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.

4.05 from 21 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: slices

Author: Deborah Rainford

Ingredients

For the Cake:

1 cup 226 g unsalted butter, softened
2 cups 400 g granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 tablespoons dark rum, optional
3 cups 360 g all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup 240 ml whole milk
1 cup 120 g chopped pecans, toasted

For the Frosting:

1 cup 226 g unsalted butter, softened
8 oz 225 g cream cheese, softened
4 cups 480 g powdered sugar
2 teaspoons vanilla extract

For the Salted Caramel Sauce:

1 cup 200 g granulated sugar
6 tablespoons 85 g unsalted butter, cut into pieces
½ cup 120 ml whipping cream
1 teaspoon sea salt

Instructions

Make the Caramel Sauce (do this first so it cools):

In a medium saucepan over medium heat, melt the sugar, stirring frequently until it turns a deep amber color. Carefully whisk in the butter (it will bubble), then slowly add the cream while stirring. Stir in the sea salt. Set aside to cool completely before using.

Preheat and Prepare Pans:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.

Make the Cake Batter:

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dark rum, if using.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture in three additions, 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 in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Prepare the Frosting:

In a large bowl, beat the butter and cream cheese until smooth. Gradually add the powdered sugar, 1 cup at a time, until light and fluffy. Mix in the vanilla extract.

Assemble the Cake:

Once the cakes are completely cool, slice each one in half horizontally to create four layers.
Place the first layer on a serving plate. Spread a thin layer of frosting over the top.
Drizzle or spread 2–3 tablespoons of caramel sauce evenly over the frosting, then sprinkle with a few tablespoons of chopped pecans (optional for extra texture).
Repeat with the second and third layers.
Top with the final layer and frost the top and sides of the cake with the remaining frosting.

Garnish:

Press pecan halves onto the sides of the cake and drizzle with any remaining caramel sauce. Garnish the top with more pecans if desired.

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

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