Butter pecan cake doesn’t whisper. It walks into the room with a shot of bourbon in one hand and a stick of butter in the other. It’s unapologetically Southern—dense, rich, and full of toasted pecans that crackle with every bite. You don’t eat this cake with tea and fine china. You eat it standing at the counter, with frosting on your fingers and zero regrets.
This isn’t your average sweet cake. It’s got attitude. The kind of attitude born from butter toasted with pecans until golden, folded into a batter so rich it practically hums. Then you crown the whole thing with a brown sugar frosting that’s halfway between a glaze and a caramel cloud.
The first time I had butter pecan cake, it was at a small-town wedding in Louisiana. No fondant, no tiers—just one big sheet of cake, sliced in squares, melting into paper plates. It didn’t look fancy, but damn if it didn’t taste like home. That bite hit hard: nutty, buttery, with a whisper of vanilla and brown sugar that made it unforgettable.
This recipe is my tribute to that cake. It’s not fussy. It’s not modern. But it’s beautiful in the only way that matters—deep flavor, comfort, and an invitation to come back for seconds.
Why You’ll Love This Recipe
- Loaded with toasted pecans for maximum crunch and flavor
- Brown sugar frosting that tastes like liquid gold
- Moist, rich, and buttery—no dry crumbs here
- Perfect for holidays, potlucks, or birthdays
- Make-ahead friendly and freezer-safe
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
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