Butter Pecan Cake

11.24.2015

Butter Pecan Cake | Cooking Classy

Life needs more cake, right? Cake is one of the ultimate comfort foods and it’s also one of the ultimate celebration foods, so of course you’ll probably be seeing a few more cakes on here during the holidays. It’s the time of year where many of us are baking and also where we are allowing a few more splurges in our lives – and this cake should definitely be one of them! It’s brimming with buttery pecan flavor, it has a perfectly soft and tender crumb and of course it’s a moist cake – I hate dry cakes. You will want to savor each and every bite of this cake! Not only is the cake itself perfectly delicious but it’s coated with a luscious cream cheese frosting, because cream cheese frosting is simply the best. I love how the cream cheese balances out the sweetness of the cake as well as the buttermilk that’s blended into the batter. They also just add more depth of flavor so you’re cake will be anything but boring.

This cake has a whopping 2 cups pecans swirled into the batter and 1/2 cup pecans garnishing the top. And I didn’t just use any nuts, I used Fisher Nuts because they are my nuts brand of choice. I chose to create this cake with Fisher Nuts because it is one of the only brands of recipe nuts entirely without preservatives, I also love that I can purchase them in larger bags so I get more for my money. Pecans are the highlight of this cake so you’ll want to make sure you are using the best quality and Fisher is a brand you can always count on!

I have the feeling this is a cake you’ll want to make for special occasions again and again! It’s so good it will likely remind you of something your Grandma may have made and something she’d absolutely love to eat! If you love the butter pecan flavor you’ve got to try this cake and what better time than during the holidays? It’s a cake destined to impress!

Butter Pecan Cake | Cooking ClassyButter Pecan Cake | Cooking ClassyButter Pecan Cake | Cooking ClassyButter Pecan Cake | Cooking Classy

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Butter Pecan Cake

Ingredients

Cake

  • 2 cups (204g) Fishers Pecan Halves, chopped into small bits
  • 3 Tbsp (42g) unsalted butter, diced into 3 pieces
  • 3 cups (424g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cup (375g) granulated sugar
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup buttermilk (235 ml)
  • 1/2 cup milk (120ml)

Cream Cheese Frosting

  • 1 cup (226g) butter, nearly at room temperature (preferably 1/2 cup salted 1/2 cup unsalted)
  • 12 oz cream cheese , nearly at room temperature
  • 1 tsp vanilla extract
  • 5 cups (620g) powdered sugar
  • 1/2 cup (56g) Fishers Pecan Halves, chopped, for topping

Instructions

  1. For the cake:
  2. Preheat oven to 350 degrees. Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
  3. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
  4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy (if your paddle attachment doesn't constantly scrape bowl then stop mixer and scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time adding in vanilla with last egg (at this point whisk together buttermilk and milk if you didn't already measure them out in the same measuring cup). Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined then remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans. Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes, then run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans. Store in refrigerator in an airtight container. If fully chilled allow to rest at room temperature about 20 - 30 minutes before serving.
  5. For the cream cheese frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.
  7. Recipe source: Cooking Classy

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.

19 comments

  • Bella: Oh my that looks so yummy I would be tempted to eat the batter!!

    http://xoxobella.com November 24, 2015 at 8:04pm Reply

    • Jaclyn: The batter is amazing – I couldn’t resist :)! November 25, 2015 at 9:12am Reply

  • Medeja: This cake looks just amazing! I have only tried walnut cake before. November 25, 2015 at 5:47am Reply

  • Monica: One of my favorite cakes…so i need to try this recipe…looks so delicious…Have a wonderful Thanksgiving week. November 25, 2015 at 7:48am Reply

    • Jaclyn: Happy Thanksgiving to you Monica! I hope you get a chance to try this cake soon! November 25, 2015 at 9:11am Reply

  • Jeanie: Love this! These are some of my favorite flavors. Question though…how would I go about converting this to a cupcake recipe? Just lower the baking time?

    This site is a true inspiration to me. I’ll see a recipe and tweak it upon making it. Thank you for everything you do! November 25, 2015 at 8:43am Reply

    • Jaclyn: Yes I would just reduce the time slightly probably not by much though. I’m so happy to hear you enjoy my site, thanks so much for letting me know! November 25, 2015 at 9:13am Reply

  • debbie: Hi.Would it malr any difference on the moistness of the cakeif i you used cake flour? November 26, 2015 at 4:13am Reply

  • Laura Dembowski: I love cake and the holidays. This cake is so ready to be the star of the table. November 26, 2015 at 6:34am Reply

  • Natasha @ Salt and Lavender: Ok this looks really, really good!!! Pinned! November 27, 2015 at 8:51am Reply

  • Tarro: Could I substitute the all-purpose flour with cake flour? December 16, 2015 at 4:00pm Reply

  • Candace: The frosting directions don’t mention the pecans, are they prepared the as same as in the cake directions or just chopped and added? June 13, 2016 at 11:20am Reply

    • Fabiana: Good question. I would like to know the answer as well. May 7, 2017 at 9:40am Reply

  • Patricia. Salazar: Cake looks delicious.
    I would try it. August 3, 2016 at 10:42pm Reply

  • Angel: I would like to make this cake a chocolate butter pecan cake. What type of chocolate do i add to this cake like dried coco or melted milk or dark chocolate? And how much ? January 12, 2017 at 8:23am Reply

  • Jasmine: This cake was the bomb!!! It taste just like the butter pecan ice cream I get from Rite Aid! I made this for my moms birthday and she loved it it was a hit. The only alterations I made to this recipe was that I cook the pecans with butter and a little bit of brown sugar to add the sweetness and then I folded it in the batter. After pour the batter into the cake pans I heated up some more butter and whisk it in each cake pan with batter. This cake is perfection. Thank you so much for this recipe!!!! April 20, 2017 at 12:07pm Reply

    • Jaclyn: I’m so glad you and your mom enjoyed it Jasmine! April 20, 2017 at 5:57pm Reply

  • Maude: Can you make this in a tube pan? I want to take this to work but a 3-layer cake would be difficult to travel with. May 23, 2017 at 3:38pm Reply

    • Jaclyn: That should be fine but you will likely have some excess batter which you could make into cupcakes. May 25, 2017 at 10:56am Reply

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