Why You’ll Love This Recipe

This cake offers a perfect combination of flavors and textures. The cake is light yet moist, with a delicious nuttiness from the finely chopped pecans that enhances every bite. The cream cheese icing is rich and creamy, providing a smooth contrast to the cake’s texture. The addition of toasted pecans on top adds an extra crunch that takes this dessert to the next level. It’s a decadent treat that’s guaranteed to impress at any gathering or family dinner.

Ingredients

For the Cake:

1 cup (226g) unsalted butter, softened
3 cups (333g) cake flour
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (354ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ½ cups (160g) pecan halves, very finely chopped

For the Icing:

1 ½ cups (340g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66g) light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 ½ cups (562g) powdered sugar
1 tablespoon heavy cream
⅓ cup (35g) pecan halves, very finely chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugars: In a large bowl, beat the unsalted butter with the granulated sugar and light brown sugar until light and fluffy, about 4-5 minutes. This will create a smooth base for the cake batter.
Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
Fold in the Pecans: Gently fold in the finely chopped pecans, making sure they are evenly distributed throughout the batter.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Icing:

Prepare the Icing: In a large mixing bowl, beat together the softened butter, cream cheese, light brown sugar, and vanilla extract until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating until the mixture is smooth and fluffy. If the icing is too thick, add the heavy cream 1 tablespoon at a time to reach the desired consistency.
Finish the Icing: Add the salt and beat until everything is fully combined.

Assemble the Cake:

Frost the Cake: Once the cakes have completely cooled, place one cake layer on a serving platter. Spread a generous amount of the cream cheese icing on top, smoothing it out evenly.
Top with the Second Layer: Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining icing.
Garnish with Pecans (Optional): If desired, sprinkle the finely chopped pecans on top of the frosted cake for extra crunch and visual appeal.
Serve: Slice and serve the cake, and enjoy the creamy, nutty goodness in every bite!

Servings and Timing

Servings: 10-12
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 15 minutes (including cooling time)

Variations

Caramel Drizzle: Drizzle some caramel sauce over the top of the cake for an added touch of sweetness.
Different Nuts: While pecans are the star of this cake, you can swap them for walnuts or hazelnuts if you prefer.
Cinnamon Flavor: Add 1 teaspoon of cinnamon to the cake batter for a warm, spiced flavor.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. The cake will stay fresh and moist.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use regular flour instead of cake flour?

You can substitute cake flour with all-purpose flour, but the texture may not be as soft and light. For best results, use cake flour.

2. Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and store it in the fridge. Just allow it to cool completely before frosting, and store the frosting separately.

3. Can I use a different type of sugar for the frosting?

Yes, you can use granulated sugar or powdered sugar, but brown sugar adds a richer flavor to the cream cheese frosting.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free cake flour blend to make this cake gluten-free. Be sure to use gluten-free certified ingredients.

5. Can I freeze the cake?

Yes, you can freeze the cake before or after frosting. Make sure it’s wrapped tightly and stored in an airtight container to prevent freezer burn.

6. How can I make the cake more moist?

If you want a more moist cake, try adding 1/4 cup of sour cream or Greek yogurt to the batter to enhance its moisture and richness.

7. Can I add fruit to the cake?

You can add fruit such as berries or even chopped apples to the batter. Just ensure that the fruit is properly drained or patted dry to avoid adding excess moisture.

8. Can I use a different nut for the topping?

Yes, feel free to use any nut you prefer, such as chopped walnuts, almonds, or even macadamia nuts.

9. How do I keep the frosting from being too runny?

If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Be sure the butter and cream cheese are softened but not too warm.

10. How do I know when the cake is done?

The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. If it’s still wet, bake for a few more minutes and check again.

Conclusion

This Pecan Cake with Cream Cheese Icing is a true indulgence, combining the rich flavors of butter, pecans, and cream cheese into one irresistible dessert. Whether served at a family gathering, a special occasion, or just as a treat, this cake will leave everyone asking for seconds. The soft, moist cake and creamy frosting are perfectly balanced, while the crunchy pecans add the perfect finishing touch. Enjoy every slice of this decadent dessert!

Why You’ll Love This Recipe

Ingredients

For the Cake:

For the Icing:

Directions

For the Cake:

For the Icing:

Assemble the Cake:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use regular flour instead of cake flour?

2. Can I make this cake ahead of time?

3. Can I use a different type of sugar for the frosting?

4. Can I make this cake gluten-free?

5. Can I freeze the cake?

6. How can I make the cake more moist?

7. Can I add fruit to the cake?

8. Can I use a different nut for the topping?

9. How do I keep the frosting from being too runny?

10. How do I know when the cake is done?

Conclusion

Butter Pecan Cake

Description

Ingredients

Instructions

For the Cake:

For the Icing:

Assemble the Cake:

Notes