Butter Pecan Cake

Tammy Raynes


Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy.

I've included my recipe for Butter Pecan Frosting at the end of the Directions.

To toast 1-1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan. Stir in nuts. Bake at 350 degrees for 10 minutes, stirring twice. Cool. Use as directed in this recipe.


★★★★★ 1 vote

35 Min


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  • 2/3 c
    butter or margarine, softened
  • 1 1/3 c
  • 2
  • 2 c
    all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
  • 2/3 c
  • 1 1/2 tsp
    vanilla extract
  • 1 1/3 c
    chopped pecans, toasted, divided

  • 3 Tbsp
    butter or margarine, softened
  • 3 c
    confectioners' sugar (powdered sugar)
  • 3 Tbsp
  • 3/4 tsp
    vanilla extract

How to Make Butter Pecan Cake


  1. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8" round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 10 minutes; remove from pans to wire racks to cool completely.

    Cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Printable Recipe Card

About Butter Pecan Cake

Course/Dish: Cakes

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