Oh my goodness, if you’re looking for a cake that’s bursting with flavor and perfect for any occasion, my butter pecan cake recipe is just the thing! Imagine the rich, buttery goodness of a moist cake, combined with crunchy, toasted pecans that add a delightful crunch in every bite. It’s a match made in dessert heaven! Trust me, this isn’t just any cake; it’s a warm slice of comfort that will make your taste buds dance. Whether you’re celebrating a special occasion or just want to treat yourself on a cozy night in, this cake is sure to impress. And the best part? It’s super easy to whip up, so you can enjoy that delicious homemade taste without any fuss. Let’s dive into the ingredients and get baking!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup buttermilk, for that lovely moisture
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped and toasted for extra flavor
How to Prepare the Butter Pecan Cake Recipe
Let’s get ready to bake this delicious butter pecan cake! Follow these straightforward steps, and you’ll have a beautiful cake that’s ready to impress in no time. I promise, it’s easier than you might think!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar. Beat them until the mixture is light and fluffy—this usually takes about 3-5 minutes. You’ll love how it smells!
- Next, add in the eggs, one at a time. Make sure to mix well after each addition so everything incorporates perfectly.
- Now, it’s time to mix in the vanilla extract. This adds such a lovely depth of flavor to your cake!
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is key to ensuring even distribution of the leavening agents.
- Gradually add the dry ingredients to the buttery mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake, and we want it fluffy!
- Finally, fold in those deliciously toasted pecans. You’ll want to see those crunchy bits throughout your cake!
- Pour the batter into a greased cake pan, spreading it evenly. I like to use a spatula to smooth the top.
- Bake in your preheated oven for about 30-35 minutes. Keep an eye on it; it’s done when a toothpick inserted into the center comes out clean!
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here—your cake will be even more delicious once it’s cooled down!
Why You’ll Love This Recipe
- Rich, buttery flavor that melts in your mouth
- Moist texture thanks to the buttermilk and butter
- Simple preparation—perfect for bakers of all skill levels
- Toasted pecans add a delightful crunch and depth
- Ideal for celebrations, family gatherings, or a cozy night in
- Versatile enough to enjoy on its own or dressed up with icing
Tips for Success
To make sure your butter pecan cake turns out absolutely perfect, here are some tried-and-true tips that I swear by!
- Toast those pecans: Don’t skip this step! Toasting the pecans really enhances their flavor. Just spread them on a baking sheet and pop them in a 350°F (175°C) oven for about 5-7 minutes, keeping an eye on them so they don’t burn. The aroma will be heavenly!
- Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them mix together smoothly for that fluffy texture we all love.
- Mixing matters: When creaming the butter and sugars, take your time! Beat them until they’re light and fluffy—this creates a nice airiness in your cake. And remember, don’t overmix once you add the dry ingredients; just mix until everything is combined.
- Check for doneness: Ovens can vary, so keep an eye on your cake as it bakes. Start checking at the 30-minute mark. If the toothpick comes out with a few moist crumbs, it’s perfect!
- Cool it down: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from falling apart and ensures it keeps its shape.
Follow these tips, and you’ll be well on your way to baking a butter pecan cake that will have everyone coming back for seconds!
Serving Suggestions
When it comes to serving my butter pecan cake, the options are simply delightful! A dollop of whipped cream on top adds a light, airy sweetness that complements the rich flavors beautifully. If you’re feeling a bit indulgent, try pairing it with a scoop of vanilla ice cream—oh wow, the creaminess is just heavenly! For a cozy touch, I love to enjoy a slice with a warm cup of coffee or a comforting chai tea. Each of these combinations elevates the experience, making every bite even more enjoyable. Happy serving!
Nutritional Information
Just a quick note before we dive into the numbers: nutritional values can vary based on the specific ingredients and brands you use, so these figures are approximate. But here’s what you can typically expect per slice of my delicious butter pecan cake:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g
So, whether you’re indulging for a special occasion or enjoying a slice with your afternoon coffee, you can savor it knowing the delightful taste is worth every bite!
FAQ Section
Got questions about my butter pecan cake recipe? I’ve got you covered! Here are some common queries that pop up:
Can I substitute the buttermilk?
Absolutely! You can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk’s tangy flavor.
What if I don’t have pecans?
No worries! You can swap in walnuts or even almonds for a different nutty flavor. Just make sure to toast them for that extra crunch!
How should I store leftover cake?
Keep your leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but I recommend letting it come to room temperature before serving for optimal flavor.
Can I freeze the cake?
Definitely! Wrap it tightly in plastic wrap and aluminum foil, and it’ll be good for up to three months. Thaw it in the fridge overnight when you’re ready to enjoy it again!
Feel free to reach out if you have more questions or need tips! Happy baking!
Print
Butter Pecan Cake Recipe: 7 Steps to Pure Bliss
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist butter pecan cake that combines the flavors of butter and toasted pecans.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Fold in the toasted pecans.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Ensure pecans are toasted for better flavor.
- Serve with whipped cream or icing for added sweetness.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: butter pecan cake recipe
