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Best Butter Pecan Cake with Buttercream Frosting Recipe

Best Butter Pecan Cake with Buttercream Frosting

A moist three-layer butter pecan cake made with brown sugar, buttermilk, and toasted pecans, covered in smooth vanilla buttercream frosting. This Southern-style dessert makes approximately 12–16 servings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/2 cups Pecan halves or pieces, finely chopped
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 cup Light brown sugar, packed
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 2 1/2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk, room temperature
Buttercream Frosting
  • 1 cup Unsalted butter, softened
  • 4 cups Confectioners' sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
  • 1/4 to 1/3 cup Heavy cream or whole milk
  • 1/2 cup Finely chopped toasted pecans, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease and flour three 8- or 9-inch round cake pans, then line the bottoms with parchment if desired.
  2. Spread the chopped pecans on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant. Cool completely and reserve about 1/2 cup for decorating if desired.
  3. Cream the softened butter, granulated sugar, and brown sugar for 3–4 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  4. Whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture in three additions, alternating with the buttermilk in two additions, mixing only until combined.
  5. Fold in 1 cup of the cooled toasted pecans. Divide the batter evenly among the prepared pans.
  6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 minutes, then turn them onto racks and cool completely.
  7. Beat the butter for 2–3 minutes until smooth. Gradually add the sifted confectioners' sugar, then add the vanilla and salt.
  8. Beat in the cream or milk 1 tablespoon at a time until the frosting is smooth and spreadable. Continue beating for 3–5 minutes to make it lighter.
  9. Place one cake layer on a serving plate, spread with frosting, and sprinkle with chopped pecans. Repeat with the remaining layers, frost the top and sides, and garnish with the reserved pecans.

Notes

For clean layers, chill the completely cooled cake layers for 20–30 minutes before frosting and apply a thin crumb coat first. The cake is best after resting for several hours or overnight. Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days; bring refrigerated cake to room temperature before serving.