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Butter Pecan Cake with Cream Cheese Frosting Recipe

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4.2 from 57 reviews

This Butter Pecan Cake is a rich, moist, and flavorful dessert featuring finely chopped pecans both in the tender cake layers and the creamy, buttery cream cheese frosting. The cake combines classic Southern flavors with a buttery crumb and a luscious icing, perfect for special occasions or indulgent treats.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 1 cup (226 g) unsalted butter
  • 3 cups (333 g) cake flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar, firmly packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (354 ml) buttermilk, room temperature preferred
  • 2 large eggs, room temperature preferred
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (160 g) pecan halves, very finely chopped

Icing

  • 1 ½ cups (340 g) unsalted butter, softened
  • 6 oz cream cheese, softened
  • ⅓ cup (66 g) light brown sugar, firmly packed
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 ½ cups (562 g) powdered sugar
  • 1 Tablespoon heavy cream
  • ⅓ cup (35 g) pecan halves, very finely chopped, optional

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of light brown sugar until light and fluffy. Add 2 large eggs one at a time, beating well after each addition, then stir in 1 ½ teaspoons of vanilla extract.
  2. Mix Dry Ingredients: In a separate bowl, sift together 3 cups of cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Gradually add the dry mixture to the butter mixture alternately with 1 ½ cups of buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  3. Add Pecans: Fold in 1 ½ cups of finely chopped pecan halves carefully into the batter to distribute them evenly without overmixing.
  4. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before frosting.
  5. Prepare the Icing: In a mixing bowl, beat 1 ½ cups softened unsalted butter and 6 oz softened cream cheese until smooth. Add ⅓ cup light brown sugar, 1 ½ teaspoons vanilla extract, and ¼ teaspoon salt and beat until combined. Gradually add 4 ½ cups powdered sugar and 1 tablespoon heavy cream, beating until the frosting is light and fluffy.
  6. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of icing evenly on top. Place the second cake layer over it and cover the entire cake with the remaining icing. Optionally, sprinkle ⅓ cup of finely chopped pecans on top or around the sides for decoration.

Notes

  • For best flavor and texture, use room temperature ingredients especially eggs and buttermilk.
  • For a finer pecan texture, chop the pecans very finely but avoid reducing them to powder.
  • Ensure the cake layers are completely cooled before applying icing to prevent melting.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar as a homemade buttermilk.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://allyumcooks.com/butter-pecan-cake-with-cream-cheese-frosting-recipe/