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Butter Pecan Cake Recipe with Cream Cheese Frosting

Delicious Butter Pecan Cake Recipe with Cream Cheese Frosting

This Butter Pecan Cake Recipe with Cream Cheese Frosting is a delicious blend of moist cake and rich frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Butter Pecan Cake Ingredients
  • 2 cups Unsalted Butter Provides moisture and richness; use margarine for dairy-free.
  • 1 3/4 cups Granulated Sugar Sweetens the cake.
  • 2 tablespoons Light Brown Sugar Adds sweetness with a hint of caramel flavor.
  • 1 cup Buttermilk Contributes to cake's moistness; substitute with yogurt.
  • 1/2 cup Milk Any milk variant works.
  • 3 cups All-Purpose Flour Forms the structure; gluten-free alternative is available.
  • 2 teaspoons Baking Powder Helps the cake rise; ensure freshness.
  • 1/2 teaspoon Baking Soda Helps the cake rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 4 large Eggs Provides structure; subs like applesauce can be used.
  • 1 1/2 teaspoons Vanilla Extract Adds depth of flavor.
  • 1/2 cup Pecans Adds nutty flavor; can substitute with walnuts.
Cream Cheese Frosting Ingredients
  • 12 oz Cream Cheese Main frosting ingredient.
  • 5 cups Powdered Sugar Sweetens and thickens the frosting.
  • 1/2 cup Chopped and Toasted Pecans Topping for added texture.

Equipment

  • Mixing bowls
  • electric mixer
  • Oven
  • Cake pans
  • Skillet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line three 9-inch cake pans with parchment paper and grease the sides.
  2. In a skillet over medium heat, melt 1/2 cup of butter, add 1/2 cup chopped pecans and 2 tablespoons light brown sugar. Stir for 3-4 minutes until fragrant, then let cool.
  3. In a medium bowl, combine 1 cup buttermilk and 1/2 cup milk. Mix and set aside.
  4. In a large bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. In another bowl, beat 2 cups butter and 1 3/4 cups sugar for 3-5 minutes until light and fluffy.
  6. Add 4 eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  7. Gradually add the flour mixture alternating with the buttermilk mixture, mixing gently until just combined. Fold in cooled pecans.
  8. Pour the batter evenly among the prepared cake pans and bake for 25-28 minutes until golden brown. Cool in pans for 15 minutes before transferring to a wire rack.
  9. Beat together 12 oz cream cheese and 1/2 cup butter until smooth. Gradually add 5 cups powdered sugar until fluffy.
  10. Once cooled, frost the top of one cake layer, stack the second layer on top, and repeat. Frost the sides and top, then decorate with 1/2 cup chopped pecans.
  11. Slice, serve, and enjoy your Butter Pecan Cake!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Use fresh buttermilk for best results and allow cakes to cool before removing from pans to avoid breakage.

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