Welcome to my kitchen, friends! Today, I’m thrilled to share my irresistible Southern Butter Pecan Cake recipe. With its moist, tender crumb and luscious brown sugar glaze, this cake is bound to become your new go-to dessert.
Many ask me how I create such a decadent yet easy pecan cake. I’m spilling all my secrets today! Below, you’ll find a simple step-by-step recipe along with expert tips for pecan cake perfection.
FAQs About Butter Pecan Cake:
What type of pecans are best?
Use medium chopped pecans for the perfect texture—too small can make the cake dense, while too large pieces can be awkward to eat.
Should I toast the pecans?
Yes! Toasting brings out the full flavor and enhances the nuttiness of the pecans.
What baking temperature and time do you recommend?
Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
How long does the cake stay fresh?
Store in an airtight container for 3-4 days at room temperature or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I make this cake nut-free?
Absolutely! Substitute pecans with walnuts or chocolate chips, and the brown sugar glaze will still be delicious.
Ready to bake? Let’s dive into the recipe!
Ingredients:
Cake:
- 1 1/2 cups (340g) unsalted butter, softened
- 2 1/4 cups (450g) granulated sugar
- 5 large eggs
- 1 tablespoon (15ml) vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 1/2 cups (225g) chopped toasted pecans
Brown Sugar Glaze:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed brown sugar
- 3 tablespoons (45ml) whole milk
- 1 teaspoon vanilla extract
Instructions:
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined after each addition.
- Gently fold in the chopped toasted pecans.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, 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 a wire rack to cool completely.
Prepare the Brown Sugar Glaze:
- While the cakes are cooling, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar until fully dissolved, about 1-2 minutes.
- Remove from heat and stir in the milk and vanilla extract. Allow the glaze to cool and thicken slightly for about 5 minutes.
Assemble the Cake:
- Place one cake layer on a serving platter or cake stand. Spread 1 cup of the glaze over the top.
- Place the second layer on top, then spread the remaining glaze evenly over the top and sides of the cake.
- Slice and serve! Store leftovers covered at room temperature for up to 4 days.
Tips for Perfect Pecan Cake:
- Toast Pecans: For enhanced flavor, toast pecans on a baking sheet at 350°F for 5-7 minutes.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best texture and rise.
- Avoid Overmixing: Mix the batter just until combined to prevent a dense texture.
- Check for Doneness: Test the cake early to avoid overbaking; it should spring back lightly when touched.
- Cool Completely: Allow cake layers to cool completely before assembling and glazing to prevent sliding.
- Slicing: Use a serrated knife with a gentle sawing motion for clean slices.
