Butter Pecan Layer Cake with Cream Cheese Frosting

This butter pecan layer cake is rich, soft, and full of toasted pecan flavor. The cake layers are tender and buttery, while the cream cheese frosting adds a smooth, tangy finish that balances the sweetness perfectly. Topped with chopped pecans, it’s an elegant dessert that feels right at home on a holiday table, at a birthday celebration, or anytime you want a classic homemade cake.

Ingredients

For the cake

2 cups chopped pecan halves
3 tablespoons unsalted butter, cut into pieces
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup milk

For the cream cheese frosting

1 cup butter, nearly at room temperature
12 oz cream cheese, nearly at room temperature
1 teaspoon vanilla extract
5 cups powdered sugar
1/2 cup chopped pecans, for topping

Instructions

1. Prepare the pans

Preheat the oven to 350°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, grease the parchment, and lightly dust the pans with flour. Shake out any excess flour.

2. Toast the pecans

Melt the 3 tablespoons of butter in a skillet over medium heat. Add the chopped pecans and cook for about 4 minutes, stirring often, until lightly toasted and fragrant.

Spread the pecans out on parchment paper or a baking sheet and let them cool completely.

3. Combine the milk mixture

In a small bowl or measuring jug, stir together the buttermilk and milk. Set aside.

4. Mix the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

5. Cream the butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until the mixture becomes very light and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla with the last egg.

6. Add dry and wet ingredients alternately

Add one-third of the flour mixture to the butter mixture and mix on low speed just until combined. Pour in half of the buttermilk mixture and mix gently.

Repeat with another third of the flour, the remaining milk mixture, and then finish with the last third of the flour. Mix only until nearly combined.

7. Fold in the pecans

Remove the bowl from the mixer and gently fold in the cooled pecans until evenly distributed and no streaks remain in the batter.

Divide the batter evenly among the prepared cake pans.

8. Bake

Bake for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes.

9. Cool completely

Run a knife around the edges of each cake, then carefully turn them out onto wire racks. Let the layers cool completely before frosting.

Make the cream cheese frosting

In the bowl of a stand mixer, beat the butter and cream cheese together until smooth and creamy.

Add the vanilla extract, then gradually mix in the powdered sugar until the frosting becomes light, smooth, and fluffy.

Assemble the cake

Place one cake layer on a serving plate and spread a layer of frosting over the top. Repeat with the second and third layers.

Frost the top and sides of the cake, then finish with the chopped pecans on top.

Final result

This cake has moist, buttery layers filled with toasted pecan flavor and a creamy frosting that makes every bite rich and balanced. It’s a beautiful dessert with a classic homemade feel.