Description

A moist, tender butter pecan cake with a rich cream cheese frosting and toasted pecan topping. This easy-to-make dessert stays soft for days and is perfect for beginners.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups (315g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (240ml) buttermilk
½ cup (120g) sour cream
2 cups (220g) pecans, chopped
¼ cup (57g) butter (for toasting)
½ cup (100g) brown sugar
2 tablespoons heavy cream
8 oz (225g) cream cheese, softened
½ cup (113g) butter, softened (for frosting)
3–4 cups (360-480g) powdered sugar
1 teaspoon vanilla extract (for frosting)
¼ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
Melt ¼ cup butter in a small saucepan over medium heat. Add chopped pecans and toast for 3-5 minutes until fragrant and darker. Remove from heat and cool.
While pecans cool, stir brown sugar and heavy cream into the warm pecans to create a topping mixture. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat 1 cup softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
Reduce mixer speed to low. Add half the dry ingredients, then all the buttermilk and sour cream, mixing until combined. Add remaining dry ingredients and mix until just combined.
Gently fold in half of the toasted pecans. Divide batter between prepared pans. Sprinkle remaining pecans and topping mixture over the batter.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Beat 8 oz cream cheese and ½ cup softened butter until smooth. Add 1 teaspoon vanilla and ¼ teaspoon salt. Gradually add powdered sugar, beating until fluffy.
Place one cake layer on a plate, spread frosting, sprinkle with topping, add second layer, and frost top and sides. Decorate with remaining pecans.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to avoid a tough cake. The cake stays moist for up to four days if stored properly. For a professional finish, apply a crumb coat of frosting and chill before the final layer.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 45
Sodium: 320
Fat: 28
Saturated Fat: 14
Carbohydrates: 62
Fiber: 2
Protein: 6

Keywords: butter pecan cake, cream cheese frosting, moist cake, easy baking, dessert recipe, pecan topping