Butter Pecan Cake with Cream Cheese Frosting Recipe

Butter Pecan Cake layers of tender, moist vanilla cake studded with crunchy toasted pecans and topped with a rich, silky cream cheese frosting—this from-scratch Southern classic beats any boxed mix. If you love nutty, buttery desserts, this easy Butter Pecan Cake delivers comforting flavor and great texture every time.

✔️ Southern Butter Pecan Cake

Butter pecan is a beloved flavor—think toasted pecans, brown-butter notes and a touch of vanilla. This cake combines those flavors into three tender layers, studded with buttery pecans and balanced by tangy cream cheese frosting. The addition of buttermilk keeps the crumb moist and tender, while roasted pecans add crunch and depth.

🔎 What Is Butter Pecan?

Butter pecan is a classic flavor profile found in syrups, cookies, ice cream and cakes. It pairs the toasty nuttiness of pecans with browned butter and vanilla for a warm, slightly caramelized taste.

✔️ Butter Pecan Cake and Cream Cheese Frosting Ingredients

• Pecans: Use finely chopped pecans in the batter and reserve larger pieces for decorating, if desired.
• Butter: Unsalted for the cake; either salted or unsalted is fine for the frosting. Adjust added salt if using salted butter.
• Sugars: Granulated sugar for the cake; light brown sugar for the toasted pecans adds molasses depth.
• Milk & Buttermilk: A combination of both keeps the cake moist and tender and contributes a subtle tang.
• Flour: All-purpose flour works well for a balanced crumb.
• Eggs: Large eggs at room temperature incorporate more evenly.
• Leavening & Flavor: Baking powder, baking soda, vanilla extract and a pinch of salt.
• Cream Cheese & Powdered Sugar: Full-fat cream cheese for a smooth, rich frosting; confectioners’ sugar to sweeten and stabilize the icing.

🔎 What Else Do I Need To Make This Cake

Essential tools:

• Large skillet for toasting pecans
• Three 9-inch cake pans
• Baking sheet and parchment or silicone mat
• Handheld or stand mixer
• Offset spatula and optional piping bag for decorating

🔎 How To Make The Best Butter Pecan Cake

1. Prep: Preheat oven to 350°F. Line and grease three 9-inch pans with parchment circles; butter and flour sides and bottoms, then tap out excess flour.
2. Make toasted pecans: Melt butter in a skillet over medium-low heat, add pecans and brown sugar, stirring until fragrant and lightly toasted (about 3–4 minutes). Spread on a lined baking sheet to cool.
3. Combine milks: Whisk buttermilk and milk together and set aside.
4. Whisk dry ingredients: In a bowl, combine flour, baking powder, baking soda and salt.
5. Cream butter and sugar: Beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, mixing after each and scraping the bowl as needed.
6. Alternate add-ins: With mixer on low, add dry ingredients in thirds, alternating with the milk mixture, until just combined.
7. Fold in pecans: Gently fold the cooled toasted pecans into the batter.
8. Bake: Divide batter evenly among pans and bake 25–28 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 15 minutes, then transfer to a wire rack to cool completely.
9. Make frosting: Beat butter and cream cheese until smooth, add vanilla, then gradually beat in powdered sugar until fluffy and spreadable.

To assemble the cake:

• Level the cooled cakes with a serrated knife or cake leveler if needed. Place the first layer on a cake stand and spread about 1 cup of frosting over the top.
• Add the second layer and repeat. Crown with the final layer, frost the sides and top, pipe decorations if desired and garnish with the toasted pecans.

🔎 Does This Cake Freeze Well?

Yes. Both unfrosted layers and the cream cheese frosting freeze well. You can freeze layers or a fully decorated cake with proper wrapping.

Unfrosted layers: Wrap tightly in plastic wrap, then foil, place in an airtight container and freeze 2–3 months. Thaw overnight in the refrigerator.

Frosting: Store in an airtight container in the freezer up to 3 months; thaw in the fridge before using.

Decorated cake: Freeze the fully assembled cake uncovered on a sheet pan until solid (about 4 hours), then wrap in plastic and foil and store in an airtight container for 2–3 months.

🔎 How To Store Butter Pecan Cake

✔️ Making Ahead, Storing and Freezing

Making ahead: Bake layers 1–2 days ahead. Wrap unfrosted layers in plastic and keep at room temperature or in an airtight container in the fridge to prevent drying.

The cream cheese frosting keeps in the refrigerator for about a week.

Storing: A frosted cake can sit at room temperature for 6–8 hours. For longer storage, refrigerate covered for 3–4 days.

Freezing: Properly wrapped, the cake freezes well for up to 3 months.

Enjoy other from-scratch cake recipes and variations—this Butter Pecan Cake is a reliable, flavorful choice when you want a homemade dessert that looks and tastes special.

Butter Pecan Cake with Cream Cheese Frosting

Butter Pecan Cake with layers of tender vanilla cake studded with toasted pecans and frosted with homemade cream cheese frosting.

Prep 30 mins

Cook 30 mins

Cooling 1 hr

Total 2 hrs

Makes 12 servings

Equipment

• Baking Sheet
• 9-inch Round Cake Baking Pan
• Electric Hand Mixer or Stand Mixer
• Parchment Paper Rounds

Ingredients

For the Pecans

• 2 cups pecans, finely chopped
• 3 Tbsp unsalted butter, diced
• 2 Tbsp light brown sugar

For the Cake

• 1 cup buttermilk
• 1/2 cup milk
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 4 large eggs

For the Cream Cheese Frosting

• 1 cup butter at room temperature
• 12 oz cream cheese, nearly at room temperature
• 1 tsp vanilla extract
• 5 cups powdered sugar
• 1/2 cup chopped toasted pecans for topping

Instructions

1. Preheat oven to 350°F and prepare three 9-inch pans (parchment circles, butter and flour). Set aside.
2. Toast the pecans in melted butter with brown sugar over medium-low heat until fragrant, then cool on a lined sheet.
3. Combine buttermilk and milk in a measuring cup and set aside.
4. Whisk flour, baking powder, baking soda and salt together.
5. Beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, scraping the bowl as needed.
6. With mixer on low, alternate adding the flour mixture and milk mixture in thirds until just combined.
7. Fold in the toasted pecans.
8. Divide batter among pans and bake 25–28 minutes or until a toothpick comes out clean. Cool completely before assembling.
9. Beat butter and cream cheese until smooth, add vanilla, then gradually beat in powdered sugar until fluffy. Use to fill and frost the cooled layers.

Assemble the Cake:

1. Level cake layers if needed. Place the first layer on a stand and spread about 1 cup frosting. Repeat with the second layer, then top with the final layer and frost the top and sides.
2. Pipe decorations if desired and garnish with toasted pecans.

Notes

• You can store the cake in the refrigerator, covered, for 3–4 days.
• The cream cheese frosting will keep in the fridge for about a week.
• This cake freezes well when wrapped properly.

Nutrition

Calories: 649 kcal

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