Hello friends! welcoming you into my kitchen today. I’m so excited to share this luscious Southern Butter Pecan Cake recipe with y’all. With its tender, moist crumb and rich brown sugar glaze, this cake is sure to become your new favorite dessert.
I get asked all the time how I make such a perfect pecan cake that’s so decadent yet easy to whip up. Well, today I’m spilling all my secrets! Read on for my simple, step-by-step recipe, as well as pro tips and tricks for pecan cake success.
First, let’s go over a few commonly asked questions about butter pecan cake:
What type of pecans work best?
I recommend using medium chopped pecans. Pieces that are too small make the cake dense, while pieces that are too large can be unwieldy when eating the cake. The happy medium of standard chopped pecans creates great texture.
Should the pecans be toasted?
Absolutely! Toasting the pecans deepens their flavor and enhances the nuttiness. It makes a huge difference in the final cake.
What temperature and how long should I bake the cake?
Bake in a 350°F oven for 25-30 minutes, until a toothpick inserted in the center comes out clean. Be careful not to overbake or the cake will be dry.
How long does the cake last?
Stored in an airtight container, the cake will keep for 3-4 days at room temperature. It also freezes well for up to 2 months – just thaw overnight in the refrigerator before serving.
Can I make this nut-free?
You sure can! Swap out the pecans for walnuts or even chocolate chips if you’d prefer. The brown sugar glaze will still pair nicely.
Now that I’ve answered some common questions, let’s get to the recipe!
Ingredients:
- Cake:
- 1 1⁄2 cups (340g) unsalted butter, softened
- 2 1⁄4 cups (450g) granulated sugar
- 5 large eggs
- 1 tablespoon (15ml) vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 1⁄2 cups (225g) chopped toasted pecans
Brown Sugar Glaze:
- 1⁄2 cup (115g) unsalted butter
- 1 cup (200g) packed brown sugar
- 3 tablespoons (45ml) whole milk
- 1 teaspoon vanilla extract
Instructions:
Make the Cake:
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
- Using a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in 3 additions, alternating with the buttermilk. Mix just until combined after each addition, being careful not to overmix.
- Fold in the chopped pecans until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Brown Sugar Glaze:
- While the cakes cool, make the glaze. Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar until dissolved, 1-2 minutes.
- Remove from heat and whisk in the milk and vanilla. Let glaze slightly cool and thicken for 5 minutes.
Finish the Cake:
- Place one cake layer on a serving platter or cake stand. Spread with 1 cup of the glaze. Top with second layer and spread remaining glaze evenly over the top and sides of the cake.
- Slice and serve! Store any leftovers covered at room temperature for up to 4 days.
Tips for Perfect Pecan Cake:
- Toast the pecans first for deeper flavor. Spread on a baking sheet and bake at 350°F for 5-7 minutes.
- Allow all ingredients to come to room temperature for best texture and rise.
- Avoid overmixing the batter to prevent a dense, rubbery cake. Gently mix just until combined.
- Test for doneness early to prevent overbaking. The cake should spring back lightly when touched.
- Let the cake layers cool completely before assembling and glazing to prevent sliding.
- Use a serrated knife and gentle sawing motion to slice the cake neatly.
