Here’s a classic Pecan Cake recipe — buttery, soft, and loaded with toasted pecans. You can serve it plain, dusted with powdered sugar, or topped with cream cheese frosting, caramel glaze, or even bourbon icing.
🎂 Classic Southern Pecan Cake
🧾 Ingredients
For the cake:
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1 cup (226 g) unsalted butter, softened
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1¾ cups (350 g) granulated sugar
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5 large eggs, room temperature
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2½ cups (315 g) all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tsp vanilla extract
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1 cup (240 ml) whole milk or buttermilk
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1½ to 2 cups pecans, toasted and chopped
Optional Frosting or Toppings:
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Cream cheese frosting
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Caramel glaze
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Dusting of powdered sugar
🔪 Instructions
1. Prep oven & pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2. Toast the pecans (recommended)
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Spread pecans on a baking sheet and toast in the oven for 6–8 minutes until fragrant.
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Let cool, then chop.
3. Make the batter
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In a large bowl, cream together butter and sugar until light and fluffy (about 3–5 minutes).
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Add eggs, one at a time, beating well after each.
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Mix in vanilla extract.
4. Combine dry ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternate flour & milk
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Add the dry ingredients to the wet in 3 additions, alternating with milk in 2 additions. (Start and end with flour.)
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Fold in chopped pecans.
6. Bake
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Pour batter into the prepared pan(s).
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Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool completely before frosting or serving.
🧁 Optional Cream Cheese Frosting
Ingredients:
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8 oz (225 g) cream cheese, softened
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½ cup (113 g) unsalted butter, softened
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2–2½ cups (240–300 g) powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Directions:
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Beat cream cheese and butter until smooth.
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Add powdered sugar gradually, then mix in vanilla and salt.
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Spread over cooled cake.
📝 Tips & Variations
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Add-ins: Fold in ½ cup shredded coconut or chopped dates for more texture.
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Bundt version: Use a well-greased and floured bundt pan. Bake 50–60 mins.
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Bourbon twist: Add 1–2 tbsp bourbon to the batter or glaze for rich flavor.
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Storage: Keep covered at room temp for 2 days or refrigerate up to 5 days. Freezes well (unfrosted).
