Toasted Butter Pecan Cake

Toasted Butter Pecan CakePecans. I love these tasty little morsels. They are one of my favorite nuts. I put them in my cereal, toss a few into a bowl of fresh fruit, add them to just about any salad, they go great with cookies, candies and all by themselves.

So when I discovered this recipe, I couldn’t wait to try it. And it’s worth every second it took to put it together. It’s absolutely scrumptious!

If you try this recipe, please come back here and leave your comments. I’d really like to know what you think!
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Toasted Butter Pecan Cake

Serves 12-16

Ingredients for Cake

1¼ cup butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Directions for Cake

    1. Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans.
    2. In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
    3. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
    4. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
    5. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
    6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely. Logo

Ingredients for Frosting

2 packages (8 oz each) cream cheese, softened
1 cup (2 sticks) butter, softened
1 package (2 lbs) confectioners’ sugar
2 teaspoon vanilla extract
2 to 3 tablespoons milk, as necessary
extra chopped pecans for garnish, optional

Directions for Frosting

In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.


  • You may not need to add any milk to the frosting if it is already soft enough.
  • The amount of frosting is skimpy so I recommend going 1½ to 2 times more on this recipe.
  • If you have a favorite white or yellow cake recipe, you can use it instead and then follow the same step for making the toasted butter pecans, add them in, and absolutely use this frosting recipe. If you want to make a  2-layer cake instead of three layers, reduce the amount of pecans to 1¼ cups.

Toasted Butter Pecan Cake recipe courtesy of Laura’s Sweet Spot

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