This Butter Pecan Cake is a show-stopping dessert with layers of rich flavor, toasted pecans, and a creamy, indulgent frosting. Perfect for any special occasion, this cake is a true crowd-pleaser with its moist texture and the nutty goodness of pecans. The combination of toasted pecans in both the cake and frosting adds an extra layer of richness that will have everyone asking for seconds!

Why You’ll Love This Recipe

Rich, buttery flavor: The combination of butter, pecans, and vanilla creates a cake that’s incredibly rich and full of flavor.
Toasty goodness: Toasting the pecans before adding them to the cake and frosting brings out their natural sweetness and depth.
Perfect for any occasion: Whether it’s a birthday, holiday, or just a Sunday treat, this cake is sure to impress.
Creamy frosting: The homemade frosting made with butter, confectioners’ sugar, and evaporated milk creates a smooth, luscious finish to the cake.

Ingredients

For the Cake:

1–1/4 cups butter, softened (divided)
2 teaspoons baking powder
2–2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs

For the Frosting:

8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened

Instructions

1. Toast the Pecans

Preheat your oven to 350°F (175°C).
In a baking pan, place the chopped pecans and 1/4 cup of butter.
Bake for 20-25 minutes, stirring frequently until the pecans are toasted and fragrant.
Set aside to cool.

2. Make the Cake Batter

In a large bowl, cream together the sugar and 1 cup softened butter until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract for flavor.

3. Combine the Dry Ingredients

In another bowl, mix together the flour, baking powder, and salt.
Gradually add this dry mixture to the creamed butter mixture, alternating with the milk. Make sure to beat well after each addition to avoid lumps.
Stir in 1-1/3 cups of toasted pecans to the batter.

4. Bake the Cake

Grease and flour three 9-inch round pans and pour the batter evenly into each.
Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

5. Make the Frosting

In a large bowl, cream together the butter and confectioners’ sugar until smooth.
Add the evaporated milk and vanilla extract. Beat the mixture until creamy and smooth.
Stir in the remaining toasted pecans to the frosting for added crunch and flavor.

6. Assemble the Cake

Once the cakes have cooled completely, frost each layer generously with the butter pecan frosting.
Stack the layers and cover the top and sides of the cake with frosting.
Garnish with any leftover toasted pecans, if desired.

Notes

Toasting Pecans: Ensure the pecans are toasted evenly for the best flavor. Be careful not to over-toast them, as they can become bitter.
Creaming Butter and Sugar: Cream the butter and sugar thoroughly to achieve a light, airy texture for the cake.
Cool Cake Layers: Always allow the cake layers to cool completely before frosting to prevent the frosting from melting.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can keep it in the fridge for up to 1 week. Let it come to room temperature before serving for the best flavor and texture.

Conclusion

This Butter Pecan Cake is a rich, decadent dessert that’s perfect for any celebration or simply to satisfy your sweet tooth. With toasted pecans incorporated into both the cake and frosting, every bite is packed with flavor and texture. Whether you’re making it for a special occasion or just a treat for yourself, this cake is guaranteed to impress! Enjoy!