Buttery Pecan Cake with Brown Sugar Frosting

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Rich, moist, and perfectly nutty, this Buttery Pecan Cake with Brown Sugar Frosting is a classic Southern dessert that’s hard to resist. Each bite melts in your mouth with buttery richness, toasted pecan crunch, and an indulgent caramel-like frosting that wraps it all together.

Whether you’re celebrating a special occasion or just need a cozy baking project for the weekend, this cake brings comfort and warmth to the table. It pairs beautifully with a cup of coffee or tea, making it ideal for afternoon treats, family gatherings, or as the centerpiece of your holiday dessert spread.

Why You’ll Love This Buttery Pecan Cake with Brown Sugar Frosting

This cake hits all the right notes. It has a soft, buttery crumb packed with toasted pecans that give each slice amazing texture. The brown sugar frosting is luscious and creamy with deep caramel tones, offering just the right amount of sweetness without overwhelming the cake.

It’s the kind of dessert that feels both nostalgic and elegant, making it just as at home at a Sunday dinner as it is on a celebration table. Plus, it’s surprisingly easy to make from scratch!

What Kind of Pecans Should I Use for This Cake?

Toasted pecans are the secret to unlocking maximum flavor in this recipe. While raw pecans can be used, giving them a quick toast in the oven enhances their natural nuttiness and adds depth. Use fresh, unsalted pecans and chop them roughly—you want pieces big enough to add texture, but not so large that they overpower the cake.

If you want to take it up a notch, try using candied pecans or mixing in a few toasted walnuts for a twist. Just make sure they’re fully cooled before folding them into your batter.

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Ingredients for the Buttery Pecan Cake with Brown Sugar Frosting

Each ingredient in this cake plays an important role in creating the ideal flavor and texture:

• Unsalted Butter: Gives the cake its rich, buttery flavor and creamy structure. Essential for both the cake and the frosting.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Brown Sugar: Used in the frosting, it adds depth and a caramel-like flavor.
• Eggs: Provide structure and moisture.
• All-Purpose Flour: The foundation of the cake, giving it a soft yet sturdy structure.
• Baking Powder and Baking Soda: Leavening agents that help the cake rise.
• Salt: Balances the sweetness and enhances overall flavor.
• Whole Milk or Buttermilk: Adds moisture and richness to the cake batter.
• Vanilla Extract: Brings warmth and depth to both the cake and frosting.
• Toasted Pecans: The star ingredient! Adds crunch and nutty flavor.
• Powdered Sugar: Used in the frosting for smoothness and sweetness.
• Heavy Cream or Milk: Helps thin out the frosting to a spreadable consistency.

How To Make the Buttery Pecan Cake with Brown Sugar Frosting

Step 1: Toast the Pecans

Spread the chopped pecans on a baking sheet and toast at 350°F (175°C) for about 8-10 minutes until fragrant. Let them cool before adding to the batter.

Step 2: Prepare the Cake Batter

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the butter mixture, alternating with the milk. Stir until just combined. Fold in the cooled toasted pecans.

Step 4: Bake the Cake

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Step 5: Make the Brown Sugar Frosting

In a saucepan, melt butter and brown sugar together. Bring to a boil and stir until the sugar is dissolved. Remove from heat and let cool slightly. Beat in powdered sugar, vanilla, and enough cream to reach a spreadable consistency.

Step 6: Assemble the Cake

Place one cake layer on a serving plate and spread with frosting. Top with the second layer and frost the top and sides. Garnish with extra toasted pecans for a beautiful finish.

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How to Serve and Store This Buttery Pecan Cake with Brown Sugar Frosting

This cake is best served at room temperature, allowing the frosting to soften slightly and the flavors to fully develop. It feeds approximately 10–12 people, making it perfect for family gatherings or potlucks.

To store leftovers, cover the cake with plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. If chilled, let it sit out for 30 minutes before serving for best texture and taste.

What to Serve With Buttery Pecan Cake with Brown Sugar Frosting

Coffee or Espresso

The deep flavors of the cake pair wonderfully with a fresh cup of coffee or a rich espresso shot.

Vanilla Bean Ice Cream

A scoop of ice cream alongside a slice of this cake makes an indulgent dessert duo.

Fresh Berries

The tartness of raspberries or strawberries contrasts beautifully with the sweetness of the frosting.

Whipped Cream

A light and airy topping like homemade whipped cream adds extra decadence.

Bourbon or Brandy

For an adult pairing, a small glass of bourbon or brandy complements the cake’s nutty, caramel notes.

Creamy Chai Tea

The warm spices in chai tea echo the richness of the cake, making for a cozy pairing.

Salted Caramel Drizzle

Add a drizzle of salted caramel sauce on top of each slice for an extra luxurious touch.

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Frequently Asked Questions

Can I make this cake ahead of time?
Yes, absolutely! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day you plan to serve it.

Can I freeze this cake?
You can freeze the unfrosted cake layers for up to 2 months. Wrap them in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before frosting.

How do I prevent the cake from being too dense?
Be sure not to overmix the batter once you combine the wet and dry ingredients. Also, make sure your baking powder and soda are fresh for proper rising.

Can I make cupcakes instead of a whole cake?
Definitely! This batter makes excellent cupcakes. Just adjust the baking time to around 18–22 minutes and test for doneness with a toothpick.

Save This Pin For Later

Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you toast your pecans or add a twist with walnuts? Maybe you went wild with extra caramel drizzle?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

➡️ More Recipes on Meals We Share By Sally

Conclusion

Buttery, nutty, and wrapped in a dreamy brown sugar frosting, this cake is a total showstopper. It’s easy enough to make on a relaxed weekend but special enough for the holidays or birthdays. The toasted pecans give it texture, and that caramel-kissed frosting takes it to the next level.

Whether you’re new to baking or a seasoned pro, this is one of those cakes that becomes a forever favorite. Enjoy every bite!

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