Southern Butter Pecan Cake – A Rich & Buttery Delight

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  1. Preheat oven to 350°F (175°C).
  2. Spread chopped pecans on a baking sheet and drizzle with melted butter.
  3. Bake for 8–10 minutes, stirring halfway through. Let cool and set aside.

Step 2: Make the Cake Batter

  1. Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with flour.
  6. Stir in vanilla extract, sour cream, and toasted pecans (reserving ½ cup for garnish).

Step 3: Bake the Cake

  1. Pour batter evenly into the prepared cake pans.
  2. Bake at 350°F (175°C) for 25–30 minutes (or 35–40 minutes for a 9×13 pan).
  3. Check doneness by inserting a toothpick—if it comes out clean, it’s done.
  4. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Butter Pecan Frosting

  1. In a large bowl, beat butter until smooth and creamy.
  2. Gradually add powdered sugar, beating until fluffy.
  3. Pour in heavy cream, vanilla extract, and salt, and beat until well combined.
  4. Stir in ½ cup toasted pecans for a rich, nutty flavor.

Step 5: Assemble the Cake

  1. Spread a layer of frosting on one cake layer.
  2. Place the second layer on top and frost the entire cake.
  3. Sprinkle the top with extra toasted pecans for a beautiful finish.

Serving and Storage Tips

Serving Suggestions:

  • Serve with caramel drizzle for extra indulgence.
  • Pair with a scoop of vanilla ice cream or a hot cup of coffee.

Storage & Freezing:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Wrap cake layers in plastic wrap and freeze for up to 3 months.
  • Make-Ahead Tip: Bake cake layers a day ahead and frost before serving.

Variants & Customization

  • Pecan Praline Upgrade: Drizzle homemade praline sauce over the frosting.
  • Extra Moist Cake: Replace ¼ cup of sugar with brown sugar for a caramel-like flavor.
  • Gluten-Free: Use a 1:1 gluten-free flour substitute.
  • Less Sweet Frosting: Reduce powdered sugar and add more heavy cream.

FAQ

1. Can I use store-bought pecans?

Yes, but toasting them enhances the flavor and makes them extra crunchy.

2. What if I don’t have sour cream?

You can substitute with Greek yogurt or buttermilk for a similar texture.

3. How do I make this into cupcakes?

Divide batter into lined cupcake tins and bake at 350°F for 18–20 minutes.

4. Can I use salted butter?

Yes! Just reduce added salt in the recipe by ½ teaspoon.

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