Butter Pecan Cake

Marsha Gardner


I am always looking for ways to use the pecans that we have growing in our yard. This is a wonderful cake with Butter Pecan Frosting.


★★★★★ 4 votes



  • CAKE

  • 3 Tbsp
  • 1 1/3 c
    pecans, chopped
  • 2/3 c
    butter, softened
  • 1 1/3 c
  • 2 large
  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    kosher salt
  • 2/3 c
  • 1 1/2 tsp
    pure vanilla extract

  • 3 Tbsp
    butter, softened
  • 3 c
    powdered sugar
  • 3 Tbsp
    plus 1 teaspoon milk
  • 3/4 tsp
    pure vanilla extract
  • ·
    reserved pecans

How to Make Butter Pecan Cake


  1. Melt 3 tablespoons butter in 9"x13" pan in 350-degree oven. When butter is melted add pecans and toast for 10 minutes. Cool
  2. Cream butter, in a large mixing bowl; gradually add sugar, beating until fluffy and sugar is dissolved.
  3. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, baking powder and salt; add to creamed mixture alternately with the milk, beginning and ending with the flour mixture.
  5. Stir in vanilla and 1 cups pecans, chopped; reserving remaining pecans for the frosting.
  6. Pour batter into 3 greased and floured 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cake 10 minutes in pan. Remove and cool completely on a wire rack.
    Cream butter; add sugar, milk and vanilla. beating until light and fluffy. Stir in chopped pecans. Frost cake.

Printable Recipe Card

About Butter Pecan Cake

Course/Dish: Cakes

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