Butter Pecan Cake with Cream Cheese Icing

Butter pecan desserts have a long-standing history in Southern American cuisine, where the combination of rich, buttery flavors and the natural sweetness of pecans has been a beloved staple. From ice creams to cookies, butter pecan has evolved into a classic flavor profile that exudes warmth and indulgence. One of the most cherished desserts in this category is the butter pecan cake. Known for its tender crumb and nutty richness, this cake has become a popular choice for special occasions like holidays, birthdays, and family gatherings.

What sets the butter pecan cake apart is the balance between the buttery cake base and the crunch of toasted pecans. This combination creates a textural contrast that elevates the flavor experience. To make the cake even more irresistible, it’s often paired with a tangy, creamy cream cheese icing. The tanginess of the cream cheese perfectly complements the rich, nutty cake, creating a well-rounded dessert that delights the palate.

Ingredients Overview 

The ingredients in a butter pecan cake are simple yet essential in creating its signature flavor. Let’s take a closer look at the key components that make this cake unforgettable:

1. Butter – As the foundation of both the cake and the butter pecan flavor, butter adds richness and moisture. High-quality butter is crucial for achieving the right texture and flavor in the cake. Opt for unsalted butter to have better control over the cake’s saltiness.
2. Pecans – Toasted pecans provide the essential crunch and flavor. Toasting the pecans enhances their natural oils, bringing out a deeper, more robust flavor that pairs perfectly with the buttery cake base. Fresh, high-quality pecans ensure a rich nutty essence.
3. Sugar – Granulated sugar is typically used in the cake batter for sweetness. Brown sugar can also be added to enhance the caramel-like notes of the pecans and butter.
4. Eggs – Eggs contribute structure and stability to the cake, helping it rise and maintain a soft, tender crumb.
5. Flour and Leavening Agents – All-purpose flour, combined with baking powder or baking soda, ensures the cake has the proper rise and a light texture.
6. Cream Cheese – The cream cheese used in the icing brings a tangy balance to the sweet, buttery cake. Full-fat cream cheese is preferred for the best texture and flavor. Combined with powdered sugar and a touch of vanilla, it creates a smooth, luscious icing that’s the perfect contrast to the dense, nutty cake.
7. Milk or Cream – Often added to both the batter and the icing for extra moisture and creaminess, this ingredient helps bind everything together for a silky-smooth texture.

Step-by-Step Instructions 

Preparing the Butter Pecan Cake

1. Step-by-Step Instructions for Making the Cake Batter:
   • Toasting the Pecans for Extra Flavor: Begin by preheating your oven to 350°F (175°C). Spread 1 ½ cups of pecans evenly on a baking sheet. Toast the pecans for 5-7 minutes, checking frequently to prevent burning. The pecans should become fragrant and lightly browned. Once toasted, remove from the oven and allow them to cool. Roughly chop the pecans for use in the batter. Pro Tip: Stir the pecans halfway through to ensure even toasting.
   • Creaming Butter and Sugar: In a large mixing bowl, cream together 1 cup of unsalted butter (softened) and 1 ½ cups of granulated sugar. Use an electric mixer on medium speed, blending for 4-5 minutes until the mixture is light and fluffy. The creaming process incorporates air, which helps give the cake a tender, fluffy texture. Pro Tip: Scrape down the sides of the bowl occasionally to ensure all ingredients are well mixed.
   • Mixing Dry and Wet Ingredients: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt. In another bowl, combine 1 cup of milk and 2 tsp of vanilla extract. With the mixer on low speed, alternate adding the dry and wet ingredients into the butter mixture, starting and ending with the dry ingredients. Be careful not to overmix the batter, as this can result in a denser cake. Pro Tip: Stop mixing as soon as the flour disappears into the batter.
   • Baking Process and Tips for Even Baking: Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing them and lining the bottoms with parchment paper. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Rotate the pans halfway through to ensure even baking. Pro Tip: Avoid opening the oven door too often, as this can cause the cakes to sink.
   • How to Test for Doneness: Insert a toothpick or skewer into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If the batter sticks to the toothpick, bake for an additional 2-3 minutes.
   • Cooling the Cake: Once the cakes are done, let them cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before icing.

Making the Cream Cheese Icing 

1. Detailed Instructions for Preparing the Cream Cheese Icing:
   • In a large bowl, combine 8 oz of softened cream cheese and ½ cup of unsalted butter (softened). Using an electric mixer on medium speed, beat the cream cheese and butter together for 2-3 minutes until smooth and well combined. Pro Tip: Make sure both ingredients are at room temperature to prevent lumps.
2. Mixing Techniques for a Lump-Free Icing:
   • Gradually add 3-4 cups of powdered sugar, ½ cup at a time, beating on low speed after each addition. Increase the speed to medium and beat for another 2-3 minutes until the icing is light and fluffy. Add 1-2 tsp of vanilla extract for flavor. Pro Tip: If the icing seems too thick, add 1-2 tbsp of milk or cream to reach your desired consistency. For a thicker icing, use less liquid.
3. Adjusting Sweetness and Consistency:
   • Taste the icing and adjust the sweetness by adding more powdered sugar if needed. If it’s too sweet, add a pinch of salt to balance the flavor. To make the icing thicker, add more powdered sugar; to thin it out, add a splash of milk.

Assembling the Cake 

1. How to Layer the Cake with Cream Cheese Icing:
   • Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of cream cheese icing over the top, using an offset spatula to spread it evenly. Place the second cake layer on top and press down gently to secure it. Pro Tip: Use a serrated knife to level the tops of the cakes if they are domed, creating a flat surface for stacking.
2. Tips for Icing a Cake Evenly:
   • Apply a thin layer of icing all over the cake as a “crumb coat.” This layer will seal in any loose crumbs and provide a smooth base for the final coat of icing. Refrigerate the cake for 15-20 minutes to set the crumb coat. After chilling, apply the remaining icing in an even layer over the top and sides of the cake. Use a spatula or cake scraper to smooth out the surface. Pro Tip: For a polished finish, dip the spatula in hot water and wipe it dry before smoothing the icing.
3. Optional: Decorating Ideas:
   • For extra decoration, sprinkle additional toasted pecans over the top of the cake or around the edges. A drizzle of caramel sauce or chocolate ganache can add an elegant touch. For a rustic look, leave the sides of the cake “naked,” with the layers peeking through the icing.

Tips for Success

1. Common Mistakes and How to Avoid Them:
   • Overbaking: Check the cake a few minutes before the suggested baking time. Overbaking can dry out the cake.
   • Uneven Icing: Make sure the cake is fully cooled before applying icing. Warm cakes can cause the icing to melt.
   • Too Sweet Icing: Balance sweetness with a pinch of salt or add lemon juice for a subtle tang.
2. Pro Tips for Beginners:
   • Room temperature ingredients are key for smooth batter and icing. Always allow butter, cream cheese, and eggs to come to room temperature before starting.
   • Use parchment paper to line the cake pans for easy removal.

Recipe Variations

1. Adding Spices:
   • Enhance the flavor by adding 1 tsp of cinnamon or a pinch of nutmeg to the cake batter. These spices complement the buttery, nutty flavor of the pecans and add warmth to the cake.
2. Gluten-Free or Dairy-Free Versions:
   • To make the cake gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, use plant-based butter and cream cheese alternatives, such as almond or coconut-based products.
3. Transforming the Cake into Cupcakes or Loaf Cakes:
   • This recipe can easily be adapted for cupcakes. Simply divide the batter into lined cupcake tins and bake for 18-22 minutes. For loaf cakes, bake in a greased loaf pan for 45-50 minutes or until a toothpick comes out clean.

Serving Suggestions

Butter pecan cake is perfect for special occasions such as birthdays, holidays, or family dinners. It pairs beautifully with beverages like coffee, tea, or a glass of dessert wine. The creamy tang of the cream cheese icing complements the richness of the cake, making it a crowd-pleaser at any event.

Storage and Make-Ahead Tips

To store the cake, keep it covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If you plan to make the cake ahead, you can freeze the un-iced cake layers wrapped tightly in plastic wrap for up to 3 months. When ready to use, thaw the layers at room temperature and then assemble with fresh icing.

FAQs Section

1. Can I use store-bought icing instead of homemade? Yes, you can use store-bought icing, but homemade cream cheese icing offers better flavor and texture. Store-bought versions can be overly sweet and lack the tanginess of fresh cream cheese.
2. How do I toast pecans without burning them? Spread the pecans in a single layer on a baking sheet and toast at 350°F for 5-7 minutes, stirring halfway through. Keep a close eye on them, as nuts can burn quickly.
3. What if I don’t have a mixer? Can I make this by hand? Yes, you can mix the batter and icing by hand using a whisk and spatula, but it will require more effort. Ensure the butter and cream cheese are soft to make mixing easier.
4. Can I use a different type of nut? Yes, walnuts or almonds can be substituted for pecans. However, pecans provide a richer, more traditional flavor.
5. How can I make the cake ahead of time? You can bake the cake layers in advance and freeze them for up to 3 months. Thaw the layers at room temperature, and ice the cake the day you plan to serve it.

Butter Pecan Cake with Cream Cheese Icing

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• Author: Munil

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Description

This Butter Pecan Cake with Cream Cheese Icing is the ultimate dessert for any occasion, combining the richness of buttery toasted pecans with the creamy tang of homemade cream cheese icing. Perfect for birthdays, holidays, or family gatherings, this cake offers a delightful balance of textures and flavors. The cake itself is moist and tender, filled with nutty toasted pecans that add a satisfying crunch. The luscious cream cheese icing complements the sweetness of the cake with its tangy, smooth finish, making this dessert a showstopper at any event. Whether you’re a beginner or a seasoned baker, this step-by-step recipe will guide you to success.

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Ingredients

Scale 1x2x3x

For the Butter Pecan Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup chopped pecans, toasted

For the Cream Cheese Icing:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for consistency)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
Prepare the Cake Batter:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Fold in the chopped pecans.
Bake the Cake:

Divide the batter evenly between the prepared cake pans or pour it into the 9×13-inch pan.
Bake for 25-30 minutes (or 35-40 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Cream Cheese Icing:

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing well.
Stir in the vanilla extract and enough milk to achieve your desired icing consistency.
Frost the Cake:

Once the cake has cooled completely, spread the cream cheese icing evenly over the top and sides.
Garnish with additional chopped pecans if desired.
Serve:

Slice and enjoy this rich and flavorful Butter Pecan Cake with Cream Cheese Icing! 
This cake combines the nutty flavor of buttered pecans with the creamy sweetness of cream cheese icing, creating a deliciously indulgent dessert. Enjoy!

Notes

• Toasting Pecans: Toasting the pecans is a crucial step in this recipe as it enhances their flavor. Make sure to toast them just until they’re fragrant and lightly browned, as they can burn quickly. Stirring halfway through helps ensure even toasting.
• Creaming Butter and Sugar: Creaming the butter and sugar together properly is essential for creating a light, fluffy cake. Be patient and mix for several minutes to incorporate enough air into the batter. If the butter is too cold, it won’t cream properly, so ensure it’s softened to room temperature.
• Avoid Overmixing: When combining the wet and dry ingredients, avoid overmixing the batter. Overmixing can result in a dense cake, so mix only until the flour is just incorporated.
• Cooling the Cake: Allow the cake layers to cool completely before icing. If the cake is even slightly warm, the icing will melt and become runny.
• Icing Consistency: If you prefer a thicker cream cheese icing, add more powdered sugar until you reach the desired consistency. For a thinner, more spreadable icing, add a small amount of milk or cream.
• Make-Ahead Tips: You can make the cake layers ahead of time and freeze them for up to 3 months. Just be sure to wrap them tightly in plastic wrap and store them in an airtight container. Thaw the layers at room temperature before icing.
• Decorating: For an added touch of elegance, sprinkle extra toasted pecans on top or drizzle with caramel sauce for extra richness and visual appeal.
• Customization: You can easily transform this cake into cupcakes or loaf cakes. See the variations section in the recipe for alternative baking times and options for different cake forms.

Butter Pecan Cake with Cream Cheese Icing