Butter Pecan Layer Cake

“Indulge in the velvety richness of our Butter Pecan Layer Cake, a dessert masterpiece that’s a symphony of flavors and textures. This delightful creation marries the classic elegance of buttery cake layers with the irresistible crunch of toasted pecans, all enveloped in a velvety buttercream frosting. Imagine the aroma of golden cake layers baking, infused with the subtle notes of butter and the nutty sweetness of pecans. With each forkful, you’ll experience the perfect balance of softness and crunch, sweetness and nuttiness, creating a culinary sensation that’s both comforting and indulgent. Whether served as the centerpiece of a celebratory occasion, a treat to share with loved ones, or a moment of personal pampering, our Butter Pecan Layer Cake invites you to savor a slice of pure decadence and timeless pleasure.”

Butter Pecan Layer Cake


  • 2-2/3 cups chopped pecans

  • 1-1/4 cups butter, softened, divided

  • 2 cups sugar

  • 4 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup 2% milk


  • 1 cup butter, softened

  • 8 to 8-1/2 cups confectioners’ sugar

  • 1 can (5 ounces) evaporated milk

  • 2 teaspoons vanilla extract


  • Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
  • In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
  • Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

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