Here’s a rich, classic Southern Butter Pecan Cake—moist, buttery, and packed with toasted pecans, just like a true Southern slice 🍰🌰
🍰 Southern Butter Pecan Cake
Ingredients (9×13 pan or 2 round layers)
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups cake flour (or all-purpose, sifted)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1½ cups chopped pecans, toasted
Butter Pecan Frosting
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream or milk
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped toasted pecans
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease and flour pan(s).
- Toast pecans in a dry skillet until fragrant; cool.
- Make the cake batter
- Cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs one at a time, then vanilla.
- Whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
- Fold in toasted pecans.
- Bake
- Pour batter into pan(s).
- Bake 35–40 minutes (round pans 25–30) until a toothpick comes out clean.
- Cool completely before frosting.
- Make frosting
- Melt butter in a saucepan.
- Stir in brown sugar and cream; simmer 2 minutes.
- Cool slightly, then whisk in powdered sugar and vanilla.
- Fold in pecans.
- Frost & serve
- Spread frosting generously over cake.
- Slice and enjoy!
🌟 Southern Tips
- Use real butter only—no substitutes
- Toasting pecans makes a big flavor difference
- Serve with coffee or a scoop of vanilla ice cream
If you’d like, I can also share:
- 🧁 Butter pecan pound cake
- 🍮 Butter pecan poke cake
- 🥧 Old-fashioned butter pecan layer cake
- 🍯 Maple butter pecan glaze version
Just tell me 😄
