Butter Pecan Cake Recipe – Try This Nutty Dream!
Butter Pecan Cake is a deliciously moist and rich dessert that combines the flavors of buttery cake, roasted pecans, and a sweet, nutty glaze.
With its smooth texture and crunch from the toasted pecans, this cake is a perfect balance of sweet and savory.
Let’s dive into the recipe!
How to Make Butter Pecan Cake
In this recipe, we’ll walk you through every step to ensure your Butter Pecan Cake turns out perfectly every time.
With simple ingredients and easy-to-follow instructions, you’ll be able to enjoy this delicious dessert in no time.
Ingredients for Butter Pecan Cake
Here’s everything you’ll need to make this rich and flavorful Butter Pecan Cake:
For the Cake Layers
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup roasted pecans, chopped
For the Pecan Glaze
- ¼ cup unsalted butter
- ½ cup light brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup roasted pecans, chopped
Step-by-Step Instructions
Let’s go through the full recipe to make this decadent Butter Pecan Cake.
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a medium-sized bowl, sift together the flour, baking powder, salt, and ground cinnamon. Set this aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped roasted pecans.
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Pecan Glaze
While the cakes are cooling, prepare the pecan glaze. In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar and heavy cream.
Bring the mixture to a simmer, stirring constantly, and let it cook for about 2-3 minutes, until it thickens slightly.
Remove from heat and stir in the vanilla extract and chopped roasted pecans. Allow the glaze to cool for a few minutes.
3. Assemble the Cake
Once the cakes have completely cooled, place one layer on a serving plate. Spoon some of the pecan glaze over the top, spreading it evenly.
Place the second layer of cake on top, and drizzle the remaining glaze over the top of the cake, allowing it to drip down the sides.
Tips for the Best Butter Pecan Cake
- Toast the Pecans: Roasting the pecans intensifies their flavor. Toast them in a dry skillet over medium heat for a few minutes, or bake them in the oven at 350°F for about 8-10 minutes until fragrant.
- Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for a smoother batter and better texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix only until just combined. Overmixing can result in a dense cake.
Variations to Try
- Gluten-Free: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
- Add a Cream Cheese Frosting: If you prefer a creamier frosting, try adding a cream cheese frosting in place of the pecan glaze for a rich, tangy twist.
Serving Suggestions
- Serve your Butter Pecan Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Pair it with a cup of coffee or tea for a perfect afternoon snack.
Storing the Cake
- At Room Temperature: The cake can be stored at room temperature for up to 3 days, covered with plastic wrap or in an airtight container.
- Refrigeration: If you have leftover cake, store it in the refrigerator for up to 5 days. Bring the cake to room temperature before serving for the best flavor.
- Freezing: You can freeze the cake for up to 3 months. Wrap the individual layers in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I use regular milk instead of buttermilk?
While buttermilk provides a tender crumb and enhances the flavor, you can substitute it with regular milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Can I use pre-roasted pecans?
If you don’t have time to roast your own pecans, you can use pre-roasted pecans. However, to achieve the best flavor, it’s recommended to roast them yourself.
Let’s enjoy a slice of this buttery, nutty, and decadent Butter Pecan Cake!
Try making this cake today, and be sure to share your experience with your loved ones—they’ll be asking for seconds!
