Go Back

Butter Pecan Cake

A delightful Butter Pecan Cake that’s buttery, nutty, and perfect for any occasion, whether it's a birthday celebration or a cozy tea party.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup butter, softened Butter makes everything better.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract The magical fairy dust of baking.
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 cup chopped pecans, toasted Extra for topping.
  • 1 cup caramel sauce For frosting and extra sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternately add the flour mixture and sour cream to the butter mixture, mixing just until combined.
  6. Gently fold in the toasted pecans.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  10. Frost with caramel sauce and top with more pecans.

Notes

Toast pecans for enhanced flavor. Allow cakes to cool completely before frosting to prevent melting.