Easy Butter Pecan Cake

If you ask me, butter pecan cake is pure comfort on a plate.

This rich dessert brings together the nutty crunch of toasted pecans with buttery cake layers that melt in your mouth. The sweet, caramel-like flavors make every bite feel like a warm hug from your kitchen.

It’s made with simple ingredients you probably have on hand, plus plenty of pecans mixed right into the batter. A smooth buttercream frosting and more chopped pecans on top make this cake something special.

It’s the kind of dessert that brings families together around the table, perfect for birthdays or any day you want to treat yourself.

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What Kind of Pecans Should I Use?

For this butter pecan cake, you’ll want to use fresh pecans rather than ones that have been sitting in your pantry for months. Fresh pecans have a sweet, buttery flavor that really shines in this recipe, while older nuts can taste stale or even slightly bitter. You can buy pecans either as halves or pieces – both work perfectly fine since you’ll be chopping them anyway. Just make sure to toast them before adding to your batter, as this brings out their natural oils and gives them a deeper, nuttier flavor that pairs beautifully with the maple syrup in the cake.

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Options for Substitutions

This butter pecan cake has some room for swaps, though a few ingredients are best left as-is:

• Sour cream: You can substitute with Greek yogurt (same amount) or buttermilk (reduce to 1 cup and add 2 extra tablespoons of oil). Both will give you that tender, moist texture.
• Pure maple syrup: Honey works as a 1:1 swap, or you can use brown sugar (add 2 tablespoons to the cake and 3 tablespoons to the frosting) mixed with a tablespoon of water.
• Vegetable oil: Melted butter (cooled slightly) or canola oil work perfectly. You could even try melted coconut oil if you want a subtle coconut flavor.
• Pecans: Walnuts or toasted almonds make great substitutes. If you’re not a nut fan, you can leave them out entirely or add mini chocolate chips instead.
• Cream cheese frosting ingredients: For the frosting, stick with cream cheese and butter – they’re essential for that classic tangy-sweet flavor and smooth texture. However, you can reduce the powdered sugar to 3 cups if you prefer less sweetness.
• Whole milk: Any milk works here – 2%, buttermilk, or even non-dairy alternatives like almond or oat milk will do the job.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this butter pecan cake is not having your ingredients at proper room temperature – cold sour cream, milk, and eggs will cause your batter to curdle and result in a dense, uneven cake. Make sure to pull these ingredients out of the fridge at least an hour before you start baking, and if you’re in a hurry, place eggs in warm water for 10 minutes to bring them to temperature quickly. Another common error is overmixing the batter once you add the flour, which develops too much gluten and creates a tough cake – mix just until the flour disappears. For the frosting, be careful not to overbeat the cream cheese mixture or it will become too soft and won’t hold its shape, and always toast your pecans beforehand since raw nuts can taste bland and won’t give you that rich, nutty flavor this cake is known for.

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What to Serve With Butter Pecan Cake?

This rich, maple-sweetened cake is pretty perfect on its own, but a scoop of vanilla ice cream alongside each slice makes it even more special. The cool, creamy ice cream pairs beautifully with the warm spices and toasted pecans, especially if you serve the cake slightly warmed. A hot cup of coffee or black tea is also a great choice since the bitter notes balance out all that sweet, buttery goodness. For special occasions, try drizzling a little extra maple syrup over the top or serving it with some fresh whipped cream for an extra indulgent treat.

Storage Instructions

Store: This butter pecan cake keeps wonderfully covered at room temperature for up to 2 days, or in the refrigerator for up to a week. The cream cheese frosting means it’s best to refrigerate it if your kitchen is warm. Just bring it back to room temperature about 30 minutes before serving for the best flavor and texture.

Freeze: You can freeze this cake for up to 3 months! Wrap individual slices tightly in plastic wrap and then in foil, or freeze the whole cake in a freezer-safe container. I like to freeze slices separately so I can grab just what I need for a sweet treat later.

Serve: When you’re ready to enjoy frozen cake, let it thaw in the refrigerator overnight or at room temperature for about an hour. The frosting might look a little different after freezing, but the taste is still amazing. Give it a gentle stir if needed to smooth out the texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5400-6000
• Protein: 60-75 g
• Fat: 350-400 g
• Carbohydrates: 560-630 g

Ingredients

For the cake:

• 2 3/4 cups sifted all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2/3 cup vegetable oil
• 1/3 cup unsalted butter, at room temperature
• 1 cup white sugar
• 1/4 cup pure maple syrup
• 3 large eggs
• 1 1/4 cups sour cream, at room temperature
• 1/3 cup whole milk, at room temperature
• 1 tbsp vanilla extract
• 1 cup toasted pecans, chopped

For the frosting and garnish:

• 16 oz cream cheese, slightly firm but softened
• 1/2 cup unsalted butter, at room temperature
• 3 1/2 cups powdered sugar
• 1/4 cup pure maple syrup
• 1/4 tsp kosher salt
• 1/2 cup toasted pecans, chopped (for topping)

Step 1: Prepare the Pans and Preheat Oven

Preheat your oven to 325°F and place the racks in the top and bottom third positions.

Generously coat three 9-inch cake pans with nonstick baking spray to prevent sticking.

Step 2: Mix the Dry Ingredients

• 2 3/4 cups sifted all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt

In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt until well combined.

Set this dry mixture aside for later.

Step 3: Cream Wet Ingredients and Add Eggs

• 2/3 cup vegetable oil
• 1/3 cup unsalted butter, at room temperature
• 1 cup white sugar
• 1/4 cup pure maple syrup
• 3 large eggs

Add the vegetable oil, room temperature unsalted butter, white sugar, and maple syrup to the bowl of a stand mixer.

Beat on high speed for 2 minutes, until the mixture is pale and fluffy.

Then, add the eggs one at a time, mixing well after each addition to ensure the batter is smooth.

Step 4: Combine Wet and Dry Ingredients, Then Pecans

• dry mixture from Step 2
• 1 1/4 cups sour cream, at room temperature
• 1/3 cup whole milk, at room temperature
• 1 tbsp vanilla extract
• 1 cup toasted pecans, chopped

Reduce the mixer speed to low.

Add the dry mixture (from Step 2) in two additions, mixing just until incorporated.

Then add the sour cream, whole milk, vanilla extract, and chopped toasted pecans.

Mix gently until just combined—do not overmix the batter.

I like to scrape down the sides of the bowl to make sure everything is evenly mixed and the cake comes out tender.

Step 5: Bake and Cool the Cakes

• cake batter from Step 4

Divide the batter evenly among the prepared pans.

Bake in the preheated oven for about 25 minutes, rotating the cakes from top to bottom racks halfway through baking for even cooking.

The cakes are done when they start to pull away from the edges and the tops are a very light golden brown.

Remove from the oven and cool the cakes in their pans on a wire rack for 10 minutes, then turn them out onto the racks to cool completely for about 25 minutes.

Step 6: Make the Maple Cream Cheese Frosting

• 16 oz cream cheese, slightly firm but softened
• 1/2 cup unsalted butter, at room temperature
• 3 1/2 cups powdered sugar
• 1/4 cup pure maple syrup
• 1/4 tsp kosher salt

In the bowl of a stand mixer, place the slightly firm but softened cream cheese and room temperature unsalted butter.

Beat on high speed for 30 seconds, scraping down the sides of the bowl as needed.

Reduce the speed to low and gradually add powdered sugar, maple syrup, and kosher salt.

Once the sugar is incorporated, increase the mixer to high speed and continue beating until the frosting is smooth and thickened.

Chill the frosting in the refrigerator for 20-30 minutes until it stiffens slightly.

For a richer maple flavor, I sometimes add an extra splash of maple syrup here.

Step 7: Assemble and Serve the Cake

• chilled maple cream cheese frosting from Step 6
• cooled cakes from Step 5
• 1/2 cup toasted pecans, chopped (for topping)

Once the cakes (from Step 5) are completely cool and the frosting (from Step 6) is chilled and stiff, assemble the cake by spreading the maple cream cheese frosting generously between the layers and over the top.

Garnish the finished cake with chopped toasted pecans.

Slice and serve to enjoy!

Easy Butter Pecan Cake

Delicious Easy Butter Pecan Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 5700 kcal

Ingredients

  

For the cake:

• 2 3/4 cups sifted all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 2/3 cup vegetable oil
• 1/3 cup unsalted butter, at room temperature
• 1 cup white sugar
• 1/4 cup pure maple syrup
• 3 large eggs
• 1 1/4 cups sour cream, at room temperature
• 1/3 cup whole milk, at room temperature
• 1 tbsp vanilla extract
• 1 cup toasted pecans, chopped

For the frosting and garnish:

• 16 oz cream cheese, slightly firm but softened
• 1/2 cup unsalted butter, at room temperature
• 3 1/2 cups powdered sugar
• 1/4 cup pure maple syrup
• 1/4 tsp kosher salt
• 1/2 cup toasted pecans, chopped (for topping)

Instructions

 

• Preheat your oven to 325°F and place the racks in the top and bottom third positions. Generously coat three 9-inch cake pans with nonstick baking spray to prevent sticking.
• In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set this dry mixture aside for later.
• Add the vegetable oil, room temperature unsalted butter, white sugar, and maple syrup to the bowl of a stand mixer. Beat on high speed for 2 minutes, until the mixture is pale and fluffy. Then, add the eggs one at a time, mixing well after each addition to ensure the batter is smooth.
• Reduce the mixer speed to low. Add the dry mixture (from Step 2) in two additions, mixing just until incorporated. Then add the sour cream, whole milk, vanilla extract, and chopped toasted pecans. Mix gently until just combined—do not overmix the batter. I like to scrape down the sides of the bowl to make sure everything is evenly mixed and the cake comes out tender.
• Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 25 minutes, rotating the cakes from top to bottom racks halfway through baking for even cooking. The cakes are done when they start to pull away from the edges and the tops are a very light golden brown. Remove from the oven and cool the cakes in their pans on a wire rack for 10 minutes, then turn them out onto the racks to cool completely for about 25 minutes.
• In the bowl of a stand mixer, place the slightly firm but softened cream cheese and room temperature unsalted butter. Beat on high speed for 30 seconds, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add powdered sugar, maple syrup, and kosher salt. Once the sugar is incorporated, increase the mixer to high speed and continue beating until the frosting is smooth and thickened. Chill the frosting in the refrigerator for 20-30 minutes until it stiffens slightly. For a richer maple flavor, I sometimes add an extra splash of maple syrup here.
• Once the cakes (from Step 5) are completely cool and the frosting (from Step 6) is chilled and stiff, assemble the cake by spreading the maple cream cheese frosting generously between the layers and over the top. Garnish the finished cake with chopped toasted pecans. Slice and serve to enjoy!