Name: Butter Pecan Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; 1 teaspoon pure vanilla extract; 1 ½ cups pecans, chopped and toasted

This butter pecan cake is the epitome of comfort and indulgence. With its rich, moist texture, and a burst of buttery toasted pecans paired with a delicate vanilla flavor, it makes for the perfect treat—whether you’re celebrating a special occasion or simply enjoying a cozy afternoon with a cup of tea. Every bite is a delightful combination of sweetness and nuttiness that’s sure to please anyone with a sweet tooth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 cup buttermilk

½ teaspoon salt

1 teaspoon pure vanilla extract

1 ½ cups pecans, chopped and toasted

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large bowl, cream the softened butter and sugar together until light and fluffy, which should take about 3-5 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined.

Gently fold in the toasted pecans.

Pour the batter into the prepared pan and smooth the top.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Variations

While this butter pecan cake is delicious as is, there are a few variations I can try to give it a unique twist:

For a richer flavor, I could substitute the buttermilk with sour cream or yogurt.

To add a little extra sweetness, I could drizzle the cake with caramel sauce or a cream cheese frosting.

If I want to add more texture, I could fold in some chopped chocolate or even mix in other nuts like walnuts or almonds for a different flavor profile.

For a festive touch, I could top the cake with a dusting of powdered sugar or even a light glaze made with vanilla and powdered sugar.

Storage/Reheating

If I have leftovers (which is rare!), I can store the cake in an airtight container at room temperature for up to 3 days. It also keeps well in the refrigerator for about 5 days. When I want to enjoy it again, I can simply microwave individual slices for 20-30 seconds or warm them in a 300°F oven for 10 minutes. For longer storage, I can freeze slices of the cake for up to 3 months. Just be sure to wrap them tightly in plastic wrap and aluminum foil before freezing.

FAQs

Can I make this cake without buttermilk?

Yes, if I don’t have buttermilk on hand, I can easily substitute it with a mixture of 1 cup of regular milk and 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using it in the recipe.

Can I use salted butter instead of unsalted butter?

I prefer unsalted butter for this recipe, as it allows me to control the amount of salt in the cake. If I use salted butter, I’ll want to reduce the amount of added salt to avoid an overly salty flavor.

How do I toast pecans for the cake?

To toast the pecans, I simply spread them out on a baking sheet and bake them in a preheated 350°F oven for about 8-10 minutes, stirring occasionally. I just need to be careful not to burn them!

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. I can bake the cake, allow it to cool completely, and then store it in an airtight container for up to 3 days. It can also be frozen if I need to prepare it further in advance.

Can I use a different type of nut?

I love the flavor of toasted pecans in this cake, but I can definitely experiment with other nuts like walnuts or almonds. Just make sure to toast them to bring out their flavor.

Conclusion

This butter pecan cake is a delightful treat that never disappoints. Its rich texture and nutty flavor make it the perfect dessert for any occasion, from casual get-togethers to more festive celebrations. I love how simple the recipe is and how easily it comes together. It’s a classic that I know I’ll be making time and time again.

Butter Pecan Cake

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating