Time & Yield
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Prep Time: 25 minutes
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Cook Time: 28 minutes
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Cooling & Assembly: 30 minutes
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Total Time: ~1 hour 25 minutes
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Yields: One 3-layer 8-inch cake (10–12 servings)
Tools Used
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3× 8-inch cake pans
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Hand or stand mixer
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Mixing bowls
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Measuring cups & spoons
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Cooling racks
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Rubber spatula
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Offset spatula (optional)
Need a side dish with equally creamy flavor? Try the Creamy Mushroom Soup—pairs beautifully with buttery desserts.
Why This Is the Best Southern Butter Pecan Layer Cake
The Southern Butter Pecan Layer Cake isn’t just a cake — it’s a Southern tradition. From the nutty aroma of toasted pecans to the creamy butter frosting, every bite delivers warmth and joy. It’s an elevated version of vanilla cake that speaks of hospitality and celebration.
It’s no wonder many Southern kitchens pass this recipe down for generations. Want more from this sweet tradition? Add a drizzle of caramel or pair it with coffee for the full experience.
For more expert tips and ideas, this Butter Pecan Cake recipe on AllRecipes is a great reference with thousands of reviews.
Southern Butter Pecan Layer Cake
A fluffy Southern vanilla layer cake with toasted pecans and creamy butter frosting. Perfect for holidays or Sunday dessert.
- – 3× 8-inch cake pans
- – Hand mixer or stand mixer
- – Mixing bowls
- – Measuring cups
- – Cooling racks
- – Rubber spatula
- Cake
- – 2 1/4 cups (280g cake flour)
- – 1 tbsp baking powder
- – 1/2 tsp baking soda
- – 1/2 tsp salt
- – 1/2 cup butter
- – 1/2 cup vegetable oil
- – 1 1/2 cups sugar
- – 4 large egg whites
- – 1 tbsp vanilla extract
- – 1 cup buttermilk
- – 1 cup chopped toasted pecans
- Frosting
- – 1 cup butter
- – 3 1/2 cups powdered sugar
- – 1 tsp vanilla
- – 2–3 tbsp heavy cream
- – Pinch salt
- – Extra pecans for garnish
- Preheat oven to 350°F (175°C), grease and line 3 pans.
- Sift together dry ingredients.
- Beat butter, oil, and sugar until fluffy.
- Add egg whites, one at a time, then vanilla.
- Add dry mix and buttermilk alternately.
- Fold in toasted pecans.
- Divide into pans and bake 25–28 min.
- Cool on racks.
- Beat butter for frosting.
- Add sugar, cream, vanilla, salt; whip until fluffy.
- Layer and frost cake. Garnish with pecans.
– Use real buttermilk for best texture.
– Frosting can be chilled slightly before spreading.
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