This butter pecan cake with cream cheese frosting is the perfect dessert. With rich, buttery layers and smooth, tangy frosting, it’s ideal for any occasion.
For more easy layer cakes, check out my easy tiramisu cake or this layered carrot cake. For single-layer cakes, try my French pear cake or this blueberry coffee cake.
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⭐️ Why this recipe works
- Rich Flavor: The combination of butter and toasted pecans creates a deeply rich and nutty flavor.
- Moist Texture: Using whole milk and creaming the butter and sugar ensures a moist, tender cake.
- Balanced Sweetness: The cream cheese frosting balances the sweetness of the cake with its slight tanginess.
- Versatility: This cake can be adapted with various toppings and frostings to suit different occasions.
🧾 Ingredients notes
- Unsalted butter: Adds richness and moisture to the cake.
- Granulated sugar: Sweetens the cake and helps to aerate the batter.
- Large eggs: Provide structure and stability to the cake.
- Vanilla extract: Enhances the flavor of the cake and frosting.
- All-purpose flour: The main structure for the cake.
- Baking powder: Leavens the cake, making it rise.
- Salt: Balances the sweetness and enhances flavor.
- Whole milk: Adds moisture and richness to the batter.
- Dark rum (optional): Adds richness and depth of flavor due to the oak barrels that rum is aged in.
- Chopped pecans (toasted): Adds a nutty flavor and crunchy texture.
- Cream cheese: Creates a smooth, tangy frosting.
- Powdered sugar: Sweetens and thickens the frosting.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Homemade Butter Pecan Cake recipe step-by-step
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir in the toasted pecans.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract.
- Assemble the Cake: Once the cakes are completely cool, slice each layer in half horizontally to create four layers. Place the first layer on a serving plate and spread a generous amount of frosting over the top. Repeat with the remaining layers, spreading frosting between each layer and on the top and sides of the cake.
- Garnish: Press the pecan halves onto the sides of the cake and arrange some on top for decoration. I've used the caramel sauce from my chocolate pavlovas to drizzle over the edge of this cake.
📖 Substitutions and variations
- Gluten-Free: Use a gluten-free, all-purpose flour blend.
- Flavor Variations: Add a teaspoon of cinnamon or a splash of bourbon to the batter for a different flavor profile.
- Walnuts: You can use walnuts instead of pecans in this recipe, if you prefer. Pecans are sometimes a little pricey. Walnuts are a more economical alternative.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Toasting Pecans: Toasting pecans enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
- Preventing Cake Sticking: After greasing and flouring, line the bottoms of your cake pans with parchment paper circles for extra protection against sticking.
- Temperature Control: Bake your cake on the middle rack of the oven to ensure even heat distribution. Rotate the pans halfway through baking for consistent results.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cake in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, wrap the cake layers individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. *To freeze the frosted cake, cut it into slices and wrap in plastic wrap and foil before placing it in the freezer.
- Reheat: To enjoy the cake again, let it thaw in the fridge overnight and bring it to room temperature before serving.
❓Recipe FAQ's
What can I do if my cake is dry?
To add moisture, brush the layers with a simple syrup (equal parts sugar and water, boiled and cooled) before frosting.
How can I tell when my cake is done?
In addition to the toothpick test, lightly press the top of the cake. If it's done, it should spring back. The edges should also start to pull away from the pan slightly.
Did you make this Easy Homemade Butter Pecan Cake? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Butter Pecan Cake
Indulge in the rich flavors of this Butter Pecan Cake, layered with a decadent cream cheese frosting and garnished with crunchy pecans. This impressive dessert is perfect for special occasions or simply treating yourself to a slice of heaven.
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Servings: 16 slices
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum, (optional)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans, toasted
For the Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Caramel sauce: (optional)
Instructions
Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and dark rum if using.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir in the toasted pecans.
Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
- In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract.
Assemble the Cake:
- Once the cakes are completely cool, slice each layer in half horizontally to create four layers. Place the first layer on a serving plate and spread a generous amount of frosting over the top. Repeat with the remaining layers, spreading frosting between each layer and on the top and sides of the cake.
Garnish:
- Press the pecan halves onto the sides of the cake and arrange some on top for decoration.
Notes
- Toasting Pecans: Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned. Let them cool before adding to the batter.
- Cream Cheese Frosting: Ensure the butter and cream cheese are at room temperature for a smooth and creamy frosting.
- Cake Assembly: Use a serrated knife to slice the cake layers evenly. Chilling the cake layers for 30 minutes before slicing can make this step easier.
- Storage: The cake can be stored in the refrigerator for up to 5 days. It should be brought to room temperature before serving for the best flavor and texture.
Nutrition
Calories: 611kcal | Carbohydrates: 51g | Protein: 10g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 140mg | Sodium: 277mg | Potassium: 147mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1035IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1.4mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Deanna Janine says
This is REALLY good. It's a firm, dense cake, like pound cake, and the flavor really comes through. I didn't cut the layers in half because after making the frosting I knew there wouldn't be enough. I used very little in between the layers, and I had none leftover. If you want a cake like the photos you'll need to double it, but everyone enjoyed the amount of frosting, it was very balanced. Also, make sure the caramel is completely cool, or it will pool off the cake! That was totally my impatience. 😅 I did make a circle of frosting to hold a good amount on the top that I covered with piping, and that helped a lot.
Debs says
So happy you loved this cake! And thank you for taking the time to leave a comment. It's so appreciated! 🙂
Paula Nichols says
Please tell me where the rum is in the recipe. I have read it twice and I see no mention of it anywhere.
Thanks.
Debs says
Hi Paula, so sorry. I updated the recipe yesterday and it was missed. I've updated the recipe now. The dark rum (2 tablespoons) are optional, and get added to the cake batter at the same time as the vanilla extract. Sorry for the confusion. The post and the recipe card have been updated now. Thank you so much for letting me know! 🙂
Paola says
Hi, where can I fand the recipe of rum glaze or Caramel that you use in your pictures?
Debs says
It's the salted caramel sauce I used in my chocolate pavlova recipe. https://saltedmint.com/chocolate-and-salted-caramel-pavlova/
Lisa C says
Is there anyway this recipe can be reprinted in cups please? This would be a great recipe if printed in american measurements.
Debs says
HI Lisa, That's just been done. The imperial (American) measurements are in brackets next to the the metric weights. Let me know if you've got any questions. Happy baking! 🙂
Catherine says
I made one change and folded in whipped cream into the cream cheese mixture and made a smooth naked cake. I didn’t have any dark brown sugar and used coconut sugar which left bits of caramel through the cake. It was quite enjoyed by everyone and not overly sweet.
Thanks for the recipe!
Catherine