Butter Pecan Cake, Moist Southern Dessert Recipe (Print version)
A moist Southern butter pecan cake with toasted pecans, soft buttermilk layers, and tangy cream cheese frosting.
# Ingredients:
For the buttered pecans
01 -
2 cups (220 g) chopped pecans
02 -
3 tablespoons (42 g) unsalted butter
03 -
1/4 teaspoon fine salt
For the cake layers
04 -
2 1/2 cups (315 g) all-purpose flour
05 -
2 teaspoons baking powder
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon fine salt
08 -
1 cup (226 g) unsalted butter, softened
09 -
1 cup (200 g) granulated sugar
10 -
1/2 cup (110 g) packed light brown sugar
11 -
4 large eggs, room temperature
12 -
2 teaspoons vanilla extract
13 -
1 cup (240 ml) buttermilk, room temperature
For the cream cheese frosting
14 -
8 oz (226 g) cream cheese, softened
15 -
1/2 cup (113 g) unsalted butter, softened
16 -
4 cups (480 g) powdered sugar, sifted
17 -
2 teaspoons vanilla extract
18 -
1-2 tablespoons heavy cream or milk, as needed
19 -
Pinch of salt
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
02 -
Melt 3 tablespoons butter in a skillet over medium heat. Add the pecans and 1/4 teaspoon salt, then cook for 4-6 minutes, stirring often, until fragrant. Spread on a plate to cool.
03 -
Whisk flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, beat butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla.
04 -
Add the flour mixture in three additions, alternating with the buttermilk in two additions. Mix just until combined. Fold in 1 1/2 cups of the cooled toasted pecans.
05 -
Divide the batter evenly between the pans. Bake for 26-30 minutes, until the tops spring back and a tester comes out with a few moist crumbs. Cool in pans for 15 minutes, then turn out onto racks to cool completely.
06 -
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then beat in vanilla and a pinch of salt. Add cream or milk, 1 teaspoon at a time, only if needed for spreading.
07 -
Place one cooled layer on a serving plate and spread frosting over the top. Add the second layer, frost the top and sides, and press the remaining toasted pecans onto the top or around the edge.
# Good to know:
01 -
The cake tastes best after resting 1-2 hours after frosting.
02 -
Store covered in the refrigerator for up to 4 days.
03 -
Let chilled slices sit at room temperature for 20-30 minutes before serving.