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Benjamin

Best Butter Pecan Cake Recipe with Cream Cheese Frosting

Indulge in the rich, nutty flavors of this Butter Pecan Cake with Cream Cheese Frosting. Toasted pecans, moist cake layers, and creamy frosting come together to create a dessert that’s perfect for any occasion. This cake is as beautiful as it is delicious, making it a showstopper for holidays, birthdays, or a sweet treat to impress your loved ones.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pecans:
  • 2 cups pecans finely chopped
  • 3 tablespoons unsalted butter diced
  • 2 tablespoons light brown sugar
For the Cake:
  • 1 cup buttermilk
  • 1/2 cup milk
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
For the Cream Cheese Frosting:
  • 1 cup butter at room temperature
  • 12 ounces cream cheese nearly at room temperature
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • 1/2 cup pecans chopped and lightly toasted for garnish

Method
 

Prepare the Pecans:
  1. Preheat the oven to 350°F.
  2. Melt the butter in a small skillet over medium-low heat. Stir in the pecans and light brown sugar. Cook, stirring frequently, for 3–4 minutes until the pecans are toasted and fragrant.
  3. Spread the pecans on a parchment-lined baking sheet and let them cool.
 Make the Cake Layers:
  1. Grease three 9-inch cake pans, line the bottoms with parchment paper, and dust the sides with flour. Shake off the excess.
  2. Mix the buttermilk and milk in a small bowl and set aside.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Beat the softened butter, granulated sugar, and vanilla extract using a stand or handheld mixer until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. With the mixer on low, alternate adding the flour mixture and milk mixture in three parts, starting and ending with the dry ingredients. Mix until just combined.
  7. Fold in the toasted pecans with a spatula.
Bake the Cakes:
  1. Divide the batter evenly among the prepared pans.
  2. Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in their pans for 15 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
  1. Beat the butter and cream cheese together until smooth and creamy.
  2. Add the vanilla extract and gradually mix in the powdered sugar. Beat until fluffy.
Assemble the Cake:
  1. Level the cooled cake layers with a serrated knife or cake leveler.
  2. Place one layer on a serving plate or cake stand. Spread 1 cup of frosting evenly over the top.
  3. Repeat with the second layer. Add the final layer and frost the top and sides of the cake.
  4. Decorate with swirls of frosting, toasted pecans, or other embellishments as desired.

Notes

    • Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
    • Make Ahead: Bake the cake layers ahead of time and freeze them for up to 3 months. Thaw completely before assembling.
    • Customizations: Add a pinch of cinnamon or nutmeg to the batter for a spiced twist, or replace pecans with walnuts if desired.
 

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