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4.8 from 18 votes

Butter Pecan Cake with Cream Cheese frosting

Butter Pecan Cake with layers of tender and moist vanilla cake studded with crunchy buttery toasted pecans and frosted with rich and luscious homemade cream cheese frosting.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 12 servings
Calories: 649 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the Pecans
  • 2 cups (204 gr) pecans, finely chopped
  • 3 Tbsp (42 gr) unsalted butter, diced
  • 2 tablespoons light brown sugar
For the Cake
  • 1 cup (235 ml) buttermilk
  • 1/2 cup (120) ml milk
  • 3 cups (424 gr) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (226 gr) unsalted butter, softened
  • 1 3/4 cup (375 gr) granulated sugar
  • 1 1/2 tsp vanilla extract
  • 4 large eggs
For the Cream Cheese Frosting
  • 1 cup (226 gr) butter at room temperature
  • 12 oz cream cheese nearly at room temperature
  • 1 tsp vanilla extract
  • 5 cups (620 gr) powdered sugar
  • 1/2 cup (56 gr) pecans, chopped and lightly toasted for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and prepare three 9-inch cake pans with parchment paper circles in the bottom. Butter and flour the bottom and sides of the cake pans making sure you shake off any excess flour. Set aside.
  2. In a small skillet over medium-low heat melt the butter. Once melted, add the pecans and the sugar. Cook, stirring frequently for about 3-4 minutes or until fragrant and lightly toasted. Spread the pecans on a baking sheet lined with parchment paper or silicone baking mat. Set aside to cool.
  3. Combine the buttermilk and the milk together in a small bowl or measuring cup. Set aside.
  4. Whisk together the flour, baking powder, baking soda and salt in a mixing bowl.
  5. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together on medium-high speed until light and fluffy. Add the eggs one at a time, allowing each to incorporate before adding the next one. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
  6. With the mixer on low speed, add about 1/3 of the flour mixture, alternating with 1/3 of the the milk mixture. Mix until just combined. Repeat the process until all the flour mixture and milk mixture have been added.
  7. With the help of a spatula, fold in the pecans. Mix to combine.
  8. Divide batter evenly between the three prepared cake pans. Bake the cakes for about 25 - 28 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and allow them to cool in the pans for about 15 minutes. To remove the cakes from the pans, run a knife around the edges of the cake and invert. Place the cakes on a wire rack and allow the to cool completely before assembling.
  10. Using a handheld or stand mixer fitted with the paddle attachment beat the butter and the cream cheese until smooth. Add the vanilla and gradually add the powdered sugar. Mix until fluffy and smooth.
  1. To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a plate or cake stand and cover the top with about a cup of cream cheese frosting. Spread evenly with an offset spatula.

Add the second layer of cake and top with frosting. Spread the cream cheese frosting evenly. Top with the last cake and spread some frosting on the top and sides of the cake.
  2. Pipe swirls (or any other decorations) on the cake and garnish with the toasted pecans.

Notes

  • You can store the cake in the refrigerator, covered for 3-4 days.
  • The cream cheese frosting will keep in the fridge for about a week.
  • This cake freezes well.

Nutrition Information

Calories 649kcal (32%) Carbohydrates 60g (20%) Protein 9g (18%) Fat 42g (65%) Saturated Fat 19g (95%) Polyunsaturated Fat 5g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 137mg (46%) Sodium 442mg (18%) Potassium 278mg (8%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 1079IU (22%) Vitamin C 1mg (1%) Calcium 123mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 649

% Daily Value*

Calories 649kcal 32%
Carbohydrates 60g 20%
Protein 9g 18%
Fat 42g 65%
Saturated Fat 19g 95%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 137mg 46%
Sodium 442mg 18%
Potassium 278mg 6%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 1079IU 22%
Vitamin C 1mg 1%
Calcium 123mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.