Butter Pecan Cake

Ooo, classic choice 😌🍰
Here’s a rich, old-school Butter Pecan Cake—moist, nutty, and perfect with coffee.

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🧈 Butter Pecan Cake

Ingredients

Pecans

• 1 ½ cups chopped pecans
• 2 tbsp butter

Cake

• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 4 large eggs
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tbsp vanilla extract

Optional Frosting (Highly Recommended 😏)

• ½ cup butter
• 1 cup brown sugar
• ¼ cup heavy cream
• 2–2½ cups powdered sugar
• ½ tsp vanilla

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Instructions

1. Toast the pecans
   Melt 2 tbsp butter in a skillet, add pecans, and toast until fragrant. Set aside to cool.
2. Prep
   Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or two 9-inch pans.
3. Cream it up
   Beat butter and sugar until light and fluffy (3–4 min). Add eggs one at a time.
4. Dry + Wet
   Whisk flour, baking powder, baking soda, and salt.
   Alternate adding dry ingredients and buttermilk to the batter. Mix in vanilla.
5. Fold & bake
   Fold in toasted pecans. Pour into pan(s).
   Bake 45–55 min (Bundt) or 30–35 min (layer pans). Toothpick = clean.

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Brown Sugar Butter Frosting (Optional but elite)

1. Melt butter and brown sugar together; simmer 2 minutes.
2. Add cream, cool slightly.
3. Whisk in powdered sugar + vanilla until smooth.
4. Pour over cooled cake or spread between layers.

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Pro Tips

• Want extra Southern vibes? Add ¼ tsp nutmeg.
• Serve warm with vanilla ice cream and you’ve won dessert forever.
• Keeps super moist for 3–4 days (if it lasts).

If you want a Bundt-only version, sheet cake, or from-scratch vs boxed upgrade, tell me the vibe 😄