How to Make Butter Pecan Cake: A Classic Southern Treat

Few desserts can rival the comforting, nutty, and utterly delicious allure of a classic Butter Pecan Cake. This Southern staple is known for its moist crumb, rich buttery flavor, and the irresistible crunch of pecans in every bite. Whether you’re a seasoned baker or just starting your baking journey, this recipe will guide you through each step to create a Butter Pecan Cake that will impress your family and friends.

This recipe isn’t just about following instructions; it’s about creating memories. I remember my grandmother’s kitchen, filled with the aroma of toasted pecans and vanilla, always signaling that a Butter Pecan Cake was in the oven. It’s those heartwarming memories that I hope to help you recreate in your own kitchens.

Ingredients You’ll Need:

For the Cake:

• 2 1/4 cups cake flour (not all-purpose)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs plus 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1/2 cup chopped pecans, toasted

For the Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans, toasted

Equipment You’ll Need:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Spatulas
• Measuring cups and spoons
• Mixing bowls
• Roasting pan for toasting pecans

Ingredients for Butter Pecan Cake

Step-by-Step Instructions:

Making the Cake:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
2. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
4. Incorporate Eggs: Beat in the eggs one at a time, followed by the egg yolks. Stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fold in Pecans: Gently fold in the toasted, chopped pecans.
7. Bake: Pour batter evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool Completely: Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.

Making the Buttercream Frosting:

1. Beat the Butter: In a large bowl, beat the softened butter with an electric mixer until smooth.
2. Gradually Add Sugar: Slowly add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Cream and Flavorings: Beat in the heavy cream, vanilla extract, and salt until the frosting is smooth and spreadable. If it’s too thick, add a little more cream, one tablespoon at a time. If it’s too thin, add more powdered sugar, a tablespoon at a time.
4. Fold in Pecans: Gently fold in the toasted, chopped pecans.

Assembling the Cake:

1. Level the Cakes: If needed, use a serrated knife to level the tops of the cakes to ensure an even frosting.
2. Frost the Cake: Place one cake layer on a serving plate. Top with about half of the buttercream frosting, spreading evenly. Top with the second cake layer. Frost the entire cake with the remaining frosting.
3. Decorate (Optional): Get creative! You can garnish your cake with additional toasted pecans, pecan halves, or even a drizzle of caramel sauce.

Frosting Butter Pecan Cake

Tips for the Best Butter Pecan Cake:

• Toasting the Pecans: Toasting the pecans intensifies their nutty flavor. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.
• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, ensures that they blend smoothly into the batter, resulting in a cake with a finer crumb.
• Don’t Overmix! Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix only until the ingredients are just combined.
• Cake Flour vs. All-Purpose Flour: Cake flour has a lower protein content than all-purpose flour, which helps create a more tender and delicate crumb. It’s worth seeking out for this recipe!

FAQs about Making Butter Pecan Cake:

Q: Can I make this cake ahead of time?

A: Absolutely! Butter Pecan Cake actually tastes even better the next day. You can bake the cakes ahead of time and store them, well-wrapped, at room temperature for a day or two, or in the freezer for up to a month. You can also make the frosting ahead and store it in the refrigerator for up to three days. Just bring it to room temperature and give it a good stir before frosting the cake.

Q: Can I substitute the buttermilk?

A: Yes, you can! If you don’t have buttermilk on hand, you can easily make your own substitute. Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill it with milk to the 1 cup mark. Let it stand for about 5 minutes until it thickens slightly.

Q: Can I use salted butter instead of unsalted?

A: While you can technically use salted butter, it’s always best to use unsalted butter when baking so you can control the amount of salt in the recipe.

Slice of Butter Pecan Cake

A Final Word:

Baking a Butter Pecan Cake is an experience that goes beyond just following a recipe. It’s about creating something special, something that evokes warmth and joy. So gather your ingredients, put on your apron, and enjoy the process of crafting this Southern classic. And don’t forget to share your baking triumphs (and perhaps a slice of cake!) with your loved ones.

For more classic cake recipes, check out our guides on how to make root cake and maple cake. Happy baking!