Description

Indulge in a moist and tender Butter Pecan Cake topped with a rich and tangy Cream Cheese Frosting. This cake features a comforting combination of golden butter, toasted pecans, and a fluffy crumb, balanced perfectly by a smooth cream cheese frosting that melts in your mouth. Perfect for celebrations or an everyday treat, this dessert is easy to customize and guaranteed to impress.

Ingredients

Scale

Cake Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup toasted pecans, roughly chopped

Frosting Ingredients

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 to 4 cups powdered sugar
2 to 3 tablespoons heavy cream or milk

Instructions

Prepare the Toasted Pecans: Preheat oven to 350°F (175°C). Spread pecans evenly on a baking sheet and toast for 8-10 minutes until fragrant and slightly browned. Let cool, then roughly chop.
Cream Butter and Sugars: In a large mixing bowl, beat together softened unsalted butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes, incorporating air for a tender cake.
Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract for aroma.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry mix to wet ingredients, mixing on low speed just until combined to avoid overmixing.
Fold in Pecans: Gently fold toasted pecans into the batter to evenly distribute the nuts and enhance texture.
Bake the Cake: Pour batter into a greased and floured 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Prepare Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Add heavy cream or milk one tablespoon at a time until desired spreadable consistency is reached.
Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake with a spatula or knife. Optionally, sprinkle additional chopped pecans on top for garnish.

Notes

Use room temperature ingredients for smooth blending and even rising.
Do not overmix the batter to maintain a tender crumb.
Toast pecans gently and watch carefully to prevent burning and bitterness.
If frosting is too soft, refrigerate briefly to firm up before spreading.
An offset spatula helps create a smooth, even frosting layer.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: Butter Pecan Cake, Cream Cheese Frosting, Moist Cake, Nutty Dessert, Toasted Pecans, Easy Cake Recipe