Butter Pecan Cake

Some cakes just stick with you. For me, butter pecan cake is one of those cakes that quietly became a favorite—no fuss, no flashy decorations, just buttery layers, rich brown sugar frosting, and pecans toasted just enough to bring out their best.

I still remember the first time I made it. I wasn’t aiming for anything fancy, just something cozy for the weekend.

But the moment we sliced into it, everyone at the table paused, smiled, and went in for seconds without a word. That’s when I knew I had something special.

This cake feels like home. It’s warm, nutty, soft in the middle, with a tiny crunch from the pecans that reminds you why you took the time to toast them.

The frosting is smooth and sweet—but not too sweet—and wraps everything together like it’s meant to be. It’s the kind of dessert that doesn’t need explaining. You take a bite, and it speaks for itself.

If you’ve never tried making it before, trust me: it’s easier than it looks. And once it’s done, you’ll be glad you didn’t settle for a store-bought version.

It’s the cake I now bring to birthdays, potlucks, and quiet Sunday afternoons when we just want something good on the table—something that feels a little like a hug.

Table of Contents

Butter Pecan Cake Recipe

Ingredients

For the Toasted Pecans:

2 ½ cups raw pecan halves
3 tablespoons unsalted butter (softened to room temperature)

For the Butter Pecan Cake Layers:

3 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
1 cup unsalted butter (softened, not melted)
2 cups light brown sugar (packed)
4 large eggs (room temperature)
1 tablespoon vanilla extract
1 cup whole milk (room temperature)
¾ cup sour cream (room temperature)
1 ½ cups toasted pecans, finely chopped (from the batch above)

For the Brown Sugar Buttercream:

1 cup unsalted butter (softened)
½ cup light brown sugar (packed)
1 teaspoon vanilla extract
4 cups powdered sugar (sifted)
2–3 tablespoons heavy cream (room temperature)

For Decoration:

Remaining toasted pecans (whole and chopped for top and sides)

Instructions

Preheat your oven to 350°F (175°C). Spread the pecan halves on a large baking sheet. Dot them with the softened butter and toss to coat.
Toast in the oven for 8–10 minutes, stirring halfway through, until fragrant and slightly darkened. Cool completely. Finely chop 1½ cups and reserve the rest for decorating.
Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, beat the butter and brown sugar with an electric mixer on medium speed for 3–4 minutes, until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Mix the milk and sour cream in a separate bowl or measuring cup.
With the mixer on low, alternate adding the dry ingredients and milk mixture to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
Fold in the 1½ cups of chopped toasted pecans.
Divide the batter evenly between the prepared pans. Tap each pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 24–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Peel off parchment paper.
In a large bowl, beat the butter and brown sugar together for 2–3 minutes, until fluffy and combined.
Add the vanilla and beat again. Gradually add the powdered sugar, mixing on low at first, then on medium-high.
Add heavy cream 1 tablespoon at a time until the frosting is smooth and spreadable.
Place the first cake layer on a serving stand or board. Spread a generous layer of frosting on top. Repeat with the second and third layers.
Frost the top and sides of the cake with the remaining buttercream, smoothing with a spatula. Don’t worry about it being overly perfect — a softly swirled finish is true to the style.
Press chopped toasted pecans around the bottom third of the cake sides. Sprinkle whole and chopped pecans over the top generously, as shown in the image.
Refrigerate the finished cake for at least 30 minutes before slicing, to let the frosting set. Let it sit at room temperature for 10–15 minutes before serving for the best texture.

How Do You Make Moist Butter Pecan Cake From Scratch?

Want your butter pecan cake super soft and moist? Here’s how to get it right every time:

Use buttermilk or yogurt: These help keep the cake soft and tender.
Don’t overmix: Mix just until the batter comes together to avoid a dense cake.
Add brown sugar: It adds moisture and a rich caramel flavor.
Use room temperature ingredients: Eggs, butter, and milk should be room temp for a smooth batter.
Toast the pecans first: Toasting brings out a deeper nutty flavor.
Add sour cream: Just a little can make the cake extra moist.
Bake at the right temp: Too hot and it dries out; stick to 325°F–350°F.
Don’t overbake: Start checking 5–7 minutes before the timer.

Can I Use Box Mix To Make Butter Pecan Cake?

Yes, you can use a cake mix to make a butter pecan cake taste homemade.

Use butter pecan-flavored cake mix: If available, it’s the easiest option.
If using vanilla/yellow cake mix: Add toasted chopped pecans and a little brown sugar.
Swap oil with butter: It gives better flavor.
Use milk instead of water: For richer texture.
Add sour cream or buttermilk: Makes the mix super soft and moist.

Can I Make Butter Pecan Cake Ahead Of Time?

Yes, this cake is perfect for making in advance.

Bake layers ahead: Cool completely and wrap tightly in plastic wrap.
Frosting can be made early too: Store in an airtight container in the fridge.
Assemble later: Assemble the cake a day before serving for best flavor blend.
Keep in fridge if made early: Just bring to room temp before serving.

How To Make Butter Pecan Cake Without Eggs?

You can still get a delicious cake without using eggs.

Use yogurt or buttermilk (¼ cup per egg): Adds moisture and structure.
Mashed banana or applesauce (¼ cup per egg): Adds sweetness and binds well.
Store-bought egg replacer: Use as per instructions on the pack.
Vinegar and baking soda (1 tbsp vinegar + 1 tsp baking soda): Makes the cake rise nicely.

What Nuts Can I Use Instead Of Pecans?

Don’t have pecans? Try these tasty swaps:

Walnuts: Closest in flavor and texture.
Almonds: Add a mild crunch.
Hazelnuts: Great for a nutty bite.
Cashews: Soft and buttery.
Macadamia nuts: Rich and crisp, a fancy option.

Is There a Gluten-Free Version Of Butter Pecan Cake?

Yes, gluten-free butter pecan cake is totally possible.

Use gluten-free all-purpose flour blend: Choose one with xanthan gum.
Add toasted pecans like usual: They’re naturally gluten-free.
Follow the same recipe steps: Just swap the flour.
Don’t overmix: Gluten-free batter can get gummy if overmixed.
Test with toothpick: Bake time might vary slightly.

Why Does My Butter Pecan Cake Turn Out Dry?

Dry cake is often caused by small baking mistakes.

Overbaking: Check early and don’t bake too long.
Too much flour: Always spoon and level your flour.
Not enough fat: Butter and oil keep it moist.
Skipping sour cream or buttermilk: These are key to softness.
Mixing too much: It makes the cake heavy and dry.

Can I Freeze Butter Pecan Cake?

Yes! It freezes well and stays delicious.

Freeze unfrosted layers: Wrap tightly in plastic wrap and foil.
Freeze frosted cake: Flash freeze for 1 hour, then wrap well.
Label and date it: So you remember when you made it.
Thaw in fridge overnight: Then bring to room temp before serving.

How Do You Store Butter Pecan Cake?

To keep your cake fresh, store it the right way:

Room temp (1–2 days): Cover with a cake dome or airtight container.
Refrigerator (up to 5 days): Especially if it has cream-based frosting.
Wrap well: Use plastic wrap or foil to keep moisture in.
Cut cake stays best when whole slices are kept together: It keeps the cake from drying out.