Can You Make a Luscious, Nutty Butter Pecan Cake with Creamy Frosting in Just 65 Minutes?
Craving a decadent, crowd-pleasing dessert that’s perfect for special occasions? What if you could bake a tender, three-layer cake packed with toasted pecans and topped with a rich, pecan-studded frosting in just 65 minutes of active time? Butter Pecan Cake, a contest-winning recipe with 36 reviews, is your answer—ideal for birthdays, holiday gatherings, or gifting. Ready to fill your kitchen with warm, nutty aromas? Let’s get baking!
Overview: Why Butter Pecan Cake Shines
What makes Butter Pecan Cake so special? This award-winning cake combines a moist, buttery batter with the rich crunch of toasted pecans, layered and frosted with a velvety, pecan-filled frosting made with evaporated milk for extra creaminess. Baked in three 9-inch round pans, it’s a showstopper for celebrations, potlucks, or family desserts. The method is moderately easy, kid-friendly for simple tasks, and adaptable for dietary needs, yielding 16 generous slices.
Time requirement: 65 minutes active (40 minutes prep, 25 minutes cooking), plus cooling time. The three-pan method maximizes wow factor.
Difficulty level: Moderate. Toasting pecans, layering, and frosting require some attention, but the steps are straightforward. Three 9-inch round baking pans, mixing bowls, and a mixer are the main tools, and kids can help stir pecans or spread frosting.
Health perks: Pecans provide heart-healthy fats and antioxidants, while evaporated milk adds calcium. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome indulgence for 16 servings.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 slices (from three 9-inch layers). Each ingredient plays a key role, with swaps for flexibility.
Cake
- Chopped pecans (2-2/3 cups): Add toasted crunch and nutty flavor. Sub: Chopped walnuts or almonds; omit for nut-free (use crushed pretzels).
- Butter (1-1/4 cups, softened, divided): 1/4 cup toasts pecans, 1 cup enriches batter. Sub: Vegan butter or coconut oil.
- Sugar (2 cups): Sweetens and adds moisture. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (2 teaspoons): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking powder (2 teaspoons): Ensures a light rise. Sub: No substitute; critical for leavening.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
- 2% milk (1 cup): Adds moisture and tenderness. Sub: Plant-based milk or whole milk.
Frosting
- Butter (1 cup, softened): Creates creamy frosting. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (8 to 8-1/2 cups): Forms smooth, sweet frosting. Sub: Reduce to 7 cups for less sweetness or use maple sugar.
- Evaporated milk (5 oz can, ~2/3 cup): Adds rich creaminess. Sub: Plant-based cream or regular milk.
- Vanilla extract (2 teaspoons): Enhances frosting flavor. Sub: Almond extract or omit.
These ingredients are pantry-friendly, creating a wholesome, indulgent dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need three 9-inch round baking pans, mixing bowls, and a mixer. These steps are clear, with tips for success.
- Toast pecans: Preheat oven to 350°F (177°C). Place 2-2/3 cups chopped pecans and 1/4 cup butter in a baking pan. Bake for 10-15 minutes, stirring frequently, until toasted and browned. Set aside to cool. Tip: Watch closely to avoid burning; cool completely before using.
- Prep pans: Grease and flour three 9-inch round baking pans; optionally line with parchment for easy removal. Tip: Dust pans thoroughly to prevent sticking.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 2 cups sugar with a mixer until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each. Stir in 2 teaspoons vanilla. Tip: Room-temperature eggs and butter ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 3 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1 cup milk (start and end with dry, about three additions of dry and two of milk). Beat well after each addition. Stir in 1-1/3 cups toasted pecans. Tip: Fold pecans gently to avoid overmixing.
- Bake: Divide batter evenly among the three pans (about 1-1/2 cups per pan). Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes; rotate pans for even baking.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen cakes before removing.
- Make frosting: In a large bowl, cream 1 cup softened butter and 8 to 8-1/2 cups confectioners’ sugar. Add 5 oz evaporated milk and 2 teaspoons vanilla; beat until smooth. Stir in remaining toasted pecans (about 1-1/3 cups). Tip: Adjust sugar for desired thickness; start with 8 cups.
- Assemble and serve: Place one cake layer on a serving plate; spread with frosting (about 1 cup). Repeat with second layer. Top with third layer and frost top and sides. Slice into 16 pieces. Tip: Use an offset spatula for smooth frosting; chill briefly for cleaner cuts.
Assembly: Plate It Like a Pro
This cake is tall and golden with creamy, nutty frosting, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Slice into 16 wedges and place 1-2 per plate, showcasing the layers and pecan-flecked frosting. Tip: Cut with a serrated knife for neat slices.
- Garnish: Sprinkle with extra chopped pecans or drizzle with caramel sauce. Tip: A dusting of confectioners’ sugar adds elegance.
- Serving suggestion: Pair with coffee, tea, or vanilla ice cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a festive vibe, use white or gold-rimmed plates to highlight the golden cake and frosting. Serve on a cake stand for gatherings. Tip: Add a pecan half or edible flower for a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Tip: Cover tightly to prevent drying; store frosting separately if not serving immediately.
- Freezing: Freeze unfrosted layers in an airtight container for up to 3 months. Thaw overnight in the fridge, then frost fresh. Tip: Wrap each layer tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Toast pecans and mix dry ingredients up to 2 days ahead; store in airtight containers. Bake and frost fresh for best texture. Tip: Don’t assemble early—frosting may soften cake.
Health tip: Storing properly preserves the pecans’ healthy fats and evaporated milk’s calcium, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and plant-based milk (use coconut milk for frosting).
- Gluten-free option: Use gluten-free flour blend; check baking powder.
- Lower sugar: Reduce sugar to 1-1/2 cups in cake and 7 cups in frosting; add 2 tablespoons applesauce to cake.
- Chocolate twist: Add 1/2 cup mini chocolate chips to batter or drizzle frosted cake with melted chocolate.
- Spiced boost: Add 1/2 teaspoon cinnamon or nutmeg to batter for warmth.
- Nut-free option: Omit pecans; use crushed pretzels or oats in frosting.
Conclusion: Savor Your Butter Pecan Cake
You’re now ready to master Butter Pecan Cake! This wholesome, contest-winning dessert brings toasted pecans, buttery layers, and creamy frosting together for a treat that’s perfect for birthdays, holidays, or gifting. With just 65 minutes of active time and three pans, you can create a flavorful, showstopping cake that’s as delicious as it is elegant. Play with vegan or spiced twists to make it your own. Grab those baking pans, toast some pecans, and enjoy this nutty delight. Share your results in the comments—I’d love to hear how it turned out!
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Butter Pecan Cake
Description
Craving a decadent, crowd-pleasing dessert that’s perfect for special occasions? What if you could bake a tender, three-layer cake packed with toasted pecans and topped with a rich, pecan-studded frosting in just 65 minutes of active time? Butter Pecan Cake, a contest-winning recipe with 36 reviews, is your answer—ideal for birthdays, holiday gatherings, or gifting
Ingredients
Cake
- Chopped pecans (2-2/3 cups): Add toasted crunch and nutty flavor. Sub: Chopped walnuts or almonds; omit for nut-free (use crushed pretzels).
- Butter (1-1/4 cups, softened, divided): 1/4 cup toasts pecans, 1 cup enriches batter. Sub: Vegan butter or coconut oil.
- Sugar (2 cups): Sweetens and adds moisture. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (2 teaspoons): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
- Baking powder (2 teaspoons): Ensures a light rise. Sub: No substitute; critical for leavening.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
- 2% milk (1 cup): Adds moisture and tenderness. Sub: Plant-based milk or whole milk.
Frosting
- Butter (1 cup, softened): Creates creamy frosting. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (8 to 8-1/2 cups): Forms smooth, sweet frosting. Sub: Reduce to 7 cups for less sweetness or use maple sugar.
- Evaporated milk (5 oz can, ~2/3 cup): Adds rich creaminess. Sub: Plant-based cream or regular milk.
- Vanilla extract (2 teaspoons): Enhances frosting flavor. Sub: Almond extract or omit.
These ingredients are pantry-friendly, creating a wholesome, indulgent dessert
Instructions
- Toast pecans: Preheat oven to 350°F (177°C). Place 2-2/3 cups chopped pecans and 1/4 cup butter in a baking pan. Bake for 10-15 minutes, stirring frequently, until toasted and browned. Set aside to cool. Tip: Watch closely to avoid burning; cool completely before using.
- Prep pans: Grease and flour three 9-inch round baking pans; optionally line with parchment for easy removal. Tip: Dust pans thoroughly to prevent sticking.
- Cream wet ingredients: In a large bowl, cream 1 cup softened butter and 2 cups sugar with a mixer until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each. Stir in 2 teaspoons vanilla. Tip: Room-temperature eggs and butter ensure a smooth batter.
- Combine dry ingredients: In a medium bowl, whisk 3 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1 cup milk (start and end with dry, about three additions of dry and two of milk). Beat well after each addition. Stir in 1-1/3 cups toasted pecans. Tip: Fold pecans gently to avoid overmixing.
- Bake: Divide batter evenly among the three pans (about 1-1/2 cups per pan). Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes; rotate pans for even baking.
- Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen cakes before removing.
- Make frosting: In a large bowl, cream 1 cup softened butter and 8 to 8-1/2 cups confectioners’ sugar. Add 5 oz evaporated milk and 2 teaspoons vanilla; beat until smooth. Stir in remaining toasted pecans (about 1-1/3 cups). Tip: Adjust sugar for desired thickness; start with 8 cups.
- Assemble and serve: Place one cake layer on a serving plate; spread with frosting (about 1 cup). Repeat with second layer. Top with third layer and frost top and sides. Slice into 16 pieces. Tip: Use an offset spatula for smooth frosting; chill briefly for cleaner cuts.
FAQs: Your Questions Answered
Can I use whole pecans? Chop them for even toasting and mixing; whole pecans work as garnish.
What are the health benefits? Pecans provide healthy fats and antioxidants; evaporated milk adds calcium.
How do I know the cake is done? A toothpick comes out clean after 25-30 minutes.
Can I prep for a party? Yes! Toast pecans and mix dry ingredients 2 days ahead; bake and frost fresh.
Kid-friendly? Totally! Nutty flavor appeals to kids; omit pecans in frosting for smoother texture.
Why is my cake dense? Overmixed batter or cold eggs. Use room-temperature eggs and mix gently.
Gluten-free? Use gluten-free flour; check baking powder.
How to store leftovers? Room temp for 2 days, fridge for 5 days; reheat gently. Freeze unfrosted for 3 months; thaw before frosting.