Brenda's Butter Pecan Cake

Brenda Newton


I came up with this cake after many comments on the blue ribbon butter pecan cake and everyone trying for a cake that looked like the picture shown. This is the recipe and the cake that I baked today 9-3-2011.


★★★★★ 2 votes

20 Min
25 Min


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  • 3 Tbsp
    butter melted
  • 1 c
    pecans, chopped
  • 3
  • 1 1/4 c
    butter melted
  • 1 3/4 c
  • 3 c
    flour (pilsbury self-rising)
  • 2 tsp
  • 8 oz
    sour cream
  • 1 tsp
  • 1/4 c
    milk + tsp at a time to make consistency of cake batter
  • 4 Tbsp
    butter softened
  • 1 box
    powdered sugar
  • ·
  • 2/3 - 1 c
    pecans, chopped
  • 1 tsp

How to Make Brenda's Butter Pecan Cake


  1. Melt butter in 9x13 pan and add 1 cup chopped pecans. Stir and toast in 350 degree oven for 10 mins.
  2. In small dish put 1/4 cup milk and 1 tsp. vinegar together and set aside.
  3. In meduim bowl melt 1 1/4 cups butter in microwave. In large mixing bowl mix eggs, butter, and sugar using spoon not mixer. Add sour cream and vanilla.
    Using a spoon keeps you from overbeating and allows it to rise better. I never use a mixer on cakes.
  4. Using spoon blend in flour. Add milk mixture. If too thick add addition milk one teaspoon at a time.
  5. Add toasted pecans. Pour into 2 greased and floured 9" pans or 3 - 8" pans. I only had 9" pans and did three, but should have just used two. That's why you see three layers in picture and they were about 1 1/2 - 2" tall. Cake is about 5".
  6. Bake at 350 for 25-30 minutes or until cake tester comes out clean or just before clean for moister cake. If you overcook it will be dry tasting.
  7. Icing - soften 3 Tbsps. butter in meduim bowl and add box of powdered sugar. Add vanilla. Add milk a little at a time until consistency of spreadable icing. Add 2/3 - 1 cup chopped pecans (untoasted) Ice cooled cake. Enjoy

Printable Recipe Card

About Brenda's Butter Pecan Cake

Course/Dish: Cakes
Hashtags: #butter, #Cream, #pecans, #sour, #milk

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