Butter Pecan Icing Cake Recipe [Moist And Nutty]

Butter pecan icing cake recipe is a rich, nutty dessert that I have made many times, adjusting small details along the way to suit my taste.

The cake layers are soft and moist, filled with toasted pecans and a buttery batter that holds flavor beautifully. The icing is creamy, combining brown sugar, butter, and cream cheese for a decadent topping that enhances the cake’s natural richness.

I made some modifications to enhance the texture and deepen the pecan flavor. I will now show step-by-step how to make this butter pecan icing cake recipe from start to finish.

Why My Recipe Works

This butter pecan icing cake recipe works because the ingredients and steps create balance between flavor, texture, and moisture.

Toasting the pecans in butter brings out their natural nutty aroma and ensures they stay crunchy in the cake. Creaming the butter and sugar properly incorporates air, giving the cake a light, tender crumb.

Alternating the dry ingredients with milk keeps the batter smooth and prevents it from becoming dense. The butter pecan icing combines brown sugar, cream cheese, and butter, adding richness and sweetness that complements the nutty cake without being heavy.

How To Prepare Butter Pecan Icing Cake Recipe?

To create this butter pecan icing cake recipe with confidence, follow each step closely! I’ve broken down the process with clear guidance and helpful tips to make baking easier.

The kitchen tools I use can simplify your work, though they aren’t required. Even with basic equipment, you’ll achieve a rich, buttery cake loaded with toasted pecans and creamy, irresistible icing that everyone will love.

Recipe Overview

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 60 minutes

Course: Dessert / Cake

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Whisk
• 9-inch round cake pans (2)
• Saucepan
• Cooling rack
• Knife and cutting board

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 3 tablespoons unsalted butter
• 1 ⅓ cups chopped pecans
• 1 cup whole milk
• 2 large eggs, room temperature
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup butter, softened
• 1 ½ teaspoons vanilla extract

For the Butter Pecan Icing:

• 1 tablespoon heavy cream
• 1 ½ cups unsalted butter, softened
• 4 ½ cups powdered sugar
• ⅓ cup light brown sugar, firmly packed
• 6 oz cream cheese, softened
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract

Instructions

1. Toast Pecans:

In a small skillet, melt 3 tablespoons of butter over medium heat. Add 1 ⅓ cups chopped pecans and toast for 4–5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.

2. Prepare Cake Batter:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inches round cake pans. In a medium bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.

3. Cream Butter and Sugar:

In a large bowl, beat ⅔ cup softened butter with 1 ½ cups granulated sugar using an electric mixer until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition. Stir in 1 ½ teaspoons vanilla extract.

4. Combine Wet and Dry Ingredients:

Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the toasted pecans.

5. Bake the Cake:

Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare Butter Pecan Icing:

In a saucepan, melt 1 ½ cups butter with ⅓ cup light brown sugar over medium heat until golden and slightly nutty. Let cool slightly. In a large bowl, beat 6 oz softened cream cheese, 1 ½ teaspoons vanilla extract, 1 tablespoon heavy cream, and ¼ teaspoon salt until smooth. Gradually add 4 ½ cups powdered sugar and the brown butter mixture, mixing until fluffy.

7. Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous layer of icing over the top. Place the second cake layer on top and cover the entire cake with remaining icing, smoothing with a spatula. Optional: sprinkle extra toasted pecans on top for garnish.

8. Serve and Store:

Let the cake sit for 30 minutes before slicing for best flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts Of Butter Pecan Icing Cake Recipe

Why You’ll Love This Recipe

This butter pecan icing cake recipe delivers a moist, tender cake layered with rich, nutty flavor. Toasted pecans bring a satisfying crunch while enhancing the buttery taste.

The frosting is creamy and slightly caramel-like from the brown sugar, creating a decadent topping that spreads easily. The flavors are well-balanced, never too sweet, and the texture is soft yet structured enough to slice neatly.

Baking this butter pecan icing cake recipe allows a hands-on experience, from toasting pecans to whipping the icing, making it as enjoyable to make as it is to eat. It leaves a lasting impression on anyone who tries it.

Is Butter Pecan Icing Cake Recipe Healthy

The butter pecan icing cake recipe is indulgent rather than strictly healthy. It contains butter, cream cheese, sugar, and pecans, which provide rich flavor and texture but are high in calories, saturated fat, and sugar.

Pecans do add beneficial nutrients like healthy fats, protein, and fiber, but overall, this butter pecan icing cake recipe is best enjoyed as an occasional treat rather than a regular part of a health-focused diet.

Portion control, serving smaller slices, or pairing with fresh fruit can help balance indulgence while still enjoying the cake.

Expert Baking Tips

1. Make sure eggs, butter, and cream cheese are at room temperature. This ensures even mixing and a smooth, airy batter.

2. Toast pecans over medium heat until golden but not burnt. This enhances flavor and keeps them crunchy inside the cake.

3. Beat butter and sugar until light and fluffy. This incorporates air for a tender, soft cake.

4. Add flour mixture and milk in stages to prevent dense batter and ensure uniform texture.

5. Insert a toothpick at the center a few minutes before the timer ends to avoid over baking.

6. Allow the cake to cool fully on a rack. Applying icing too soon can make it melt and slide off.

Decorate And Serve Butter Pecan Icing Cake

Top the butter pecan icing cake recipe with toasted pecans, either whole or chopped, for texture and a polished look. Lightly drizzle caramel or butterscotch sauce across the icing for added sweetness and visual appeal.

Pipe simple rosettes or swirls around the edges with the butter pecan icing for a classic, elegant finish. A light dusting of powdered sugar can also add a delicate, refined touch.

Cut the butter pecan icing cake recipe into even slices and place on a platter for presentation. Arrange extra toasted pecans around the serving plate to complement the cake and make it visually inviting.

Best Variations For Butter Pecan Icing Cake Recipe

➤ Caramel Butter Pecan Cake: Add a layer of homemade or store-bought caramel sauce between the cake layers and drizzle some over the frosting for a richer flavor.

➤ Chocolate Butter Pecan Cake: Mix ¼ cup cocoa powder into the cake batter for a chocolaty twist that pairs beautifully with the nutty frosting.

➤ Maple Butter Pecan Cake: Substitute 2 tablespoons of sugar in the frosting with pure maple syrup for a warm, aromatic flavor.

➤ Coffee-Infused Butter Pecan Cake: Add 1–2 teaspoons of instant coffee to the batter to enhance the nutty taste with subtle coffee notes.

➤ Mini Butter Pecan Cupcakes: Bake the batter in cupcake liners, then top each with butter pecan icing and toasted pecans for individual servings.

Storage Recommendations

Store the butter pecan icing cake recipe at room temperature for 1–2 days in a covered cake dome or airtight container, keeping it away from heat and sunlight.

For up to 5 days, refrigerate the cake, wrapped tightly in plastic wrap or placed in an airtight container, and let it sit at room temperature 20–30 minutes before serving.

For long-term storage, freeze individual slices or the whole cake, wrapped in plastic and foil, and thaw in the refrigerator. Frosting remains stable in the fridge but softens at room temperature.

FAQs For Butter Pecan Icing Cake Recipe

Conclusion

This butter pecan icing cake recipe is a recipe everyone enjoys, and each time I make it, it turns out delicious and satisfying.

The method is easy to follow, making it simple to create a moist, flavorful cake with rich, nutty pecans and creamy icing. I often make this butter pecan icing cake recipe for special gatherings or just to treat myself, and it is always a hit.

The step-by-step process ensures great results every time, and I hope you try butter pecan icing cake recipe and enjoy the same delightful experience I have with this recipe.

More Butter Cake Recipes You’ll Love

Peanut Butter Loaf Cake Recipe | Best Snack Dessert

Homemade Gooey Pumpkin Butter Cake Recipe

Sol Agave Butter Cake Recipe – Easy Make

Ina Garten Salted Caramel Butter Cake Recipe

Moist Italian Butter Cake Recipe

Butter Pecan Icing Cake Recipe

Sophia

This butter pecan icing cake recipe works because the ingredients and steps create balance between flavor, texture, and moisture.

Toasting the pecans in butter brings out their natural nutty aroma and ensures they stay crunchy in the cake. Creaming the butter and sugar properly incorporates air, giving the cake a light, tender crumb.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dessert / Cake

Cuisine American

Servings 12 servings

Calories 450 kcal

Equipment

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Whisk
• 9-inch round cake pans (2)
• Saucepan
• Cooling rack
• Knife and cutting board

Ingredients

  

For the Cake:

• 2 cups all-purpose flour
• 3 tablespoons unsalted butter
• 1 ⅓ cups chopped pecans
• 1 cup whole milk
• 2 large eggs room temperature
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup butter softened
• 1 ½ teaspoons vanilla extract

For the Butter Pecan Icing:

• 1 tablespoon heavy cream
• 1 ½ cups unsalted butter softened
• 4 ½ cups powdered sugar
• ⅓ cup light brown sugar firmly packed
• 6 oz cream cheese softened
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract

Instructions

 

Toast Pecans:

• In a small skillet, melt 3 tablespoons of butter over medium heat. Add 1 ⅓ cups chopped pecans and toast for 4–5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.

Prepare Cake Batter:

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inches round cake pans. In a medium bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.

Cream Butter and Sugar:

• In a large bowl, beat ⅔ cup softened butter with 1 ½ cups granulated sugar using an electric mixer until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition. Stir in 1 ½ teaspoons vanilla extract.

Combine Wet and Dry Ingredients:

• Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the toasted pecans.

Bake the Cake:

• Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Butter Pecan Icing:

• In a saucepan, melt 1 ½ cups butter with ⅓ cup light brown sugar over medium heat until golden and slightly nutty. Let cool slightly. In a large bowl, beat 6 oz softened cream cheese, 1 ½ teaspoons vanilla extract, 1 tablespoon heavy cream, and ¼ teaspoon salt until smooth. Gradually add 4 ½ cups powdered sugar and the brown butter mixture, mixing until fluffy.

Assemble the Cake:

• Place one cake layer on a serving plate. Spread a generous layer of icing over the top. Place the second cake layer on top and cover the entire cake with remaining icing, smoothing with a spatula. Optional: sprinkle extra toasted pecans on top for garnish.

Serve and Store:

• Let the cake sit for 30 minutes before slicing for best flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Nutrition Facts Of Butter Pecan Icing Cake Recipe

Calories: 450 kcal | Fat: 28 g | Saturated Fat: 12 g | Carbohydrates: 50 g | Sugars: 35 g | Protein: 5 g | Fiber: 1 g | Sodium: 180 mg

Keyword Butter Pecan Icing Cake Recipe

Sophia

Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.