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

Cook Mode Prevent your screen from going dark

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.