Butter Pecan Cake

A slice of three layer Butter Pecan Cake on a white plate with a fork next to it.

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3.68 from 28 votes

An easy recipe for the best Butter Pecan Layer Cake with a creamy, vanilla Buttercream Pecan Icing!

Prep Time25

Cook Time28

Total Time53

Course: Dessert

Cuisine: American

Keyword: Butter Pecan Cake

Servings:

Calories: 560kcal

Author: Kelly Anthony

Ingredients

For the Cake:

2 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 ⅛ teaspoon fine sea salt
1 ¼ cup unsalted butter, room temperature
1 ½ cup granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 ¼ cup buttermilk
¾ cup finely chopped pecans

For the Icing:

1 cup unsalted butter, room temperature
3 cups powdered sugar
2 tablespoons cream
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
¾ cup finely chopped pecans

Instructions

To Make the Cake:

Preheat the oven to 350°F and have ready three greased 9" baking pans, lined with parchment paper on the bottom.
Sift the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once more.
Fold in ¾ cup of chopped pecans, divide the batter amongst the prepared pans, and smooth over the top. Bake for 23-26 minutes. Set the cake aside to cool completely on a wire rack before icing.

To Make the Icing:

For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the butter to the bowl and mix on medium-high speed for 2-4 minutes, smooth and almost doubled in volume.
Add the powdered sugar, cream, vanilla, and salt and begin mixing on low. Once the sugar is mostly incorporated, you can begin mixing on medium-high. Mix for 2 minutes more, until light and fluffy. Add about half of the remaining pecans to the icing and mix once more.
Level out any uneven cake layers using a long, serrated knife. Place one of the cake layers on a cake stand or serving dish, and top with a large dollop of frosting. Spread the frosting to the edges and repeat with the second layer. Add the third cake layer on the top and use the remaining frosting to frost the top and sides of the cake. Sprinkle with the last of the pecans, serve, and enjoy!

Notes

HOW TO KNOW WHEN THE CAKE IS DONE:

The cake is ready when the center of it springs back ever so slightly after a gentle poke or a toothpick inserted in the center comes out with only a few crumbs clinging to it.

Nutrition