This butter pecan cake is melt-in-your-mouth soft, loaded with pecans in every bite, and finished with a luscious brown sugar almond buttercream.
Rebuilding a Butter Pecan Cake from the Ground Up
One of the best parts of recipe development is creating something specifically for a reader. This cake was created after a request from Jan, and it has quickly become one of my favorite cakes—soft, buttery, and full of pecan flavor.
Jan remembered a childhood cake made from a doctored Duncan Hines mix, baked in a 9″ x 13″ pan and topped with a loose almond icing. She wanted a grown-up version with stacked layers and a richer frosting that included cream cheese. The result is a tender, textured cake that evokes butter pecan ice cream while letting the nuttiness and salt of the pecans shine.
Below are ingredient highlights and essential technique points. Scroll to the recipe card for exact measurements and full instructions.
The Cake Batter
I built this cake from my yellow layer cake as a base because its richer crumb (from using egg yolks) holds chopped pecans well and supports the bold butter-pecan flavor. Here are a few ingredients to choose carefully.
All-purpose flour + cornstarch: I use a mix of all-purpose flour and cornstarch to mimic cake flour for a tender crumb. If you prefer cake flour, use the same total flour amount and omit cornstarch. Weighing flour is recommended for accuracy.
Vegetable oil: Any neutral oil works; the recipe was tested with vegetable oil but avocado oil also performs well. Avoid strongly flavored oils that might compete with the pecans.
Eggs + yolks: This cake uses five yolks total and three whipped whites. The whipped whites are folded in at the end to add lift and tenderness.
Buttermilk: Important for texture and flavor—if you don’t have it on hand, you can make a simple substitute.
Finely chopped pecans: Chop the pecans small (a food processor works well) so they distribute evenly throughout the cake.
The Buttercream
The brown sugar almond buttercream has a cream cheese base but differs from a classic cream cheese frosting. It combines brown sugar and powdered sugar for a deeper, ice-cream-like sweetness and uses almond extract alongside vanilla to enhance the nutty character.
Key Steps
Prepare the dry ingredients: Sift the flour and cornstarch together with the leavening and salt to mimic cake flour and add air.
Cream butter and sugar: Beat until light and fluffy, then add the oil. Scrape the bowl to keep the mixture even.
Add the yolks one at a time: Adding yolks slowly helps the batter accept fat and maintain structure. Add vanilla after the yolks.
Alternate dry ingredients and buttermilk: Add the dry and wet ingredients in alternating additions, starting and ending with dry, to avoid overworking or “flooding” the batter.
Add the pecans: Fold in the finely chopped pecans a few times just to start their incorporation; they’ll finish blending when you fold in the whipped whites.
Whip the egg whites and fold them in: Beat whites to soft peaks and gently fold into the batter to preserve air and tenderness.
Bake and cool: Divide batter evenly, bake until a tester is mostly clean, then cool completely in the pans before removing.
Make the frosting: The buttercream can be prepared ahead. It combines butter, cream cheese, brown sugar, almond and vanilla extracts, powdered sugar, and a small amount of milk or cream to reach the right consistency.
Assemble the cake: Stack and frost as you like—two layers or four thin layers by splitting each baked layer. Chill briefly for a sturdier crumb if needed, then finish frosting and serve.
My Best Success Tips
This cake rewards careful technique. Follow these tips for the best results on your first try:
Sift the flour and cornstarch: Sifting adds air and produces a lighter crumb—don’t skip it.
Separate the eggs before you start: Having yolks and whites ready makes the process smoother. Leftover whites can be used for meringues or candied nuts.
Give the pecans a head start: Stir chopped pecans into the batter briefly before adding egg whites so they begin to distribute evenly.
Fold, don’t stir, the egg whites: Use a gentle folding motion to preserve air and avoid overmixing.
Watch the oven closely: Aim for a tester that comes out mostly clean. If it’s completely dry, the cake may be overbaked.
This Cake Is a Must Make
This is truly one of my favorite cakes. It reimagines a nostalgic childhood flavor with a slightly more refined texture and a richer frosting. It’s easy enough to make and special enough to serve for any occasion.
It’s delightful served with a scoop of butter pecan ice cream for an extra touch. If you try it, I hope you love it as much as Jan and I do.
Print Recipe
Butter Pecan Cake with Brown Sugar Almond Buttercream
Ingredients
Butter Pecan Cake
- 2 and ¼ cups (270g) all-purpose flour
- ¼ cup (40g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 and ½ cups (300g) granulated sugar
- ¼ cup (56mL) vegetable oil
- 3 large eggs, room temperature and separated
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup (113g) pecan halves, finely chopped
Brown Sugar Almond Buttercream
- 1 cup (227g) unsalted butter, softened
- 4 ounces (113g) full fat cream cheese, softened
- ¼ cup (50g) firmly packed light brown sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 and ½ cups (420g) powdered sugar
- 2 to 3 Tablespoons (30–45mL) milk or cream
Instructions
Butter Pecan Cake
- Preheat oven to 350°F (177°C). Grease and flour two 8″ round cake pans.
- Sift together flour and cornstarch. Whisk in baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar on medium-high until light and fluffy, about 3–4 minutes. Add oil and beat until smooth. Scrape the bowl.
- With the mixer running, add the five egg yolks one at a time, waiting for each to incorporate. Add vanilla. Scrape the bowl again.
- On low speed, alternate adding the dry ingredients in three parts with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the finely chopped pecans just until they begin to disperse.
- Beat the reserved egg whites to soft peaks (about 3 minutes). Gently fold the whipped whites into the batter until fully incorporated.
- Divide batter evenly between the prepared pans and bake 30–34 minutes, or until a toothpick comes out mostly clean. Cool completely in the pans on a wire rack before removing and assembling.
Brown Sugar Almond Buttercream
- Beat butter, cream cheese, and brown sugar on medium until smooth, about 3 minutes.
- Mix in almond extract, vanilla, and salt on low speed.
- Slowly add powdered sugar on low until a cohesive frosting forms. When about half added, add milk or cream, then finish adding powdered sugar. Increase speed to medium-high and beat until smooth.
Assemble the Cake
- Trim cooled cake layers for flat surfaces. Place one layer on a plate or stand and spread buttercream. Top with the second layer (cut side down). Chill 10 minutes for stability if desired, then finish frosting the top and sides.
- Make ahead: Cakes and frosting can be prepared up to 1 day ahead. Unfrosted layers freeze up to 2 months; thaw overnight in the refrigerator. Frosted cake may be frozen up to 2 months; thaw overnight and bring to room temperature before serving.
Notes
- Room temperature eggs: Room temperature eggs incorporate more evenly with room temperature butter.
- Separated eggs: Combine the five yolks together and keep the three whites separate until whipping. Extra whites can be used for meringues or candied nuts.
- Buttermilk: If you don’t have it, a homemade substitute works fine.
- Pecans: Finely chop pecans in a food processor for even distribution; a few slightly larger pieces are fine for texture.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.