Butter Pecan Vanilla Cake

Name: Butter Pecan Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 4 large eggs; 1 tablespoon vanilla extract; 1 cup chopped toasted pecans; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 1 tablespoon vanilla extract; 1 cup chopped toasted pecans for decoration

Highlighted under: Classic Bakery Favorites

I love baking, and this Butter Pecan Vanilla Cake became a family favorite after the first bite. Each slice is a celebration of rich vanilla flavor paired with the crunchy texture of toasted pecans. The buttery base keeps the cake moist and tender, making it perfect for any occasion. Whether it's a cozy family gathering or a festive celebration, this cake is always met with smiles. It's simple to create but looks and tastes like a gourmet dessert that you would find in a bakery.

Created by

Mario

Last updated on 2026-02-09T16:57:27.438Z

When I first tried to make a Butter Pecan Vanilla Cake, I was amazed at how well the flavors blended together. The key is to toast the pecans before adding them to the batter, which enhances their nutty flavor and adds a lovely crunch to the cake. This tip transformed my dessert from good to absolutely delightful!

After perfecting the recipe, I discovered that using high-quality vanilla extract made a significant difference in taste. The rich aroma and flavor complemented the butter and nuts beautifully, creating a cake that feels like a warm hug. It's a recipe that brings people together and creates lasting memories.

Why You'll Love This Cake
Rich vanilla essence paired with crunchy pecans
Moist and buttery texture that lingers on your palate
Versatile for any celebration or as a delightful everyday dessert

The Importance of Fresh Ingredients

For the best Butter Pecan Vanilla Cake, using fresh and high-quality ingredients is crucial. This means choosing unsalted butter with a creamy texture, as it ensures that you can control the saltiness of your cake. I always recommend selecting organic eggs whenever possible; they typically have richer yolks, which contribute to a more vibrant flavor in your batter. Using freshly toasted pecans significantly enhances the cake's flavor profile; the oils in the nuts develop during the toasting process, adding a warm, nutty depth.

When it comes to flour, consider using a high-protein all-purpose flour for a cake that has structure but remains tender. Some bakers might think about using cake flour for a lighter crumb, but I find that all-purpose flour strikes this perfect balance for a rich, buttery cake like this. Make sure to measure the flour correctly; too much can lead to a dense cake. I always recommend spooning the flour into your measuring cup and leveling it off for the most accurate measurement.

Expert Tips for Baking Success

When mixing your cake batter, aim for a light and fluffy consistency by creaming the butter and sugars well. This should take about 3-5 minutes on medium speed until the mixture is pale and aerated. If you skip this step, your cake may turn out dense rather than moist and tender. Gradually adding the eggs one at a time also helps to maintain this texture; ensure each egg is incorporated before adding the next to avoid curdling. Visual cues are critical—look for a silky batter with no visible streaks of butter.

As you bake, keep an eye on your cake towards the end of the baking time. The edges should pull slightly away from the pan, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Remember, ovens can vary in temperature, so you might need to adjust your baking time by a few minutes. If the top of your cake overbakes or cracks, consider covering it loosely with aluminum foil to prevent further browning during the last few minutes.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
1 cup chopped toasted pecans
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 tablespoon vanilla extract
1 cup chopped toasted pecans for decoration

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with buttermilk, until fully combined. Gently fold in the toasted pecans.

Bake the Cake

Pour the batter into a greased 9x13 inch baking pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, and beat until fluffy. Stir in the vanilla extract.

Frost the Cake

Once the cake is completely cool, spread the frosting evenly on top. Sprinkle chopped toasted pecans over the frosting for decoration.

Enjoy Your Cake!

Pro Tips

For an extra touch, consider drizzling melted chocolate or caramel over the frosted cake before serving. Also, serving with a scoop of vanilla ice cream pairs beautifully with the flavors.

Storing and Serving

To keep your Butter Pecan Vanilla Cake fresh, store it in an airtight container at room temperature for up to three days. This helps maintain its moisture and flavor. If you need to keep it longer, consider refrigerating it; wrapped well, it can last for up to a week. For an even longer shelf life, freeze individual slices wrapped in plastic wrap and then aluminum foil. Thaw them overnight in the refrigerator before enjoying for the best texture.

When it's time to serve, I love to pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement the flavors. Fresh berries could also provide a refreshing contrast to the richness of the cake. If you want to dress it up for special occasions, drizzle some caramel sauce over each slice—this elevates the cake from a simple treat to a stunning dessert centerpiece.

Variations and Substitutions

While the classic Butter Pecan Vanilla Cake is a delight on its own, you can easily adapt it to suit various palates. For a chocolate twist, consider swapping out a portion of the flour for cocoa powder—this will require adjusting the sugar levels slightly to balance the flavors. You can also incorporate spices like cinnamon or nutmeg for a warm autumn flavor, or add a dash of almond extract in addition to the vanilla for a nutty depth.

For those with dietary restrictions, there are simple swaps you can make to adapt the recipe. Substitute the buttermilk with a dairy-free alternative, such as almond milk mixed with a tablespoon of vinegar. Use a vegan butter substitute in place of regular butter and flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) to create a fantastic vegan version without losing the cake's character.

Questions About Recipes

→ Can I use other nuts instead of pecans?

Yes, you can substitute walnuts or almonds for pecans, though the flavor will be slightly different.

→ What should I do if I don't have buttermilk?

You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk, letting it sit for 5 minutes.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw it before frosting.