Butter Pecan Cake

Butter pecan cake is a from-scratch 13×9 sheet cake with a soft buttermilk crumb, toasted pecans folded through the batter, and a thick brown butter vanilla icing that drips over the top. More butter-toasted pecans go on at the end. For more pecan desserts, try this pecan pie cobbler and these maple vanilla candied pecans.

Why You’ll Love This Butter Pecan Cake

• From-scratch buttermilk cake: flour, butter, white sugar, eggs and buttermilk make a soft, golden sheet cake.
• Toasted pecans in butter: some are folded into the batter and the rest go on top of the icing.
• Brown butter vanilla icing: browned butter, powdered sugar, vanilla and a splash of milk make a thick icing that drips down the sides.
• Easy 13×9 pan: one sheet cake is simple to bake, ice and cut into squares, and it holds well overnight.

What Is Butter Pecan Cake?

Butter pecan is a classic pairing of rich butter and toasted pecans, best known from ice cream, and it works just as well in a home sheet cake. This version starts with a simple buttermilk cake, folds in butter-toasted pecans, and finishes with a brown butter vanilla icing. For a short background on the flavor, see this overview of butter pecan.

Ingredients for Butter Pecan Cake

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 1/2 cups chopped pecans
• 3 tablespoons unsalted butter, for toasting the pecans

For the Brown Butter Vanilla Icing

• 1 cup unsalted butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons milk

Ingredient Notes

• Pecans: toast all of the chopped pecans in the 3 tablespoons of butter, then fold about 1 cup into the batter and save the remaining 1/2 cup for the top.
• Buttermilk: it keeps the cake tender. If you do not have it, stir 1 tablespoon lemon juice or white vinegar into 1 cup of milk and let it stand for 5 minutes.
• Cake butter: use softened unsalted butter so it creams smoothly with the white sugar.
• Brown butter: cook the icing butter until the milk solids turn amber and it smells nutty, then cool it until warm before beating in the powdered sugar.
• Milk: start with 2 tablespoons in the icing and add more only as needed so it stays thick but still slowly drips.

How to Make Butter Pecan Cake

1. Toast the pecans: melt the 3 tablespoons of butter in a skillet over medium heat. Add the chopped pecans and cook, stirring often, until fragrant and golden, 4 to 6 minutes. Cool on a plate, then set aside 1/2 cup for the topping and keep the rest for the batter.
2. Heat the oven: preheat the oven to 350°F. Grease a 13×9-inch baking pan, or line it with parchment.
3. Mix the dry ingredients: in a medium bowl, whisk the flour, baking powder and salt.
4. Cream the butter and sugar: beat the softened butter and white sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, then mix in the vanilla.
5. Add the buttermilk and flour: mix in the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix only until the batter is smooth, then fold in the larger portion of toasted pecans.
6. Bake: spread the batter evenly in the pan. Bake for 32 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake in the pan until just barely warm, about 30 to 45 minutes.
7. Brown the icing butter: melt the 1 cup of butter in a light-colored saucepan over medium heat. Cook, stirring often, until the milk solids turn amber and the butter smells nutty, 5 to 8 minutes. Pour it into a bowl, scraping in the browned bits, and cool until warm, 10 to 15 minutes.
8. Make the icing and finish: beat the powdered sugar and vanilla into the browned butter. Add the milk 1 tablespoon at a time until the icing is thick but still spreadable. Spoon it over the cake so it drips a little down the sides, then scatter the reserved toasted pecans on top. Let the icing set for 20 to 30 minutes before slicing.

Hands-on time is about 30 minutes, and baking takes 32 to 40 minutes, plus cooling and icing. The recipe serves 12.

Tips for the Best Butter Pecan Cake

• Do not skip the toasting step: cooking the pecans in butter is what gives the cake its butter pecan flavor.
• Use room-temperature ingredients: softened butter, eggs and buttermilk mix more evenly.
• Cool the browned butter: if it is still hot, the powdered sugar can melt and the icing turns thin.
• Do not overbake: pull the cake when the center is just set so the crumb stays soft.
• Let the icing set: waiting 20 to 30 minutes before slicing gives you cleaner squares.

What to Serve With Butter Pecan Cake

This cake is rich enough to serve on its own with coffee or cold milk. It also sits nicely beside these buttery pecan snowball cookies and this coconut cream cake. For another classic sweet, add this Indiana sugar cream pie.

Variations

• Two-layer cake: divide the batter between two greased 9-inch pans and bake at 350°F for 22 to 28 minutes. Cool, then fill and frost with the icing and finish with the reserved pecans.
• Extra pecans: toast an additional 1/2 cup chopped pecans in a little more butter and use them all on top.
• A little cinnamon: add 1/2 teaspoon ground cinnamon to the dry ingredients for a warmer cake.
• Thicker icing: use only 2 tablespoons of milk, or chill the icing for 10 minutes for heavier swirls.

Storage

Cover leftover butter pecan cake and keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. Let a chilled square sit out about 20 minutes before serving. Wrap squares tightly and freeze for up to 2 months, then thaw in the refrigerator. For leftover safety, see the USDA leftovers and food safety guidance.

FAQ

What is butter pecan cake?

It is a soft buttermilk sheet cake with butter-toasted pecans, finished with a thick brown butter vanilla icing and more pecans on top. This version bakes from scratch in a 13×9-inch pan.

Do I have to brown the butter for the icing?

Browning the butter gives the icing a deeper, nutty flavor that matches the toasted pecans. You can melt and cool the butter without browning it, but the icing will taste more like a plain vanilla icing.

Can I make butter pecan cake without buttermilk?

Yes. Stir 1 tablespoon lemon juice or white vinegar into 1 cup of milk, let it stand for 5 minutes, and use it in place of the buttermilk.

Why toast the pecans in butter?

Toasting brings out the pecan flavor, and the butter helps the nuts brown evenly. Folding some into the batter and scattering the rest on top gives you that flavor in every bite.

Can I make butter pecan cake ahead of time?

Yes. Bake and ice the cake the day before, then cover it once the icing has set. It slices cleanly after a rest.