Moist Butter Pecan Cake with Brown Sugar Frosting

For the Brown Sugar Frosting:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Toast the Pecans:

1. In a skillet over medium heat, melt 2 tablespoons of butter.
2. Add chopped pecans and toast, stirring often, for about 5 minutes until golden and fragrant. Set aside to cool.

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter with granulated and brown sugar until fluffy.
4. Add eggs one at a time, beating after each. Stir in vanilla.
5. Alternate adding flour mixture and buttermilk to the wet mix, starting and ending with flour.
6. Fold in the toasted pecans.
7. Pour into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.
8. Let cool completely before frosting.

Make the Frosting:

1. In a saucepan, melt butter over medium heat. Stir in brown sugar and cream.
2. Bring to a gentle boil, then remove from heat. Let cool for 5–10 minutes.
3. Whisk in powdered sugar, vanilla, and salt until smooth and spreadable.
4. Spread over cooled cake immediately—it sets quickly.

Tips & Variations

• Use dark brown sugar in the frosting for deeper molasses notes.
• Add bourbon to the frosting for a grown-up twist.
• Turn it into cupcakes—just reduce bake time to 18–20 minutes.
• Add shredded coconut or chopped dates for extra texture.
• Make a layer cake and fill the middle with whipped cream or buttercream.

• Note

  Don’t overmix the batter—just blend until the flour disappears. And don’t skimp on the pecan toasting. It’s non-negotiable.

  Serving Suggestions

  • Serve warm with a scoop of butter pecan or vanilla ice cream.
  • Drizzle with salted caramel sauce for extra indulgence.
  • Pair with hot coffee, spiced cider, or bourbon neat.
  • Top with extra toasted pecans for crunch and visual appeal.

  

  Nutrition Information (Per Slice – Based on 12 servings)

  • Calories: 520
  • Fat: 31g
  • Saturated Fat: 14g
  • Carbohydrates: 55g
  • Sugar: 38g
  • Protein: 5g
  • Sodium: 300mg

  User Reviews/Comments

  Theresa J. (Montgomery, AL):
  “This cake tasted like something my grandma would’ve made. Everyone at Sunday dinner went for seconds.”

  Luis P. (Austin, TX):
  “Brown sugar frosting is out of this world. I added a splash of bourbon—game changer.”

  Megan F. (Seattle, WA):
  “Super moist and full of pecans. Made it for Thanksgiving and it was the first dessert to vanish.”

  FAQs

  Can I make butter pecan cake ahead of time?
  Yes, you can bake the cake a day or two ahead. Store unfrosted cake wrapped tightly at room temp. Frost just before serving.

  Can I freeze this cake?
  Absolutely. Wrap cooled, unfrosted layers in plastic and foil. Freeze up to 2 months. Thaw and frost as needed.

  What’s the best substitute for buttermilk?
  Mix 1 tablespoon lemon juice or vinegar into 1 cup milk. Let sit 5 minutes and use in place of buttermilk.

  Can I use pecan halves instead of chopped?
  For decoration, yes. But chopped pecans blend better into the batter and give more even crunch.

  Why is my frosting grainy?
  Make sure the brown sugar fully dissolves in the cream and butter before removing from heat. Let it cool a bit before adding powdered sugar.

  Can I make this as a sheet cake?
  Definitely. Bake in a 9×13 pan and spread the frosting right on top—simple and satisfying.

  Conclusion

  Butter pecan cake doesn’t try to impress you—it just shows up and delivers. Every bite is loaded with warm, nutty flavor, buttery cake, and that brown sugar frosting that hits like a slow Southern drawl. It’s the kind of dessert that makes you close your eyes and forget the world for a second.

  Whether it’s a holiday table centerpiece or just your way of saying “I deserve this,” this cake belongs in your rotation. No gimmicks. No tricks. Just butter, pecans, and a whole lot of soul.

  Curious about the origin of this flavor combo? Check out the Wikipedia article on butter pecan to see how this beloved flavor became a classic.

  Now get baking—this one’s too good to sit on the shelf.

  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

  For the Brown Sugar Frosting:

  • 1/2 cup (1 stick) unsalted butter

  • 1 cup packed brown sugar

  • 1/4 cup heavy cream

  • 2 cups powdered sugar, sifted

  • 1 teaspoon vanilla extract

  • Pinch of salt

  Instructions

  Toast the Pecans:

  1. In a skillet over medium heat, melt 2 tablespoons of butter.

  2. Add chopped pecans and toast, stirring often, for about 5 minutes until golden and fragrant. Set aside to cool.

  Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 pan.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a large bowl, cream butter with granulated and brown sugar until fluffy.

  4. Add eggs one at a time, beating after each. Stir in vanilla.

  5. Alternate adding flour mixture and buttermilk to the wet mix, starting and ending with flour.

  6. Fold in the toasted pecans.

  7. Pour into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.

  8. Let cool completely before frosting.

  Make the Frosting:

  1. In a saucepan, melt butter over medium heat. Stir in brown sugar and cream.

  2. Bring to a gentle boil, then remove from heat. Let cool for 5–10 minutes.

  3. Whisk in powdered sugar, vanilla, and salt until smooth and spreadable.

  4. Spread over cooled cake immediately—it sets quickly.