Homemade Butter Pecan Cake
Homemade butter pecan cake is a cozy dessert that satisfies sweet cravings. After making this many times, I know the secret to a moist texture. The golden crust and creamy caramel make it irresistible. Try this with my refreshing watermelon feta salad. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Feta Salad and Authentic Moroccan Beef Tagine.
Why This Homemade Butter Pecan Cake Is Pure Comfort
- Rich butter pecan flavor
- Homemade taste with ease
- Perfect for fall
- Salted caramel adds depth
What You'll Need for Homemade Butter Pecan Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups chopped pecans
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of cinnamon
- Optional: Salted caramel sauce
- Optional: Whipped cream
- Optional: Additional pecans
đź“ť Ingredient Notes
- Butter: Use softened butter for easy mixing.
- Pecans: Toast pecans for extra flavor.
- Buttermilk: Use buttermilk for a tender crumb.
đź›’ Tools & Equipment I Recommend
- Stand mixer — Mixes batter smoothly without lumps. → See on Amazon
- Cake pan — Ensures even baking and easy removal. → See on Amazon
How to Make Homemade Butter Pecan Cake
- Prep: Preheat oven to 350°F. Grease and flour two 9-inch round pans.
- Mix: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.
- Combine: In a separate bowl, mix flour, baking powder, salt, cinnamon, and pecans.
- Blend: Add dry ingredients to the wet mixture alternately with buttermilk. Stir in extracts.
- Bake: Divide batter between pans. Bake for 25–30 minutes until a toothpick comes out clean.
Cook's Tips for Perfect Homemade Butter Pecan Cake
- Texture: Use room temperature butter for a smooth texture.
- Common mistake and fix: Overmixing can lead to a dense cake. Mix just until combined.
- Flavor: Toast pecans before adding for more depth.
- Serving: Let cake cool completely before adding caramel sauce.
Storing & Reheating Homemade Butter Pecan Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make cake layers up to 2 days in advance.
Freezing Homemade Butter Pecan Cake
Freeze for up to 3 months. Thaw at room temperature.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10–15 minutes. Microwave: Short bursts in microwave until warm.
Recipe Notes
- Chef tip: Let the cake cool completely before adding the caramel sauce to prevent melting.
- Best substitution: Use buttermilk if you don't have it. Add a tablespoon of lemon juice for acidity.
- Make-ahead: Prepare the cake layers and store in a sealed container for 2–3 days.
- Scaling: Multiply ingredients for a larger batch. Adjust baking time as needed.
- Troubleshooting: If the cake is too dry, brush with a bit of milk or water before adding sauce.
Want to level up this recipe?
Cake turner — Easily remove cake from pan without breaking it. → Check price on Amazon
Homemade Butter Pecan Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups chopped pecans
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of cinnamon
Optional Toppings
- Salted caramel sauce
- Whipped cream
- Additional pecans
Instructions
- Prep: Preheat oven to 350°F. Grease and flour two 9-inch round pans.
- Mix: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time.
- Combine: In a separate bowl, mix flour, baking powder, salt, cinnamon, and pecans.
- Blend: Add dry ingredients to the wet mixture alternately with buttermilk. Stir in extracts.
- Bake: Divide batter between pans. Bake for 25–30 minutes until a toothpick comes out clean.
Notes
- Chef tip: Let the cake cool completely before adding the caramel sauce to prevent melting.
- Best substitution: Use buttermilk if you don't have it. Add a tablespoon of lemon juice for acidity.
- Make-ahead: Prepare the cake layers and store in a sealed container for 2–3 days.
- Scaling: Multiply ingredients for a larger batch. Adjust baking time as needed.
- Troubleshooting: If the cake is too dry, brush with a bit of milk or water before adding sauce.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw at room temperature.
- Oven reheat: Reheat in a 350°F oven for 10–15 minutes.
- Microwave reheat: Short bursts in microwave until warm.
- Make ahead: Make cake layers up to 2 days in advance.
Nutrition Per Serving
- Calories: 380
- Protein: 5g
- Fat: 18g
- Carbs: 45g
- Fiber: 2g
- Sugar: 28g
- Sodium: 250mg
- Cholesterol: 95mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Butter Pecan Cake FAQs
Yes. Make the cake layers up to 2 days in advance. Store in an airtight container.
Overmixing or not enough moisture can cause dryness. Add a bit of milk or buttermilk to the batter.
Yes. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Use regular milk with a tablespoon of lemon juice. Let sit for 5 minutes before using.
Toast the pecans for extra flavor. Add a bit of almond extract for depth and aroma.
A Warm Final Note
I can’t wait for you to try Homemade Butter Pecan Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
