The Soft Buttery Cake That Tastes Like It Belongs In Everyone’s Favorites List
Some cakes do not need a dramatic introduction. One bite and they handle the talking themselves. This butter pecan layer cake is exactly that kind of dessert. It is soft, rich, buttery, filled with toasted pecans, and layered with a creamy frosting that makes the whole thing feel like a true celebration cake without being fussy.
It is the kind of recipe somebody shares at work, then suddenly half the people around you need the recipe too. And honestly, that feels fair.
If you enjoy easy homemade cake recipes like this, leave a little thank you in the comments so I know to keep sharing more.
Why You’ll Love This Butter Pecan Cake
This butter pecan cake recipe is:
- rich and buttery
- soft and moist
- full of toasted pecan flavor
- perfect for birthdays, holidays, and gatherings
- even better after chilling a little
Basically, this is one of those cakes that gets remembered.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup chopped pecans, toasted
For the frosting
- 2 packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream or milk, if needed
For garnish
- 1/4 cup chopped pecans, toasted
How to Make Butter Pecan Layer Cake
Prepare the pans
Preheat your oven to 350°F (175°C).
Grease and line two 8-inch round cake pans.
Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, and salt.
Set aside.
Cream the butter and sugar
In a large bowl, beat the softened butter and sugar until light and fluffy.
This usually takes about 3 to 4 minutes.
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Finish the batter
Add the dry ingredients in batches, alternating with the milk.
Mix just until combined.
Fold in the toasted chopped pecans.
Now the batter already smells like a good decision.
Bake
Divide the batter evenly between the pans.
Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a rack to cool completely.
Make the frosting
Beat the cream cheese and butter until smooth and creamy.
Add the powdered sugar gradually, then mix in the vanilla.
If needed, add a little heavy cream or milk to make it smooth and spreadable.
Assemble the cake
Place one cake layer on a plate.
Spread frosting over the top.
Add the second layer and frost the top and sides.
Sprinkle toasted pecans over the top.
Serve
Chill for about 20 to 30 minutes if you want neater slices, then serve.
That soft cake with the creamy frosting is exactly why this recipe stays in rotation.
Helpful Tips
Toast the pecans first for deeper flavor.
Do not overmix the batter.
Use room-temperature butter and cream cheese for the smoothest texture.
This cake keeps well in the fridge for 3 to 4 days.
Recipe Card
Ingredients
Cake
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 1 3/4 cups sugar
- 4 eggs
- 1 tablespoon vanilla
- 1 cup milk
- 1 cup toasted chopped pecans
Frosting
- 2 packages cream cheese
- 1/2 cup butter
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2 to 3 tablespoons cream or milk, if needed
Garnish
- 1/4 cup toasted pecans
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch cake pans.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs and vanilla.
- Alternate dry ingredients and milk.
- Fold in toasted pecans.
- Bake 28 to 32 minutes.
- Cool completely.
- Make frosting and frost the cake.
- Top with pecans and serve.