Southern Butter Pecan Cake with Cream Cheese Frosting

This Southern Butter Pecan Cake is rich, buttery, and loaded with toasted pecans in every bite. Finished with a smooth cream cheese frosting, this classic homemade cake is perfect for holidays, birthdays, potlucks, and family gatherings.

If you love butter pecan ice cream, you'll fall in love with this moist layer cake packed with warm vanilla flavor and crunchy toasted pecans.

Why You'll Love This Recipe

Rich buttery flavor

Loaded with toasted pecans

Moist and tender cake crumb

Creamy homemade cream cheese frosting

Perfect for special occasions

Classic Southern dessert

Ingredients

For the Butter Pecan Cake

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk

1 cup chopped pecans, toasted

For the Cream Cheese Frosting

8 ounces cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2–3 tablespoons milk, as needed

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans or one 9x13-inch baking pan.

Step 2: Make the Cake Batter

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Fold in the toasted pecans.

Step 3: Bake the Cake

Divide the batter evenly between the prepared cake pans or pour it into the prepared 9x13-inch pan.

Bake for 25 to 30 minutes for round cake pans or 35 to 40 minutes for a 9x13-inch cake, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 4: Make the Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar and continue mixing until fluffy.

Stir in the vanilla extract and enough milk to reach your desired frosting consistency.

Step 5: Frost the Cake

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top and sides of the cake.

Garnish with additional toasted pecans if desired.

Step 6: Serve and Enjoy

Slice and serve this rich Butter Pecan Cake with Cream Cheese Frosting for an unforgettable Southern dessert.

Storage

Store covered in the refrigerator for up to 5 days.

For best flavor, allow slices to sit at room temperature for 15 to 20 minutes before serving.

Frequently Asked Questions

Can I make Butter Pecan Cake ahead of time?

Yes. This cake can be baked a day in advance and frosted before serving.

Why should I toast the pecans?

Toasting brings out the nutty flavor and adds extra crunch to the cake.

Can I freeze Butter Pecan Cake?

Yes. Wrap the unfrosted cake layers tightly and freeze for up to 2 months.

Recipe Notes

For even more buttery flavor, toast the pecans before adding them to the batter. The combination of brown sugar, butter, and toasted pecans creates the signature flavor that makes this Southern cake so popular.