This Southern Pecan Cake is a timeless dessert, beloved for its rich, buttery flavor and nutty crunch. Perfect for family gatherings, holiday celebrations, or whenever you’re craving a classic Southern treat, this cake is sure to impress!
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 1/2 cups chopped pecans, toasted
For the Frosting (Optional):
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream (adjust for consistency)
1 teaspoon vanilla extract
1/2 cup finely chopped pecans (for topping)
Instructions
Prepare the Pecans:
Preheat the oven to 350°F (175°C).
Spread the chopped pecans on a baking sheet and toast them in the oven for 6–8 minutes. Let them cool.
Make the Cake Batter:
Cream the butter and sugar together in a large mixing bowl until light and fluffy (about 3 minutes).
Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
Stir in vanilla extract and toasted pecans.
Bake the Cake:
Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13 pan), or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting (Optional):
Beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until the desired consistency is reached. Mix in the vanilla extract.
Assemble and Decorate:
Frost the cooled cake as desired. Sprinkle the top with finely chopped pecans for an extra touch.
Long-Term Storage
Freezing:
Wrap the unfrosted cake layers tightly in plastic wrap, then place them in freezer bags or wrap them in aluminum foil. Store for up to 3 months.
If freezing a frosted cake, place it in the freezer for 1-2 hours to harden the frosting, then wrap it tightly in plastic wrap and aluminum foil.
For individual slices, wrap each piece separately and store in a freezer-safe container or bag.
Thawing: Allow the cake or slices to thaw overnight in the refrigerator. Bring to room temperature before serving for the best texture and flavor.
Proper storage ensures your cake stays moist and flavorful, whether you’re enjoying it fresh or saving it for later!
Variations for Classic Southern Pecan Cake
Flavor Twists:
Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Substitute almond extract with maple extract for a rich, earthy taste.
Filling Options:
Spread a layer of caramel sauce, dulce de leche, or apricot preserves between the cake layers before frosting for added sweetness.
Add a thin layer of chocolate ganache for a decadent twist.
Nut Substitutions:
Replace pecans with walnuts, hazelnuts, or even a mix of nuts for a slightly different flavor and texture.
Topping Ideas:
Drizzle the frosted cake with caramel or chocolate sauce.
Add crushed pralines or candied pecans as a garnish for extra crunch and sweetness.
Frosting Alternatives:
Swap cream cheese frosting with a fluffy buttercream or a whipped cream frosting for a lighter touch.
Add a tablespoon of bourbon or rum to the frosting for a boozy kick.
Tips for the Best Pecan Cake
Toast the Pecans: Always toast pecans before adding them to the batter and as a garnish. This enhances their nutty flavor and adds a delightful crunch.
Room-Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting.