Butter Pecan Vanilla Cake

Name: Butter Pecan Vanilla Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, browned; 1 cup granulated sugar; 1 cup brown sugar, packed; 4 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup pecans, chopped and toasted; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Cozy Dessert Classics

I absolutely love how light and tender this Butter Pecan Vanilla Cake turns out every time I make it. The combination of rich buttery flavor and toasted pecans creates a delightful contrast that keeps me coming back for more. When I take a bite, I can really appreciate the soft crumb and the subtle sweetness. Not only is it a treat for the taste buds, but its inviting aroma wafts through my kitchen, making it hard to resist slicing another piece. It's my go-to recipe for special occasions and family gatherings.

Created by

Ella

Last updated on 2026-02-09T15:54:27.432Z

As I made this Butter Pecan Vanilla Cake last week, I discovered the magic of browning the butter. It adds a depth of flavor that perfectly complements the vanilla and pecans. I recommend taking your time to toast the pecans until they’re fragrant, as this step elevates the cake to a new level. Finding that balance between moist and fluffy was key, and using cake flour was my secret weapon!

On my last baking adventure, I decided to experiment with different frostings. While classic vanilla buttercream is always a winner, I found that a cream cheese frosting adds a delightful tang, balancing the sweetness beautifully. Remember to let your cake cool fully before frosting for the best results—it makes all the difference!

Why You'll Love This Recipe
The luxurious blend of butter and pecans creates an unforgettable flavor profile.
Each slice is incredibly moist, ensuring the cake melts in your mouth.
It's easy to customize with different frostings to suit any occasion.

Understanding the Role of Browned Butter

Browned butter is a key ingredient in this Butter Pecan Vanilla Cake, imparting a rich, nutty flavor that complements the sweetness of the sugars. The process of browning adds depth to the cake's flavor profile, transforming the melted butter into a golden-brown liquid with a toasty aroma. To achieve the perfect browned butter, cook it over medium heat, swirling frequently, until it reaches a light amber color and a nutty scent wafts through the kitchen. Be cautious not to burn it, as bitterness can ruin your cake's taste.

Using browned butter can lead to a slightly denser cake, which is why balancing it with the right leavening agents like baking powder and baking soda is essential. This ensures that the cake rises beautifully while maintaining a moist and tender texture. If you're looking to make a variation, you can substitute half the butter with coconut oil for a unique flavor twist, but remember to still brown it for that signature taste.

The Importance of Proper Mixing

Mixing technique plays a vital role in the texture of your cake. When combining the sugars with the browned butter, it's important to beat this mixture until it achieves a creamy consistency, integrating air into the batter. This aeration will help create a light crumb structure. I recommend using a stand mixer or hand mixer for this step to ensure consistent results, mixing for approximately 2-3 minutes until the mixture is homogeneous and light in color.

When adding the eggs, introduce them one at a time, fully incorporating each before moving on to the next. This method ensures that the emulsification occurs properly, contributing to an even distribution of flavor and moisture throughout the cake. Another tip: when folding in the dry ingredients, use a gentle motion to avoid overmixing, which can lead to a tough cake.

Frosting Variations and Storage Tips

The frosting for this cake is a straightforward buttercream, but there are countless variations you can try. Consider mixing in some maple syrup or adding cocoa powder for a chocolate twist. If you're looking to make it more decadent, replace some of the heavy cream with cream cheese for a tangy flavor that beautifully contrasts the sweetness of the cake. I sometimes like to add a dash of espresso powder to enhance the overall profile of the cake without making it taste like coffee.

Storing your Butter Pecan Vanilla Cake is simple. It can be kept at room temperature in an airtight container for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. If freezing, consider leaving the frosting off until ready to serve as it may become compromised. Thaw slices in the refrigerator overnight before enjoying them at room temperature for the best taste and texture.

Ingredients

Gather these ingredients to make your Butter Pecan Vanilla Cake:

For the Cake

1 cup unsalted butter, browned
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pecans, chopped and toasted

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your Butter Pecan Vanilla Cake:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Brown the Butter

In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty. Remove from heat and let it cool slightly before using.

Mix the Batter

In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

Combine Dry Ingredients

In another bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted pecans.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Frosting

While the cake cools, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, alternating with heavy cream, and beat until fluffy. Mix in vanilla extract.

Assemble the Cake

Once the cakes are completely cool, spread frosting between the layers and on top of the cake. Decorate with additional toasted pecans if desired.

Enjoy your homemade Butter Pecan Vanilla Cake!

Pro Tips

For an added burst of flavor, consider drizzling caramel sauce over the cake before serving.

Ingredient Substitutions

If you're in need of dietary modifications, this recipe can accommodate several substitutions. For a dairy-free option, you can replace the unsalted butter with vegan butter and choose a dairy-free heavy cream alternative for the frosting. Additionally, using a gluten-free flour blend in place of cake flour can result in a delicious gluten-free Butter Pecan Vanilla Cake, just ensure the blend contains a binding agent like xanthan gum for the best texture.

Sugar alternatives, like coconut sugar or a granulated sweetener like erythritol, can also yield satisfactory results, though they may slightly alter the cake's sweetness or texture. Be sure to adjust the quantities based on the specific sweetener you choose, following package recommendations for equivalent substitutions.

Serving Suggestions

This Butter Pecan Vanilla Cake is versatile and can be served in various ways. For an elegant presentation, consider serving each slice with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness of the cake. A drizzle of caramel sauce on top can enhance the flavor and add a beautiful finish, making it ideal for special occasions or celebrations.

During family gatherings, I like to serve the cake alongside a selection of teas and coffees, which beautifully complement its flavor profile. Additionally, garnishing with extra toasted pecans adds a delightful crunch and makes for an inviting dessert display that your guests won't be able to resist.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

It's best to use unsalted butter for more control over the salt content in the cake.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to three days.

→ Can I freeze the cake?

Yes! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing for up to three months.

→ What can I substitute for cake flour?

You can use all-purpose flour; however, you might want to reduce the amount slightly or add cornstarch to achieve a lighter texture.