If you’ve ever tasted a buttery, nutty cake that practically melts in your mouth, you already know that butter pecan cake is a true treat for the senses. This dessert is a beautiful balance of sweet, nutty, and buttery flavors, all wrapped in a soft, tender crumb that will leave everyone asking for seconds. Perfect for any occasion, whether it’s a family gathering, a holiday feast, or just a weekend indulgence, the rich flavor profile of a butter pecan cake is irresistible. But how do you make this cake even more amazing? Follow these tips, and you’ll have a show-stopping dessert that’s bound to become a new favorite.
Ingredients
To create the perfect butter pecan cake, you need quality ingredients that work in harmony. Here are the detailed measurements you’ll need:
For the Cake:
- 1 cup unsalted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract (optional, for enhanced butter flavor)
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans (toasted for extra flavor)
For the Butter Pecan Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Additional chopped toasted pecans for decoration
- Whipped cream or vanilla ice cream for serving
Instructions
Now that you have all your ingredients ready, it’s time to get to work. Follow these simple steps to create a moist, flavorful butter pecan cake that will leave your guests in awe.
Step 1: Toasting the Pecans
The first step in making butter pecan cake is to toast the pecans. Toasting the nuts brings out their rich, nutty flavor and adds an extra layer of depth to the cake. To do this, preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and bake them for 5-7 minutes, stirring halfway through, until they’re golden and fragrant. Be careful not to burn them. Set them aside to cool.
Step 2: Preparing the Cake Batter
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer. Beat the mixture on medium speed for about 3-4 minutes, or until it becomes light and fluffy. This process is crucial for creating a tender crumb in the cake.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and butter extract (if using). Make sure everything is well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start with the dry ingredients and end with the wet ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can lead to a dense cake.
Once the batter is smooth, fold in the toasted pecans.
Step 3: Baking the Cake
Prepare a 9-inch round cake pan (or two 9-inch round pans for a layered cake) by greasing it with butter or non-stick spray and dusting it lightly with flour. Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If you’re using two pans, check the cakes after 25-30 minutes, as they will likely bake a bit faster. Allow the cakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Making the Butter Pecan Glaze
While the cake is cooling, you can prepare the buttery glaze. In a saucepan, melt the unsalted butter over medium heat. Once melted, add the brown sugar and stir until it dissolves. Next, pour in the heavy cream and bring the mixture to a gentle boil. Let it simmer for about 2-3 minutes, stirring occasionally, until the glaze thickens slightly.
Remove the glaze from heat and stir in the vanilla extract and a pinch of salt. Set the glaze aside to cool slightly before drizzling it over the cooled cake.
Step 5: Assembling the Cake
Once your cake has cooled completely, pour the butter pecan glaze evenly over the top. If you’ve made a layered cake, spread the glaze between the layers and then drizzle the top. Garnish with additional toasted pecans for extra texture and a visually stunning finish.
Tips for Perfecting Your Butter Pecan Cake
- Use Room Temperature Ingredients: Always make sure your butter and eggs are at room temperature. This helps them blend together more smoothly and create a better texture in the cake.
- Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix just until the ingredients are combined to ensure a light and fluffy result.
- Toast Your Pecans: Toasting the pecans really enhances their flavor. It brings out a rich, smoky undertone that complements the cake’s sweetness beautifully.
- Use Whole Milk for Richness: Whole milk provides the cake with the moisture and richness needed for a tender crumb. If you use a lower-fat milk, you may notice a slight difference in texture.
- Let the Cake Cool Completely: For the best results, let the cake cool completely before adding the glaze. If the cake is too warm, the glaze will melt off and won’t set properly.
- Use a Good Quality Butter: Since the butter flavor plays such a prominent role in this cake, use high-quality butter to really bring out its richness.
- Don’t Skip the Glaze: The buttery pecan glaze adds a luscious finish to the cake. It’s not just for flavor, but also for visual appeal!
Variations
While the butter pecan cake is fantastic on its own, don’t hesitate to try out some variations to suit your taste or occasion:
- Butter Pecan Bundt Cake: Make this cake in a Bundt pan for a more dramatic presentation. The glaze will drizzle beautifully over the intricate shape.
- Spiced Butter Pecan Cake: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist on the classic butter pecan flavor.
- Caramel Butter Pecan Cake: Swap the butter pecan glaze for a homemade caramel sauce for an even richer dessert. The caramel will complement the pecans perfectly.
- Butter Pecan Cupcakes: Want to make individual servings? Bake the batter in cupcake liners for a fun, portable twist.
Conservation and Storage
If you have any leftovers (which is unlikely, but it happens), storing your butter pecan cake properly will help maintain its freshness.
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. If the cake has glaze, it will be best enjoyed within a day or two to prevent the glaze from becoming too sticky or runny.
- Refrigeration: If you need to store it for a bit longer, place the cake in the refrigerator. It can last for up to 5 days when properly stored. Allow the cake to come to room temperature before serving for the best texture.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and bring it to room temperature before serving.
Serving Suggestions
The beauty of butter pecan cake is that it pairs perfectly with a variety of accompaniments:
- Whipped Cream or Ice Cream: Serve the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Coffee or Tea: A warm slice of butter pecan cake goes wonderfully with a cup of coffee or tea, making it perfect for an afternoon treat.
- Fruit Compote: A drizzle of fresh fruit compote, such as raspberry or strawberry, can add a touch of acidity that balances the richness of the cake.
Conclusion
Butter pecan cake is a timeless dessert that delivers both flavor and texture in every bite. The combination of buttery cake, toasted pecans, and a luscious glaze creates a mouthwatering treat that’s perfect for any occasion. By following these tips and experimenting with variations, you can make a cake that’s truly unforgettable. Whether you serve it at a family gathering or enjoy a quiet slice with coffee, butter pecan cake is a versatile and indulgent treat that will never disappoint.
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Butter Pecan Cake Recipe: 7 Tips for Irresistible Flavor
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Butter Pecan Cake is a rich, indulgent dessert that combines the warmth of toasted pecans with a buttery cake base and a luscious pecan glaze. Perfect for holidays, family gatherings, or any special occasion, this cake is sure to be a crowd-pleaser with its irresistible flavors and melt-in-your-mouth texture.
Ingredients
For the Cake:
1 cup unsalted butter (at room temperature)
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon butter extract (optional, for enhanced butter flavor)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 cup chopped pecans (toasted for extra flavor)
For the Butter Pecan Glaze:
1/2 cup unsalted butter
1/2 cup brown sugar (packed)
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Optional Garnishes:
Additional chopped toasted pecans for decoration
Whipped cream or vanilla ice cream for serving
Instructions
Step 1: Toasting the Pecans
Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet.
Toast the pecans for 5-7 minutes, stirring halfway through, until they become golden and fragrant. Be sure not to burn them. Set aside to cool.
Step 2: Preparing the Cake Batter
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for 3-4 minutes, until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and butter extract (if using).
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start with the dry ingredients and end with the wet ingredients, mixing just until combined.
Fold in the toasted pecans.
Step 3: Baking the Cake
Grease a 9-inch round cake pan (or two 9-inch round pans for a layered cake) with butter or non-stick spray. Dust lightly with flour.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using two pans, check the cakes after 25-30 minutes.
Let the cakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Making the Butter Pecan Glaze
While the cake is cooling, prepare the glaze. In a saucepan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves.
Pour in the heavy cream and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool slightly before drizzling over the cooled cake.
Step 5: Assembling the Cake
Once the cake is completely cooled, pour the butter pecan glaze evenly over the top.
If using two layers, spread some glaze between the layers before drizzling it on top.
Garnish with additional toasted pecans for extra texture and a beautiful finish.
Notes
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best texture and consistency.
Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
Toast Your Pecans: Toasting the pecans enhances their flavor and adds depth to the cake.
Cool Before Glazing: Allow the cake to cool completely before adding the glaze to prevent it from melting off.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Butter pecan cake, pecan dessert, buttery pecan cake, cake with glaze, holiday cake
