For an even richer flavor, brown the butter before adding the pecans for toasting. Ensure all ingredients are at room temperature for optimal emulsification and a tender crumb. To prevent sticking, line the bottom of the cake pans with parchment paper rounds. If the frosting is too thick, add heavy cream, one tablespoon at a time, until desired consistency is reached.
Carol's Butter Pecan Cake
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 35 mins
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SERVING16 People
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VIEWS147
Indulge in the timeless allure of Butter Pecan Cake, a symphony of buttery richness and nutty crunch. Each layer, infused with toasted pecans and crowned with a luscious caramelized pecan frosting, offers a comforting embrace of Southern charm, perfect for celebrations or simply elevating an ordinary day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate77 g
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Cholesterol100 mg
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Fiber2 g
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Protein6 g
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Saturated Fat14 g
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Sodium319 mg
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Sugar57 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. (5 minutes)
02
StepMelt 1/4 cup butter in a heavy-bottomed skillet over medium heat. Add pecans; cook and stir until fragrant and lightly browned, about 8-10 minutes. Remove from heat and set aside to cool. (10 minutes)
03
StepIn a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon salt. Set aside. (3 minutes)
04
StepIn a large mixing bowl, cream 1 cup butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time, ensuring each is fully incorporated. (8 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. (5 minutes)
06
StepGently fold 1 1/3 cups of the toasted pecans into the batter. (2 minutes)
07
StepDivide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)
08
StepLet cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. (10 minutes)
09
StepFor the frosting: In a mixing bowl, beat 1/4 cup butter until light and fluffy. Add vanilla extract, 1/4 teaspoon salt, and confectioners' sugar. Gradually add heavy cream, beating until smooth and spreadable, adding more cream if needed. (5 minutes)
10
StepGently fold in the remaining 2/3 cup toasted pecans. (2 minutes)
11
StepOnce the cakes are completely cool, spread frosting between the layers and on top of the cake. (10 minutes)
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Tierra Senger
May 21, 2025I've made this cake several times, and it's always a crowd-pleaser!
Dolores Fadel
Dec 6, 2024The recipe was easy to follow, and the cake turned out perfectly moist. I'll definitely be making this again!
Blair Dubuque
Dec 5, 2024This recipe is great, but the frosting was a little too sweet for my taste. I think I'll reduce the sugar next time.
Shea Lockman
Aug 6, 2024My cake sunk in the middle. What did I do wrong?
Burley Carter
Aug 6, 2024Can this recipe be adapted for cupcakes?
Candice Kling
Jul 5, 2024I added a tablespoon of bourbon to the frosting for a little extra kick, and it was amazing!
Alvera Pagac
Apr 5, 2024The pecans give such a great flavor and texture to both the cake and the frosting.
Makenzie Crooks
Jan 17, 2024This cake was a huge hit at our family gathering! Everyone raved about the pecan frosting.