a Butter Pecan Cake with Cream Cheese Frosting 🧁🌰 — moist vanilla butter cake packed with chopped pecans and covered in a creamy frosting.

Here’s a full, from-scratch recipe:

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Butter Pecan Cake with Cream Cheese Frosting

🧁 Ingredients

For the Cake:

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• 3 cups (375g) all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup (240ml) whole milk, room temperature

• 1 cup (120g) chopped pecans, lightly toasted

For Toasting Pecans:

• 1 tbsp butter

• 1 cup pecan halves or pieces

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🍰 Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened

• ½ cup (113g) unsalted butter, softened

• 3–4 cups (360–480g) powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp heavy cream (if needed for consistency)

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🔥 Instructions

1️⃣ Toast the Pecans

1. Melt 1 tbsp butter in a skillet over medium heat.

2. Add pecans and toast 3–5 minutes, stirring frequently.

3. Cool completely, then chop.

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2️⃣ Make the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 9-inch round cake pans.

3. In a bowl, whisk together flour, baking powder, and salt.

4. In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).

5. Add eggs one at a time, mixing well after each.

6. Mix in vanilla.

7. Alternate adding dry ingredients and milk (start and end with dry).

8. Fold in toasted pecans.

9. Divide batter evenly into pans.

10. Bake 25–30 minutes, or until a toothpick comes out clean.

11. Cool in pans 10 minutes, then transfer to wire rack to cool completely.

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3️⃣ Make the Frosting

1. Beat cream cheese and butter until smooth and creamy.

2. Gradually add powdered sugar.

3. Mix in vanilla.

4. Add cream if needed for a smooth, spreadable consistency.

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4️⃣ Assemble

1. Place first cake layer on plate.

2. Spread frosting evenly on top.

3. Add second layer and frost top and sides.

4. Optional: Press extra chopped pecans onto sides.

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💡 Tips for Extra Flavor

• Brown the butter before creaming for deeper flavor.

• Replace ½ cup white sugar with brown sugar for richer taste.

• Add ½ tsp butter extract for bakery-style flavor.

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If you’d like, I can also give you:

• A sheet cake version

• A 3-layer bakery-style version

• Or a southern-style brown butter butter pecan cake (extra rich!)