Butter Pecan Cake Recipe

A slice of butter pecan cake being removed on a white background

5 from 23 votes

This Butter Pecan Cake has three delicious layers with pecans baked right in the batter and is topped with a maple cream cheese frosting and toasted pecans!

Prep Time20

Cook Time25

Cooling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 858kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Pecan Cake

2 ¾ cups all-purpose flour sifted
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
2/3 cup vegetable oil
1/3 cup unsalted butter room temp
1 cup granulated sugar
¼ cup pure maple syrup
3 large eggs
1 ¼ cup sour cream room temperature
1/3 cup whole milk room temperature
1 tablespoon vanilla extract
1 cup pecans chopped, toasted

For the Maple Cream Cheese Frosting

16 ounces cream cheese softened, but still slightly firm
½ cup unsalted butter room temperature
3 ½ cups confectioners’ sugar
¼ cup pure maple syrup
¼ teaspoon kosher salt
½ cup pecans chopped, toasted, for garnish

Instructions

For the Cake

Preheat oven to 325F. Set racks in top and bottom third positions. Prep 3 9-inch cake pans by spraying liberally with nonstick baking spray.
In a large bowl, mix together, flour, baking powder, baking soda, and salt. Set aside.
In bowl of stand mixer, add oil, butter, sugar, and maple syrup and mix for 2 minutes on high speed until pale and fluffy. Add eggs one at a time and combine until well combined.
Reduce speed and add dry ingredients in two additions. Add sour cream, milk, vanilla and pecans and continue on low speed until just mixed. Do not overmix.
Bake until cakes start to pull away from the edges and are a very light brown on top, about 25 minutes. Rotate cakes from top to bottom racks halfway through baking.
Remove cakes from oven and cool in pans on wire rack for 10 minutes. Turn cakes out of pans and finish cooling on wire racks, about 25 minutes.

For the Frosting

In bowl of stand mixer, place cream cheese and butter, and mix on high speed for 30 seconds. Scrape down sides of bowl.
Reduce speed to low and add confectioners’ sugar, maple syrup, and salt. Once the sugar is mixed in, increase the speed to high until smooth and thickened.
Chill in refrigerator for 20-30 minutes, until stiffened. Spread between layers and garnish with chopped pecans. Serve it up and enjoy!

Notes

How To Store

Pop your leftovers into a cake carrier or air tight container. Just make sure it's covered tightly to keep out the air, which can dry it out.

You can store the cake at room temp for up to 2 days but if you plan to keep it longer, pop it in the fridge.

How long does it last in the fridge?

It can keep in the fridge for up to 5 days. Just bring it to room temperature before serving for the best flavor and soft texture.

Can I freeze ?

Yep for sure boos! Unfrosted cake layers freeze great for up to 2-3 months. Just wrap super tightly in plastic wrap then add to freezer bags. You can also freeze leftover frosted cake slices the same way. They should last for up to 3 months as well.

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