Oh my goodness, let me tell you about this butter pecan cake recipe! It’s absolutely divine—rich, buttery, and oh-so-moist. Every bite melts in your mouth, and the crunch of the pecans adds a delightful texture that just takes it over the top. I remember the first time I made this cake for a family gathering; I was nervous, but as soon as the aroma filled the kitchen, everyone started gathering around, and I knew I was onto something special. It’s become a staple in my house ever since! Whether it’s a birthday party, a holiday dinner, or just because it’s Tuesday, this cake is always a hit. Trust me, once you taste it, you’ll want to whip it up again and again!
Ingredients List
Here’s everything you’ll need to create this scrumptious butter pecan cake. I’ve made sure to include clear descriptions and measurements so you can dive right into baking!
- 2 cups all-purpose flour – This is your base; be sure to sift it for a lighter texture!
- 1 cup unsalted butter, softened – Make sure it’s at room temperature for easy creaming.
- 1 cup granulated sugar – This adds sweetness and helps create that lovely texture.
- 1 cup brown sugar – The molasses in brown sugar brings extra depth and moisture.
- 4 large eggs – These are essential for binding and adding richness to your cake.
- 1 cup buttermilk – This gives the cake a nice tang and keeps it super moist.
- 1 teaspoon vanilla extract – For that warm, comforting flavor that everyone loves!
- 1 teaspoon baking powder – This will help your cake rise beautifully.
- 1 teaspoon baking soda – A little extra lift to keep things fluffy.
- 1/2 teaspoon salt – Don’t skip this! It enhances all the flavors.
- 1 cup chopped pecans – The star of the show! Make sure they’re roughly chopped for the best texture.
How to Prepare the Butter Pecan Cake Recipe
Now, let’s get to the fun part—baking this delicious butter pecan cake! Follow these steps closely, and I promise you’ll end up with a cake that’s bursting with flavor and so moist. Ready? Let’s do this!
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is super important because you want your cake to bake evenly from the start!
- Next, grease and flour two 9-inch round cake pans. I like to use parchment paper on the bottom for an easy release, but greasing works just fine too.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. You want this mixture to be light and fluffy—about 3-5 minutes of mixing should do the trick!
- Now, add the eggs one at a time, mixing well after each addition. This step is key for getting that rich texture, so don’t rush it!
- Stir in the buttermilk and vanilla extract until everything is well combined. The buttermilk adds such a lovely moisture to the cake.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk it together to make sure everything is evenly distributed.
- Gradually add the dry ingredients to your wet mixture, mixing just until combined. Be careful not to overmix; a few lumps are okay!
- Finally, fold in the chopped pecans gently. This is where the magic happens—those pecans will bring so much flavor and crunch!
- Pour the batter evenly into the prepared cake pans. Don’t worry if it looks a bit thick; that’s just how it should be!
- Bake in your preheated oven for 30-35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This way, they won’t stick and will be easier to handle.
And there you have it! That’s all it takes to whip up this delightful butter pecan cake. Just let it cool fully before frosting or serving, and you’ll be in for a treat!
Why You’ll Love This Recipe
- It’s quick to prepare, making it perfect for both busy weeknights and special occasions!
- The rich, buttery flavor is irresistible and leaves everyone wanting more.
- Thanks to the buttermilk, this cake has an incredibly moist texture that just melts in your mouth.
- It’s versatile enough for birthdays, holidays, or just a cozy night in.
- The crunchy pecans add a delightful twist that perfectly complements the cake’s sweetness.
Tips for Success
Alright, let’s make sure your butter pecan cake turns out absolutely fabulous! First off, remember to use room temperature ingredients; this helps everything blend smoothly for a fluffy cake. Also, don’t skip the sifting of your flour—it really helps with the cake’s texture. When you’re mixing, be gentle after adding the dry ingredients; overmixing can lead to a dense cake, and nobody wants that! Keep an eye on the baking time—every oven is a little different, so check for doneness a few minutes early. And don’t forget to let it cool completely before frosting; trust me, it’ll be worth the wait!
Nutritional Information
Now, let’s talk about what’s in this delicious butter pecan cake. These nutritional values are estimates and can vary depending on the specific ingredients or brands you use, but here’s a general breakdown per slice:
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 150mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Total Sugars: 22g
- Protein: 4g
Keep in mind, this cake is a treat, so savor every slice! Enjoying it in moderation is key, especially with its rich flavor and moist texture. Happy baking!
FAQ Section
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but I recommend reducing the added salt in the recipe to avoid over-salting. Unsalted butter allows you to control the saltiness better, which is especially important for this butter pecan cake recipe.
Can I make this cake in advance?
Absolutely! This butter pecan cake actually tastes even better the next day. Just bake it, let it cool completely, and store it in an airtight container at room temperature. You can frost it just before serving to keep it looking fresh!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in this butter pecan cake recipe.
How do I know when the cake is done?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your butter pecan cake is ready! Remember, it’s better to check a few minutes early to avoid overbaking.
Can I freeze the butter pecan cake?
Yes! This cake freezes beautifully. Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before you’re ready to enjoy it again!
Storage & Reheating Instructions
Storing your leftover butter pecan cake is super easy! Just place it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for about a week. When it comes to reheating, I recommend slicing a piece and popping it in the microwave for about 10-15 seconds—just enough to warm it up without drying it out. If you prefer it cold, it’s just as delicious right from the fridge! Enjoy every last crumb of this delightful cake!
Print
Butter Pecan Cake Recipe: 10 Reasons to Fall in Love
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious butter pecan cake with a rich flavor and moist texture.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped pecans.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream for extra flavor.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: butter pecan cake recipe, cake, dessert, pecan
