Unlock the comforting flavors of autumn with this Easy Homemade Butter Pecan Cake, a delightfully uncomplicated recipe that brings the cozy, nutty essence of butter pecans right to your kitchen; it’s perfect for any occasion looking for a touch of homemade warmth and sweetness.
Key Ingredients for Easy Homemade Butter Pecan Cake
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 cup chopped pecans, toasted
For the Butter Pecan Glaze:
- ½ cup (1 stick) unsalted butter
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
- ½ cup chopped pecans, toasted (for topping)
How to Make Easy Homemade Butter Pecan Cake
This Easy Homemade Butter Pecan Cake is your ticket to a truly satisfying dessert experience with minimal fuss. In about 20 minutes of active preparation and 35-45 minutes of baking, you’ll have a moist, tender cake brimming with the warm, nutty notes of toasted pecans, all brought together by a lusciously drizzled butter pecan glaze. It’s the perfect balance of simple ingredients and rich, comforting flavor.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a Bundt pan. If toasting your pecans, spread them in a single layer on a baking sheet and bake for 5-7 minutes, or until fragrant and lightly browned. Let them cool before chopping.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Avoid overmixing.
- Fold in Pecans: Gently fold in the toasted, chopped pecans into the cake batter.
- Pour and Bake: Pour the batter evenly into the prepared baking pan (or Bundt pan) and spread to smooth the top. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. For a Bundt pan, baking time may be slightly longer, around 45-55 minutes.
- Cool the Cake: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. If using a Bundt pan, ensure it cools slightly before unmolding carefully.
- Prepare the Glaze: While the cake cools, make the glaze. In a small saucepan over medium heat, melt the ½ cup of butter. Once melted, remove from heat and whisk in the melted butter, powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and pourable. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.
- Glaze and Decorate: Once the cake is completely cool, drizzle the butter pecan glaze generously over the top. Sprinkle with the remaining toasted chopped pecans for an extra touch of texture and flavor.
Why You’ll Love This Easy Homemade Butter Pecan Cake
Prepare to fall head over heels for this Easy Homemade Butter Pecan Cake, a dessert that truly embodies comfort in every bite. Its star feature is the incredible, deep nutty flavor derived from toasted pecans, perfectly complemented by the rich, buttery undertones of the cake and its luscious glaze, creating a taste sensation that rivals any bakery. This cake stands out with its aromatic toasted pecans and a velvety smooth, decadent glaze, offering a delightful contrast in textures.
Plus, making this at home is incredibly cost-effective, saving you money while delivering a superior, homemade quality that’s packed with warmth and wholesome ingredients, a far cry from store-bought alternatives that often lack that personal touch. If you’ve enjoyed simple yet satisfying cakes like a classic pound cake or a spiced apple cake, you’ll adore how the butter pecan variation elevates everyday baking to something truly special. So, why not bring a slice of pure, nutty bliss to your table? Give this Easy Homemade Butter Pecan Cake a try and discover your new favorite go-to recipe!
Storing and Reheating Tips
To keep your Easy Homemade Butter Pecan Cake fresh and delicious, proper storage is key. Once cooled completely, cover the cake tightly with plastic wrap or place it in an airtight container. Store at room temperature for up to 2-3 days, or refrigerate for up to 5-7 days. The glaze can soften slightly in the refrigerator, so allow the cake to come to room temperature before serving for the best texture and flavor.
If you wish to freeze portions for later enjoyment, wrap individual slices securely in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. Frozen cake will remain fresh for up to 2-3 months. To reheat, remove from the freezer and let it thaw at room temperature. For a slightly warmer treat, you can gently microwave individual slices for 10-20 seconds, or until just warmed through.
Final Thoughts
This Easy Homemade Butter Pecan Cake is a testament to how simple ingredients can create something truly extraordinary, offering a comforting, delightful treat perfect for any gathering or quiet moment. We encourage you to bake this slice of nutty perfection and savor the homemade goodness it brings to your table.
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Easy Homemade Butter Pecan Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a Bundt pan. If toasting your pecans, spread them in a single layer on a baking sheet and bake for 5-7 minutes, or until fragrant and lightly browned. Let them cool before chopping.1 cup chopped pecans, toasted, 0.5 cup chopped pecans, toasted (for topping)
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.3 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Avoid overmixing.1 cup buttermilk, at room temperature
- Gently fold in the toasted, chopped pecans into the cake batter.1 cup chopped pecans, toasted
- Pour the batter evenly into the prepared baking pan (or Bundt pan) and spread to smooth the top. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. For a Bundt pan, baking time may be slightly longer, around 45-55 minutes.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. If using a Bundt pan, ensure it cools slightly before unmolding carefully.
- While the cake cools, make the glaze. In a small saucepan over medium heat, melt the ½ cup of butter. Once melted, remove from heat and whisk in the melted butter, powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and pourable. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.0.5 cup unsalted butter, 1.5 cups powdered sugar, 2-3 tablespoons milk (or heavy cream), 0.5 teaspoon vanilla extract
- Once the cake is completely cool, drizzle the butter pecan glaze generously over the top. Sprinkle with the remaining toasted chopped pecans for an extra touch of texture and flavor.0.5 cup chopped pecans, toasted (for topping)