Old Fashioned Butter Pecan Cake Recipe
Old fashioned butter pecan cake recipe made from scratch has a rich, buttery flavor that melts in the mouth, complemented by the warm, nutty taste of finely chopped pecans.The cake is tender and moist, carrying the gentle sweetness of brown and granulated sugar throughout. The frosting adds a creamy, slightly caramelized layer that enhances the cake’s depth, creating a smooth, indulgent texture.
Equipment
- Large mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9×13-inch baking pan (or equivalent)
- Spatula
- Saucepan (for frosting)
- Wooden spoon
Ingredients
For the Cake:
- 1 ½ cups pecan halves very finely chopped
- 1 cup unsalted butter
- 1 ½ cups buttermilk room temperature preferred
- 3 cups cake flour
- 2 large eggs room temperature preferred
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar firmly packed
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
For the Frosting:
- 1 cup unsalted butter softened
- 1 can 5 oz evaporated milk
- 8 to 8 ½ cups confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray, then lightly dust it with flour.
Toast the pecans (optional)
- Spread the pecans on a baking sheet and place them in the oven for 5–7 minutes, until you can smell their aroma. Chop them finely and set aside.
Mix the dry ingredients
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream the butter and sugars
- In a large bowl, beat the butter with the granulated sugar and brown sugar until the mixture is light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
Combine wet and dry ingredients
- Add the dry ingredients and buttermilk to the butter mixture alternately, starting and ending with the dry ingredients. Mix gently until everything is just combined. Fold in the chopped pecans carefully.
Bake the cake
- Pour the batter into the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the frosting
- In a saucepan over medium heat, combine the butter and evaporated milk. Stir constantly as it comes to a gentle boil. Remove from heat, and then gradually add the confectioners’ sugar and vanilla extract. Beat the frosting until smooth and creamy.
Frost and serve
- Once the cake is completely cool, spread the frosting evenly over the top. Slice and enjoy. Any leftovers can be stored in an airtight container at room temperature for up to three days.
Notes
Note: For a more intense pecan flavor, you can lightly toast the pecans before chopping. The frosting is rich and buttery; ensure the cake is fully cooled before frosting to avoid melting.
Nutritional Amount Of Old Fashioned Butter Pecan Cake Recipe
Calories: 450 kcal | Fat: 24 g | Carbohydrates: 55 g | Protein: 4 g | Sugar: 38 g