Introduction

Butter Pecan Cake is a rich, moist dessert that combines buttery pecan flavor with creamy cream cheese frosting and a luscious caramel sauce. This layered cake is perfect for special occasions or any time you want to impress with a classic Southern treat.

A three-layer round cake covered smoothly in light beige cream with a shiny caramel drip running down the sides. The top layer is decorated with evenly spaced swirls of creamy frosting, each topped with a whole pecan half and small pieces of crumbled nuts scattered around. The base of the cake is lined with crushed pecans and some whole pecan halves placed on the white marbled cake stand. The background shows a clean white marbled surface with soft lighting highlighting the creamy texture and rich caramel color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 tablespoons dark rum (optional)
3 cups (360 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (240 ml) whole milk
1 cup (120 g) chopped pecans, toasted
1 cup (226 g) unsalted butter, softened (for frosting)
8 oz (225 g) cream cheese, softened
4 cups (480 g) powdered sugar
2 teaspoons vanilla extract (for frosting)
1 cup (200 g) granulated sugar (for caramel sauce)
6 tablespoons (85 g) unsalted butter, cut into pieces (for caramel sauce)
½ cup (120 ml) whipping cream (for caramel sauce)
1 teaspoon sea salt (for caramel sauce)

Instructions

Step 1: Make the caramel sauce first so it can cool. In a medium saucepan over medium heat, melt the granulated sugar, stirring frequently until it turns a deep amber color. Carefully whisk in the butter (it will bubble), then slowly add the whipping cream while stirring. Stir in the sea salt. Set aside to cool completely before using.
Step 2: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
Step 3: In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and dark rum if using.
Step 4: In a separate bowl, whisk the flour, baking powder, and salt together. Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Fold in the toasted pecans.
Step 5: Divide the batter evenly between the prepared pans. Bake 35–40 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Prepare the frosting by beating together 1 cup butter and cream cheese until smooth. Gradually add the powdered sugar, 1 cup at a time, beating until light and fluffy. Mix in 2 teaspoons vanilla extract.
Step 7: Once the cakes are cool, slice each cake horizontally to create four layers in total.
Step 8: Place the first layer on a serving plate and spread a thin layer of frosting over it. Drizzle 2–3 tablespoons of the cooled caramel sauce over the frosting, then sprinkle with a few chopped pecans if desired.
Step 9: Repeat this process for the second and third layers.
Step 10: Add the final cake layer and frost the top and sides with the remaining frosting.
Step 11: Garnish the cake by pressing pecan halves onto the sides and drizzling any leftover caramel sauce over the top. Add more pecans on top if you like.

Tips & Variations

Toast pecans gently in a dry skillet to enhance their flavor before adding them to the batter or using as garnish.
For a boozy twist, add the optional dark rum to the cake batter or drizzle a little on the layers before frosting.
If you prefer a lighter caramel sauce, reduce the butter to 4 tablespoons and omit the sea salt.
Use room temperature ingredients to help the batter and frosting mix smoothly.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. Leftover caramel sauce can be kept in an airtight container in the fridge for up to 2 weeks; warm gently before using.

How to Serve

A tall round cake with a smooth cream-colored frosting covers the sides and top. A shiny caramel sauce drips down the edges in uneven streams. The top edge is decorated with twelve swirls of light cream frosting, evenly spaced, each topped with a dark brown pecan half. Small bits of chopped pecan are sprinkled over the frosting swirls and around the base of the cake. The cake sits on a white marble cake stand with extra whole pecans scattered around the bottom edge. The background shows a white marbled texture and soft white tiles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without nuts?

Yes, you can omit the pecans if you have allergies or prefer a nut-free cake. The flavor will still be delicious but less textured.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. Avoid opening the oven too frequently to keep the temperature stable.