Butter Pecan Cake with Cream Cheese Icing

There’s something magical about the combination of buttery pecans and sweet, tangy cream cheese icing. The richness of toasted pecans adds a wonderful depth to any dessert, while the cream cheese icing brings a smooth and luscious finish. If you’re searching for a cake that’s both indulgent and perfect for celebrations, look no further than this Butter Pecan Cake with Cream Cheese Icing. Whether for a special occasion, family gathering, or just because, this cake is sure to impress.

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Why You’ll Love This Cake

Butter pecan is a classic Southern flavor that evokes memories of warm gatherings and holiday celebrations. The nutty, buttery taste of toasted pecans, combined with the tender cake and creamy frosting, makes this cake a crowd-pleaser. It’s a nostalgic dessert that’s simple to make but packs an impressive flavor punch.

Perfect for birthdays, holidays, or any event where you want to serve something truly special, this Butter Pecan Cake is versatile enough to be dressed up with extra pecans or served simply as is. Let’s dive into the details of what makes this cake so wonderful!

Ingredients You’ll Need

Here’s a breakdown of the key ingredients needed to create this rich, flavorful cake. Each element adds a unique touch, enhancing the overall taste and texture:

For the Butter Pecan Cake:

• 1 cup unsalted butter, softened: Butter is the heart of this cake, providing a rich, creamy base. Be sure to use unsalted butter to control the salt content in your cake.
• 1 cup granulated sugar: Adds sweetness and helps create a light and fluffy texture.
• 1 cup packed brown sugar: Brown sugar adds a deeper, more complex sweetness with hints of caramel and molasses, enhancing the nutty flavor.
• 4 large eggs: Eggs help bind the ingredients together and provide structure to the cake.
• 1 teaspoon vanilla extract: Vanilla enhances the overall flavor and brings out the natural sweetness of the cake.
• 2 ½ cups all-purpose flour: The foundation of the cake, all-purpose flour provides the right texture and structure for a tender crumb.
• 1 tablespoon baking powder: Helps the cake rise, making it light and fluffy.
• ½ teaspoon salt: Balances the sweetness and enhances the flavors.
• 1 cup buttermilk: Buttermilk adds a slight tang and helps keep the cake moist and tender. If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• 1 cup chopped pecans, toasted: Toasting the pecans brings out their rich, buttery flavor and adds a delightful crunch to the cake.

For the Cream Cheese Icing:

• 8 oz cream cheese, softened: Cream cheese adds a tangy, creamy element to the icing, which pairs beautifully with the sweet cake.
• ½ cup unsalted butter, softened: Adds richness and helps achieve a smooth, spreadable texture.
• 4 cups powdered sugar: Sweetens the icing and helps create a fluffy, light texture.
• 1 teaspoon vanilla extract: Adds flavor and complements the tang of the cream cheese.
• 2-3 tablespoons milk: Adjust the milk to achieve your desired consistency. You want the icing to be thick enough to hold its shape but soft enough to spread easily.

Step-by-Step Guide to Making the Butter Pecan Cake

1. Preheat the Oven:

Before you start mixing ingredients, preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly and rises properly. Grease and flour two 9-inch round cake pans or a 9×13-inch pan, depending on your preference. The round pans will give you a classic layer cake, while the rectangular pan is great for a single-layer cake that’s easier to serve.

2. Prepare the Cake Batter:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat the ingredients on medium speed until the mixture becomes light and fluffy. This step is important as it incorporates air into the batter, resulting in a soft, tender cake.

Next, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. This method prevents the batter from curdling and helps achieve a smooth texture. Once the eggs are well mixed, stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start with one-third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. This method ensures that the cake batter remains smooth and well-mixed without overworking the gluten in the flour, which could make the cake tough.

Finally, fold in the chopped, toasted pecans. Toasting the pecans before adding them to the batter enhances their flavor and gives them a delightful crunch.

3. Bake the Cake:

Divide the batter evenly between the prepared cake pans, or pour it all into the 9×13-inch pan if you’re making a single-layer cake. Use a spatula to smooth the surface of the batter for even baking.

Place the pans in the preheated oven and bake for 25-30 minutes for the round cake pans, or 35-40 minutes for the 9×13-inch pan. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Once the cakes are baked, allow them to cool in the pans for about 10 minutes. After that, transfer them to wire racks to cool completely before frosting.

4. Prepare the Cream Cheese Icing:

While the cake is cooling, prepare the cream cheese icing. In a medium bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Make sure both the cream cheese and butter are softened to room temperature to avoid lumps in the icing.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. This helps incorporate the sugar evenly and ensures a smooth icing. Once all the sugar is added, stir in the vanilla extract and 2-3 tablespoons of milk. The milk will help adjust the consistency of the icing, making it spreadable but thick enough to hold its shape. If the icing is too thick, add a bit more milk, 1 tablespoon at a time. If it’s too thin, add more powdered sugar.

5. Frost the Cake:

Once the cake layers have cooled completely, it’s time to frost the cake. If you made two round cakes, start by placing one layer on a cake stand or serving platter. Spread a generous amount of cream cheese icing on top of the first layer, then place the second layer on top. Frost the top and sides of the cake, using a spatula to create a smooth, even coating. If you made a 9×13-inch cake, simply frost the top of the cake evenly.

For a final touch, garnish the cake with additional chopped pecans. The pecans not only enhance the presentation but also add an extra layer of flavor and texture.

6. Serve and Enjoy:

Slice into this rich, flavorful Butter Pecan Cake and enjoy the perfect balance of sweet, buttery pecans and tangy cream cheese icing. The moist cake, combined with the crunchy toasted pecans and smooth icing, creates a dessert that’s hard to resist. Whether you serve it for a special occasion or just because, this cake is sure to become a family favorite.

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Tips for the Perfect Butter Pecan Cake

• Toasting the Pecans: Don’t skip the step of toasting the pecans! It enhances their natural flavor and gives the cake a more pronounced nutty taste. To toast pecans, spread them in an even layer on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally, until they are golden and fragrant.
• Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and cream cheese, are at room temperature. This makes it easier to cream the butter and ensures a smooth, lump-free batter and icing.
• Avoid Overmixing: When mixing the batter, be careful not to overmix once the flour is added. Overmixing can cause the cake to become dense and tough. Mix just until the ingredients are combined.
• Make Ahead: This cake can be made a day in advance. The flavors actually improve as the cake sits, allowing the icing to meld with the layers. Store the cake in the refrigerator, covered, and bring it to room temperature before serving.

Variations to Try

• Caramel Drizzle: For an extra indulgent touch, drizzle caramel sauce over the top of the cake before serving. The combination of caramel, butter pecan, and cream cheese is heavenly!
• Coconut Twist: Add shredded coconut to the cake batter or sprinkle it on top of the icing for a tropical twist.
• Chocolate Butter Pecan Cake: If you’re a chocolate lover, consider adding chocolate chips to the cake batter or making a chocolate cream cheese frosting by adding cocoa powder to the icing.

Final Thoughts

This Butter Pecan Cake with Cream Cheese Icing is a true classic, offering a perfect balance of flavors and textures. The toasted pecans bring a buttery crunch, while the cream cheese icing adds a tangy sweetness that complements the rich cake. It’s the kind of dessert that feels comforting and familiar, yet indulgent enough to serve for special occasions.

Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and yields impressive results. Serve this cake at your next gathering, and watch as it quickly becomes the star of the show!