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from-scratch southern butter pecan cake
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4.15 from 54 votes

Southern Butter Pecan Cake

Moist Southern Butter Pecan Cake loaded with pecans and frosted with a pecan brown sugar cream cheese frosting!
Course cake, Dessert
Cuisine American, southern
Keyword butter pecan, cake, cream cheese frosting, pecans
Prep Time 30 minutes
Cook Time 28 minutes
Servings 10 people

Ingredients

TOASTED PECANS

  • cup pecan chips
  • 3 tablespoons unsalted butter melted
  • ½ teaspoon cinnamon

CAKE

  • 2 cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • cups granulated sugar
  • ½ cup light brown sugar packed
  • 12 tablespoons unsalted butter room temperature
  • 2 eggs
  • 1 egg yolk
  • teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ cup sour cream
  • 1 cup whole milk

BROWN SUGAR CREAM CHEESE FROSTING

  • 8 oz cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • ½ cup fresh light brown sugar (soft, with no lumps)
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple extract
  • salt, pinch
  • cups powdered sugar
  • ½ cup buttered pecan chips

Instructions

  • Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

Prepare the Pecans

  • In a large bowl, toss pecan chips with melted butter and cinnamon.
  • Place in a single layer on a baking sheet and bake at 350 for 6 minutes, flipping halfway. Pecans should be fragrant & slightly crunchy when removed from the oven. They will become crunchier as they cool.
  • Let pecans cool on the pan once cooled, removed 1/2 cup of pecans, and blend in a food processor until creamy. Set aside until ready to use.

Make the cake!

  • In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together granulated sugar, brown sugar, and butter.
  • Mix in eggs and egg yolk.
  • Mix in vanilla extract, maple extract, and sour cream.
  • Mix the dry ingredients into the wet ingredients, alternating with the milk.
  • Once batter is combined and fluffy, stir in the pecan butter and 1/2 cup of the butter pecan chips (reserve the other 1/2 cup for the frosting)
  • Pour batter evenly into prepared pans and bake for 25-28 minutes or until a toothpick inserted into the center comes out clean (may need more or less time so check on it at the 25-minute mark)
  • Allow the cakes to cool in the pan until the pans are cool enough to touch, and then carefully, remove them from the pans and allow them to cool completely on a cooling rack.

Make The Frosting

  • In a large bowl, cream together cream cheese, and butter.
  • Add brown sugar and mix until fluffy and light. (The brown sugar should be completely mixed in and creamy without a gritty texture)
  • Mix in vanilla extract, maple extract, and a pinch of salt.
  • Gradually mix in powdered sugar until frosting is smooth and creamy.
  • Frost cooled cakes.

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