I have fallen for this Yummy Butter Pecan Cake that pairs browned butter and toasted pecans with all-purpose flour, granulated sugar, and eggs. The creamy frosting, featuring cream cheese, powdered sugar and vanilla, creates a memorable treat. I enjoy every bite of this inventive twist on a classic pecan cake.

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I love experimenting in the kitchen and my Butter Pecan Cake is one of my favorites to whip up when I want something a little special. Its rich flavor comes from browning 1/2 cup of unsalted butter until it smells nutty, then mixing it with 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.

I then add 1 cup granulated sugar, 3 large eggs, 1/2 cup whole milk, and 1 tsp vanilla extract to bring it all together. The highlight for me is folding in 1 cup of finely chopped toasted pecans which gives the cake an irresistible crunch.

And let me tell you about the frosting! I blend 1/2 cup unsalted butter, 4 oz cream cheese, 2 cups powdered sugar, and 1/2 tsp vanilla extract until smooth for a creamy topping.

This recipe has some of those little hacks you might have seen in your favorite pecan dessert posts, and I know you’ll love it.

Why I Like this Recipe

I love how the browned butter gives a rich, nutty flavor that makes the cake taste both fancy and homey. I really enjoy the crunch from the toasted pecans; it adds just the right texture that makes eating the cake a bit more exciting. I find the cream cheese frosting absolutely irresistible because its tangy sweetness perfectly balances the deeper flavors of the cake. Lastly, I appreciate that this recipe is simple enough to follow even when I’m in a hurry, yet it never fails to impress with its moist and tender crumb.

Ingredients

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All-purpose Flour: Gives structure and carbohydrates for energy, making cake light yet filling.
Unsalted Butter: Browning butter builds rich flavors that add a nutty, buttery sweetness.
Granulated Sugar: Sugars give cake sweetness and tenderizes its crumb, balancing flavors nicely.
Eggs: Eggs enhance protein content and help bind ingredients together for great texture.
Toasted Pecans: Toasted pecans add crunch, fiber, and healthy fats with a delightful nutty taste.
Cream Cheese: Cream cheese frosts the cake, providing tangy richness and a smooth, creamy texture.
Baking Powder: Baking powder acts as a leavening agent so the cake rises evenly.
Whole Milk: Whole milk boosts moisture and provides a smooth texture, balancing the richness.

Ingredient Quantities

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter (to brown then let cool)

1 cup granulated sugar

3 large eggs

1/2 cup whole milk

1 tsp vanilla extract

1 cup finely chopped toasted pecans

1/2 cup unsalted butter (for frosting, softened)

4 oz cream cheese (softened)

2 cups powdered sugar

1/2 tsp vanilla extract (for frosting)

How to Make this

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1. Preheat your oven to 350°F and grease your cake pan(s) so the cake wont stick.

2. In a small pan, melt the 1/2 cup butter over medium heat until it turns a nutty brown color then let it cool completely.

3. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.

4. In a large bowl beat 1 cup granulated sugar with 3 large eggs until well blended then stir in the cooled browned butter, 1/2 cup whole milk and 1 tsp vanilla extract.

5. Gradually stir in your dry ingredients until just mixed in so you dont overwork the batter.

6. Gently fold in 1 cup finely chopped toasted pecans making sure they are evenly distributed.

7. Pour the batter into your prepared pan(s) and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and let it cool completely in the pan before frosting.

9. For the frosting beat 1/2 cup softened butter together with 4 oz softened cream cheese until smooth then slowly add in 2 cups powdered sugar and 1/2 tsp vanilla extract until creamy.

10. Spread the frosting evenly over your cooled cake then slice and enjoy your delicious Butter Pecan Cake!

Equipment Needed

1. Preheated oven (350°F)
2. Greased cake pan(s)
3. Small pan for browning the butter
4. Medium bowl for mixing the dry ingredients
5. Large bowl for beating the sugar and eggs
6. Whisk or electric mixer
7. Measuring cups and spoons
8. Cooling rack for letting the cake cool
9. Toothpick for testing doneness
10. Spatula or knife for spreading the frosting

FAQ

What’s the best way to brown butter? Brown the butter in a light colored pan on medium-low heat, stirring constantly. It should turn a light golden color and give off a nutty smell, but watch it closely cause it can burn quick.

How do I toast the pecans? Simply put the chopped pecans in a dry pan over medium heat. Stir them around for about 5 to 7 minutes until they smell nutty, then let them cool before adding to the cake batter.

Can I use salted butter instead of unsalted? Its best to use unsalted butter cause the recipe is designed that way. Salted butter may throw off the balance of the flavors in the cake and frosting.

How do I know when my cake is done? A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it has wet batter clinging on, it needs a bit more time in the oven.

Should the ingredients be at room temperature? Yes, for the best texture mix, using room temperature eggs, butter and cream cheese really helps everything blend together better.

Butter Pecan Cake Recipe Substitutions and Variations

Instead of all-purpose flour you can use a gluten-free blend in the same amount if you’re looking for a lighter option
You can swap the unsalted butter (that you brown and let cool) for the same amount of coconut oil which adds a slight coconut flavor
If you dont have whole milk, almond milk or soy milk work just as well in a 1-to-1 ratio
For the cream cheese in the frosting try using softened Neufchatel cheese as a good substitute

Pro Tips

1. Make sure you really pay attention when browning the butter. It can go from nutty to burnt pretty quick if you’re not watchin it, so keep stirring and don’t get distracted.

2. Don’t mix the dry ingredients into the wet too much. Overmixin can make your cake tough, so just fold it in until you see no more dry spots.

3. Let all your ingredients come to room temp before you start. It makes the mixing way easier and helps everything blend together better.

4. When you’re checking the cake for doneness, start testin a couple minutes before the suggested time. Every oven acts a bit different, so ius better to check early than risk overbakin.