Butter Pecan Cake
This is a Butter Pecan Cake you should really try. It has tender crumbs thanks to the sour cream, it is filled with chopped pecans toasted in butter for extra flavor. It’s a delicious two-layer cake for holidays and family gatherings, and you can decorate it with your favorite frosting. It is a beginner-friendly, and I’ve included step-by-step photos to help you make it.
Ingredients You’ll Need
You can find the exact measurements in the recipe card below.
- Pecans: I toast the chopped pecans in butter before adding them to the batter. This brings out their nutty flavor and makes the cake taste even better.
- Butter: Use unsalted butter softened to room temperature, not melted. You’ll need some for the cake batter and a tablespoon for toasting the pecans.
- Sour cream: Helps keep the cake soft and moist. I use it with whole milk for a tender crumb.
- All-purpose flour: There’s no need for cake flour in this recipe. Measure it carefully to avoid a dense cake.
You’ll also need sugar, eggs, vanilla extract, milk, baking powder, baking soda, and salt.
How to Make Butter Pecan Cake
Step 1 – Toast the pecans. Add the chopped pecans and one tablespoon of butter to a pan over medium heat. Stir for about 3 minutes, until the butter melts and you can smell the toasted pecans. Set aside.
Step 2 – Prepare the ingredients. Preheat the oven to 350°F (180°C). If your oven doesn’t prompt you when it’s preheated, give it 20 minutes. Line the bottoms of two 7-inch baking pans with parchment paper, grease the sides, and dust them with flour.
In one bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine the sour cream and milk.
Step 3 – Cream the butter and sugar. Beat the softened butter and sugar for 3 minutes. Add the eggs one at a time, beating after each addition, then add the vanilla extract and beat for another minute.
Step 4 – Make the batter. Add half the flour mixture and beat briefly, followed by half the sour cream and milk mixture. Repeat with the remaining ingredients, mixing only until combined. Scrape the bowl if needed, then gently fold in the toasted pecans.
Step 5 – Baking and frosting the cake. Divide the batter equally between the prepared pans and bake on the middle rack for approximately 13–20 minutes. Start checking around 13 minutes. Insert a toothpick into the center; if it comes out clean, the cake is ready.
Sometimes one cake layer bakes faster than the other because of uneven oven heat. If necessary, rotate the pans once the cakes have set, and remove each layer as soon as it’s done.
Let the cakes cool completely before frosting with buttercream or your preferred frosting.
Tips for the Best Butter Pecan Cake
- Use room-temperature ingredients. Softened butter creams better with sugar, and room-temperature eggs and dairy combine more easily with the batter.
- Don’t overmix. Once you’ve added the flour, mix only until combined to keep the cake tender.
- Measure the flour correctly. Spoon it into your measuring cup and level it with a knife without packing it down.
- Watch the oven. These cake layers bake quickly, and one may finish before the other. Check each layer separately rather than relying only on the baking time.
What Frosting Goes Well With Butter Pecan Cake?
I used buttercream frosting for this cake, but cream cheese frosting is another delicious choice. Its slight tanginess goes well with the buttery cake and toasted pecans, and of course, Ermine frosting is another amazing frosting to try.
Storing Butter Pecan Cake
To store an unfrosted cake, place it in an airtight container; it can stay on the kitchen counter for up to two days.
After frosting the cake, refrigerate it to prevent the frosting from melting in a warm kitchen and to prevent bacteria from growing.
To freeze: Some frostings don’t freeze well, like royal icing, custard-based frosting, whipped cream frosting, and German buttercream. So pay attention to that; however, if you use a stable frosting, cover the frosted cake with plastic wrap, then foil, and freeze for up to 3 months.
For freezing, I prefer cutting the cake into slices, wrapping each slice with plastic wrap, then placing it in a freezer-friendly container
Other Cakes to Try
- Lemon Blueberry Buttermilk Cake.
- German Chocolate Cake.
- 7 Up Pound Cake.
- Carrot Cupcake.
- Best Orange Cake.
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Butter Pecan Cake
Ingredients
For Toasting the Pecans
- 1 cup chopped pecans
- 1 tablespoon unsalted butter
For the Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup plus 2 tablespoons granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream at room temperature
- ½ cup whole milk at room temperature
Instructions
Toast the Pecans
- Add the chopped pecans and 1 tablespoon of butter to a pan over medium heat. Stir for about 3 minutes, until the butter melts and the pecans smell toasted. Remove from the heat and set aside.
Make the Cake
- Preheat the oven to 350°F (180°C). Line the bottoms of two 7-inch cake pans with parchment paper. Grease the sides and dust lightly with flour.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, mix the sour cream and milk. Set both aside.
- In a large bowl, beat the softened butter and sugar for 3 minutes. Add the eggs one at a time, beating after each addition. Add the vanilla and beat for another minute.
- Add half the flour mixture and beat briefly. Add half the sour cream mixture and mix for a few seconds. Repeat with the remaining flour and sour cream mixture, mixing just until combined. Scrape the bowl as needed.
- Gently fold the toasted pecans into the batter. Divide the batter equally between the prepared pans.
- Bake on the middle rack for approximately 13–20 minutes. Start checking around 13 minutes. A toothpick inserted into the center should come out clean. If one layer finishes before the other, remove it and let the second continue baking.
- Let the cakes cool in their pans briefly, then transfer them to a cooling rack. Once completely cool, fill and frost with buttercream or your favorite frosting.
Notes
- Use room-temperature ingredients for smoother mixing.
- The butter should be softened, not melted.
- Measure flour by spooning it into the measuring cup and leveling it without packing.
- Avoid overmixing once the flour is added to keep the cake tender.
- Some ovens have hot spots. Rotate the pans if needed, once the cakes have set.
- The frosting is not included in the ingredient list. Prepare
Can I use self rising flour
I’m unsure if it will work and if the cake will rise the same. Different brands give different results too!
Is the baking time accurate? 20 mins seems too short.
Hi, I baked the cake in two 7″ pans, in my oven, it took 20 minutes, and it came out moist. If you want to bake the cake in one pan and cut it in half later then the baking time will be longer. Hope this helped.