Butter Pecan Cake
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This butter pecan cake is melt-in-your-mouth soft, loaded with pecans in every bite, and finished with a luscious brown sugar almond buttercream.
REBUILDING A BUTTER PECAN CAKE FROM THE GROUND UP
One of my favorite things about being a recipe creator is creating recipes specifically for my readers. This one was built from a request by my reader Jan, and it is, without a doubt, one of the best cakes I have ever made.
Jan shared that when she was a child, her mom used a Duncan Hines box mix that she would doctor up to include pecans, bake it in a 9″ x 13″ pan, and then top it with a “loose” almond icing. She wanted a cake reminiscent of what she enjoyed as a kid, but tweaked for her grownup preferences. After quite a bit of discussion about what Jan was looking for in a recreation, we landed on a stacked layer cake (for both of our preferences) and a thicker frosting that included cream cheese.
The result is this buttery, melt-in-your-mouth, soft-yet-textured cake that is equal parts sweet like butter pecan ice cream and savory enough to highlight the nutty and salty flavors of the pecans.
INGREDIENT HIGHLIGHTS: What You’ll Need TO MAKE This Cake
Here is a visual of the ingredients you will need, but be sure you’re scrolling down to the recipe card to see exact amounts and preparations you’ll need for each one.
THE CAKE BATTER
Because my cake recipe collection is quite extensive and I chatted with Jan about what kind of box mix her mom typically used, I chose to start with my yellow cake recipe rather than start building something that didn’t exist yet. I often start cakes with my white cake recipe, but I felt like this butter pecan cake should be a little more robust.
The difference between yellow cake and white cake lies exclusively in the eggs: yellow uses yolks, white does not. This gives it a thicker batter which I felt would hold up to pecan pieces better and a richer crumb in the final cake which seemed the best pairing with a full-bodied flavor like butter pecan.
That said, if you are interested in all of the whats and whys of my yellow cake, you can read through that through post, but here are some of the ingredients I want to make sure you’re selecting carefully.
ALL-PURPOSE FLOUR + CORNSTARCH: cake flour produces the softest crumb when it comes to cake baking. I like to use a combination of all-purpose flour and cornstarch to mimic cake flour, which is a little more accessible than purchasing cake flour to use for one recipe. If you would prefer to use cake flour, use the same amount of flour as the recipe calls for and omit the cornstarch. And of course, as always, weigh your flour for accuracy.
VEGETABLE OIL: you can use any oil you prefer here, just be sure you’re prepared for any taste that might shine through if you were to use something like melted coconut oil. This recipe was tested with vegetable oil, but I have made the yellow cake it was built from successfully with avocado oil.
EGGS + YOLKS: this recipe calls for 3 eggs that are separated and 2 egg yolks. This means you’ll use 5 yolks total and will use the 3 whites separately (they’re whipped and folded in later in the batter).
BUTTERMILK: this is crucial for the chemistry of the cake batter, but if you don’t have any on hand, you can make your own.
FINELY CHOPPED PECANS: you’ll want these nice and small, so pop them in a food processor or blender to ensure they’re fine enough.
THE BUTTERCREAM
This buttercream is unlike any that exist already on my site. While it does have a cream cheese base, I wouldn’t consider it a classic cream cheese frosting. We’re sweetening it with both powdered sugar and brown sugar to give it that extra sweet characteristic of butter pecan ice cream.
We’re also using almond extract alongside vanilla extract, which adds a nice complementary nutty element to the pecans. The almond flavor is subtle but detectable and marries all of the flavors of the cake and the frosting like a little almond bow.
HOW TO MAKE BUTTER PECAN CAKE: KEY STEPS
Prepare the dry ingredients: sifting the flour and cornstarch will mimic cake flour, and you’ll add the leavening agents and salt to this mixture to use in a bit.
Cream the butter + sugar: make sure it’s nice and fluffy but not too far gone. You’re looking for a mixture that turns slightly lighter yellow and is fluffy in texture. The oil will tamp down the fluffiness a bit once you add it, but the air will still be in there ready to disperse to the cake in the oven.
Add the yolks one at a time: adding the yolks is a slow process, so waiting until the previous yolk is mostly incorporated allows the batter to accept the fat and distribute it evenly.
Alternate dry ingredients + buttermilk: much like why we’re adding one yolk at a time, overloading the cake with all of the dry ingredients or all of the wet ingredients at one time can “flood” the batter and make it fall apart. Alternating these components keeps the batter together and helps it remain cohesive.
Add the pecans: add the pecans and just stir them in. They don’t need to be fully incorporated at this point.
Whip the egg whites + fold them in: you can whip your egg whites before you start anything or you can wait until this step. It’s a quick process! If you need your mixer for both the cake batter and the egg whites, you may prefer to get the egg whites done before you start the cake batter. Once they’re in the batter, fold gently to avoid deflating them.
Bake the cakes + let them cool: divide the batter evenly into the pans and bake until a tester comes out mostly clean.
Make the frosting: you can do this whenever you want! I always like to make my frostings well ahead of time, but you can do this right up until you’re ready to use it, if that works better for your process.
Assemble the cake: you can keep this cake two layers or do what I do with my carrot cake and split each layer in half to make 4 thinner layers. Your preference!
MY BEST SUCCESS TIPS
While this cake isn’t difficult, I do think it requires a bit more attention to the details of the method than something like my chocolate layer cake, which is basically a mix and bake situation. Here are my best tips to help you create a perfect butter pecan cake on the first try:
Sift the flour + cornstarch: sifting is a must in this recipe in order to bring air and lift to the crumb. Do not skip sifting because it feels unnecessary.
Separate the eggs before beginning: practicing mise en place, which means getting all of the ingredients portioned out and ready before beginning the recipe, is the best way to approach any recipe, but especially one where things get a little less straightforward than you expect. Use your extra egg whites to make some candied almonds (or pecans that you may have leftover– you can use them to garnish the cake).
Blend the pecans just a touch before adding egg whites: you want to give the pecans a head start on incorporating into the cake batter before the next step of adding the egg whites, but there’s no need to blend them in completely just yet. Give a few solid stirs before adding the egg whites.
Fold don’t stir in the egg whites: “just fold it in” is the name of the game here. Folding vs stirring means you’ll take your spatula straight down the middle of the batter, scoop up one half of the batter over the other half, then turn your bowl ¼ of a turn and repeat. This ensures the egg whites stay inflated and you’re not overmixing the batter.
Keep a careful watch on the oven: even though there is a bit of oil in this cake, it can still can dry out easily since it’s also made with butter. You want your tester to come out mostly clean. If it’s totally dry, your cake is likely overbaked.
THIS CAKE IS A MUST MAKE
When I tell you this is one of my most favorite cakes I’ve ever made, that means it’s competing with quite a few stunners (linked below as reader favorites). I think I can speak for all of us when I say we thank Jan’s mother for creating this cake in the first place, even if it’s not exactly the same. This cake brings a fun twist on a traditional cake flavor that boasts a little something extra without being too complicated.
And I bet if you served it with a scoop of butter pecan ice cream, it would be even more enjoyable… And Jan and I would both love an invitation over to taste test, mmkay?
MORE OF FRESH APRIL FLOURS READERS’ FAVORITE CAKE RECIPES
Butter Pecan Cake with Brown Sugar Almond Buttercream
Ingredients
BUTTER PECAN CAKE
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- ¼ cup (40g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 and ½ cups (300g) granulated sugar
- ¼ cup (56mL) vegetable oil
- 3 large eggs room temperature1 and separated2
- 2 large egg yolks room temperature1
- 2 teaspoons vanilla extract
- 1 cup buttermilk3 room temperature
- 1 cup (113g) pecan halves finely chopped4
BROWN SUGAR ALMOND BUTTERCREAM
- 1 cup (227g) unsalted butter softened to room temperature
- 4 ounces (113g) full fat block cream cheese softened to room temperature
- ¼ cup (50g) firmly packed light brown sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 and ½ cups (420g) powdered sugar
- 2 to 3 Tablespoons (30-45mL) milk or cream
Instructions
BUTTER PECAN CAKE
- Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round cake pans. Set aside.
- In a medium size bowl, sift together the flour and cornstarch. Whisk in the baking powder, baking soda, and salt. Set aside.2 and ¼ cups (270g) all-purpose flour, ¼ cup (40g) cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the oil and beat again until smooth. Stop the mixer and scrape down the sides and bottom of the bowl to insure all of the butter/sugar/oil is evenly dispersed.½ cup (113g) unsalted butter, 1 and ½ cups (300g) granulated sugar, ¼ cup (56mL) vegetable oil
- Turn the mixer speed back up to medium-high, then add the five egg yolks one by one, waiting until the previous egg yolk is fully incorporated before adding the next one. Add the vanilla extract and beat until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl again.3 large eggs, 2 large egg yolks, 2 teaspoons vanilla extract
- Turn the mixer speed to low and slowly alternate adding the dry ingredients in three parts and the buttermilk in two parts, starting and ending with the dry ingredients. Mix until just combined.1 cup buttermilk3
- Add the finely chopped pecans and stir until they start to disperse. Be sure you're not fully mixing them in just yet– a few stirs just to get them started is fine. They'll incorporate fully in the next step. Set the batter aside.1 cup (113g) pecan halves
- Beat the egg whites until soft peaks form, about 3 minutes. Add the whipped egg whites to the batter then gently fold them into the batter until fully incorporated. Do this slowly so as not to deflate the egg whites nor overmix the cake batter.
- Divide the batter evenly between the prepared pans. Bake for 30-34 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
BROWN SUGAR ALMOND BUTTERCREAM
- In a large bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter, cream cheese, and brown sugar on medium speed until smooth (about 3 minutes).1 cup (227g) unsalted butter, 4 ounces (113g) full fat block cream cheese, ¼ cup (50g) firmly packed light brown sugar
- Decrease mixer speed to low, then add the almond extract, vanilla extract and salt and mix until combined.2 teaspoons almond extract, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Slowly add the powdered sugar and continue to mix on low until a cohesive frosting starts to form. When you have added about half of the powdered sugar, add the milk or cream, then continue with the remaining powdered sugar. Increase the mixer speed to medium-high and beat until mixture is smooth.3 and ½ cups (420g) powdered sugar, 2 to 3 Tablespoons (30-45mL) milk or cream
ASSEMBLE THE CAKE
- Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with buttercream frosting. Spread evenly with an offset spatula.
- Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
- Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Video
Notes
- Room temperature eggs: it is crucial to use room temperature eggs when working with room temperature butter as it incorporates into batter much more evenly. You can read all about the importance of room temperature ingredients in this post.
- Separated eggs: you can combine all of the egg yolks (five total) in one bowl and keep the three egg whites in another separate bowl. Use your two additional egg whites to make some candied almonds (or candied pecans– same recipe) to use as garnish!
- Buttermilk: if you don’t have buttermilk, you can make your own– see my post about how to make homemade buttermilk.
- Pecans: you want the pecans finely chopped, so I suggest adding them to a food processor or blender. You want very tiny pieces, but some slightly larger pieces are fine.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Lynn,
I feel so honoured that you would replicate this box cake into a cake from scratch. Thank you as always for creating spectacular recipes and collaborating with me on the vision for the cake. Home baking is a love of mine and I cannot wait to bake, taste it, and of course, share it with mom.
Jan
I’m so glad we finally got to it 🙂 Thank you for sharing the idea with me!