Butter Pecan Cake
Butter Pecan Cake

Butter Pecan Cake

5 from 1 reviews
Butter Pecan Cake
Prep time
Cook time
Total time
We grew up eating butter pecan ice cream because it was my dad's favorite! If you love butter pecan too, this cake combines a tender butter pecan yellow cake with delicious whipped butter pecan cream cheese frosting!
Serves: 9-12
Cake Ingredients:
  • 1 1/2 cups pecans chopped
  • 1/2 cup plus 1/4 cup butter, divided
  • 1/2 cup water
  • 1 cup + 2 tablespoons cake flour
  • 1 cup white sugar
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon butter extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Butter Pecan Frosting Ingredients:
  • 4 cups powdered sugar
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 3/4 teaspoon almond extract
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  1. Make the cake: Preheat the oven to 375 degrees and grease an 8-inch square baking pan (I use spray the pan with cooking spray and then place a sheet of greased parchment in the bottom of the pan). In a skillet over medium-low heat, melt the 1/4 cup of butter. Add the pecans and toss to coat. Toast, stirring often, until the nuts are fragrant and toasted and the butter is lightly browned (adjust the temperature lower or higher if you notice your nuts are toasting too fast for the butter to brown or too slow for the butter not to burn). Set aside.
  2. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, butter extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Stir in 1 cup of the toasted pecans, reserving 1/2 cup for your frosting. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Let cool completely.
  3. Make the butter pecan frosting: In a large bowl, beat the cream cheese and butter together until combined. Gradually add the powdered sugar and beat until light and fluffy. Beat in the almond, vanilla, and butter extracts. Stir in the reserved toasted pecans (or reserve them to sprinkle over the frosted cake). Frost the cake and serve.


4 Comments on Butter Pecan Cake

  1. Natalie
    July 6, 2018 at 1:30 am (4 years ago)

    Looks so delicious! I love pecan desserts!

  2. Vivian Ruble (AKA Mom)
    July 6, 2018 at 10:01 am (4 years ago)

    Missing you, too, and Love you bunches! This looks so yummy! Butter Pecan still our favorite!

  3. Joanna
    July 6, 2018 at 5:47 pm (4 years ago)

    And now my stomach is growling for cake AND ice cream ????

  4. Anton
    July 7, 2018 at 6:31 pm (4 years ago)

    Oh no. I am home alone this weekend but I want to make this SO BAD. But if I make it, there’s no one to stop me from eating it…. My grandfather was an ice cream fiend and butter pecan was his favorite.


Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *