aside. What is the best way to do this with an electric mixer? How do you beat eggs one at a time? Stir in the vanilla extract. This mixture should look nice and creamy.

Step 4: Combine

Now, we’re going to add the dry ingredients and the buttermilk to the wet ingredients. I like to do this in alternating additions, starting and ending with the dry ingredients. So, add about a third of the flour mixture to the butter mixture, mix until just combined, then add the salt and pepper. Half of the buttermilk, mix, then another third of flour, add, the remaining butter milk, and mix. Then add the last bit of flour mixture. What is the key here is not to overmix! Mix until just combined. Overmixing can develop gluten too much, leading to a tougher cake. I always stop if I don’t see any more dry streaks. Gently fold in the chopped pecans.

Step 5: Prepare Filling

In a small bowl, combine 12 cup of chopped pecans, brown sugar, and cinnamon. Set aside. What is the consistency of melted butter and water? What is the butter pecan cake filling?

Step 6: Layer & Swirl

How do you spread the cake batter evenly in a pan? Sprinkle the pecan filling evenly over this layer of batter. If the filling is too thick, pour the remaining batter over the top. Cover and serve. What is the fun part? You can use a knife or skewer to gently swirl the filling into the batter. How do you create beautiful marble patterns? Don’t over-swirl, just a few gentle turns is perfect.

Step 7: Bake

Place the pan in the preheated oven and bake for 35-45 minutes. The exact time will depend on your oven, of course. How do you know if a toothpick or wooden skewer inserted into the center of the cake comes out clean? Is there a way to wipe crumbs out of your clothes? Should the top be golden brown and the edges should be starting to pull away slightly from the sides.

Step 8: Cool & Glaze

Once baked, let the Butter Pecan Cake cool in the pan on a wire rack for about 15-20 minutes. How do I set up a laptop? While it’s cooling, whisk together the powdered sugar, milk or cream, vanilla extract, and a pinch of salt. In a small bowl, whisk all the salt and pepper together. Set aside. If it’s too thick, add a tiny bit more liquid; if it’s to thin add more powdered sugar. Once the cake has cooled, drizzle the glaze over the top. Let the glaze set for another 10-15 minutes before slicing.

Step 9: Slice & Serve

What’s your recipe for a delicious butter pecan cake? Let it cool completely if you can resist, but a slightly warm slice with that gooey glaze is divine. Cut it into squares and enjoy the incredible flavors and textures. It’s truly a treat!

What should I serve it with?

What is the best butter pecan Cake Recipe? What’s better for breakfast than a cup of coffee? The nutty flavor complements the coffee perfectly. If you’re hosting a weekend brunch, I love to serve it with whipped cream or side of potato chips. Fresh berries – it adds a lovely pop of color and freshness that balances the richness of the cake. If you want to go the extra mile with a scoop of vanilla ice cream, you can make it yourself. What are some of the best bean ice cream recipes? My family loves it as a snack. I love it. What is better with a glass of cold milk when the kids get home from school? Sometimes, on a chilly evening, I’ll warm up my slice just slightly and serve it with some ice cream. What’s a good way to end the day without feeling guilty? What are some of the best ways to make a new dessert?

How do I make a perfect butter pecan cake?

I’ve made this Butter Pecan Cake more times than I can count, and I’ve picked up a few tricks along the way that I think really elevate it. First, about the pecans: toasting them is non-negotiable! It truly unlocks their flavor. Just spread them on a baking sheet and pop them in the oven for about 8-10 minutes at 350°F (175°C), watching them closely so they don’t burn. Let them cool completely before chopping. For the batter, room temperature ingredients are your best friend. This means your butter, eggs, and buttermilk. They emulsify better, creating a smoother batter and a more tender cake. If you forget to take the eggs out, you can pop them in a bowl of warm water for about 5-10 minutes. Overmixing is also a big no-no. Once you add the flour, mix only until the ingredients are just combined. A few little lumps are perfectly fine, and it’s much better than overdeveloping the gluten, which can make your cake tough. When it comes to the filling, make sure the melted butter isn’t too hot when you mix it with the brown sugar and cinnamon; you don’t want it to cook the pecans. For swirl customization, I usually just use a butter knife and make a few figure-eight motions through the batter. It creates a lovely, rustic look. If you want more distinct swirls, use less batter for the bottom layer and don’t spread the filling too thin. If you find your cake is browning too quickly on top, you can loosely tent a piece of foil over it during the last 15-20 minutes of baking. And for the glaze, consistency is key! If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add powdered sugar. It should be thick enough to coat the back of a spoon but still pourable.

Storing and Reheating Tips

Storing this delicious Butter Pecan Cake is pretty straightforward, and it keeps well for a few days, which is great because I can never finish it all in one sitting! If you have any leftovers, you can keep it covered at room temperature for up to 2 days. Just make sure it’s cooled completely before covering it, and use plastic wrap or an airtight container. If you need to store it for longer, pop it into the refrigerator. It will keep well in an airtight container in the fridge for up to 4 days. The texture is still lovely when chilled, and it’s a great way to keep it fresh. If you plan to freeze it, I recommend doing so *before* glazing. Wrap the cooled cake tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe container. It can stay frozen for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. If you plan to glaze it after freezing, it’s best to do so once it’s fully thawed. For reheating, I sometimes like to gently warm a slice in the microwave for about 10-15 seconds – it just brings out that lovely butter flavor and makes it extra cozy, especially if you’re having it with coffee. Just be careful not to overheat it, or it can become a bit dry.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll want to use about 2 ½ cups of the gluten-free blend, just like you would with regular flour. The texture might be slightly different, perhaps a little more tender or crumbly depending on the blend, but the flavor will still be fantastic. Make sure your gluten-free flour is measured correctly – spoon it into the cup and level it off, don’t scoop directly from the bag.

Do I need to peel the zucchini?

In this recipe, we’re not using zucchini! We’re making a classic Butter Pecan Cake. If you were thinking of a zucchini bread or cake, then peeling is usually optional. The skin contains some nutrients and adds a bit of color, but it can sometimes affect the texture, making it slightly coarser. For most zucchini baked goods, leaving the peel on is perfectly fine and often preferred for ease.

Can I make this as muffins instead?

Oh, absolutely! This Batter would make fantastic muffins. You’ll want to fill your muffin liners about two-thirds full. The baking time will be significantly shorter, likely around 18-22 minutes, so keep an eye on them. You can also sprinkle a little of the pecan filling mixture on top of each muffin before baking for an extra treat. They’re perfect for grab-and-go breakfasts or snacks!

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the granulated sugar in the batter by about ¼ cup. The glaze is also quite sweet, so you could make a thinner glaze with more liquid or even just dust the cooled cake with a little powdered sugar. Keep in mind that sugar not only adds sweetness but also contributes to the texture and moisture of the cake, so reducing it too much might slightly alter the final result.

What can I use instead of the glaze?

The glaze is lovely, but there are plenty of other options! A simple dusting of powdered sugar through a sieve is always elegant. You could also make a cream cheese frosting, a simple caramel sauce drizzle, or even a dollop of freshly whipped cream on top of each slice. Another idea is to toast some extra pecans and sprinkle them over the top of the cake while it’s still warm from the oven.

Final Thoughts

Honestly, this Butter Pecan Cake is one of those recipes that just brings pure joy. It’s incredibly satisfying to bake something that smells so amazing and tastes even better. It’s got that perfect combination of rich, nutty flavor and a wonderfully moist crumb that just melts in your mouth. Whether you’re looking for a showstopper for a special occasion or just a comforting treat to brighten your day, this cake truly delivers. It’s the kind of dessert that makes people ask for the recipe, and that’s always the best compliment! If you enjoyed this, you might also love my Spiced Apple Crumble or my Lemon Blueberry Scones – they’re also family favorites. I can’t wait to hear how your Butter Pecan Cake turns out! Please share your thoughts, ratings, and any creative twists you try in the comments below. Happy baking, everyone!