Ingredients overview
- Toasted pecans: 1 ½ cups chopped pecans cooked in 3 tablespoons butter, just like other butter pecan cakes that stir butter-toasted pecans into the batter for crunch in every bite.
- Cake batter: Unsalted butter, granulated sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and buttermilk, closely mirroring classic butter pecan cake formulas that use buttermilk and multiple eggs for structure.
- Buttercream frosting: Unsalted butter, powdered sugar, cream, vanilla, and salt, in line with standard vanilla buttercream recipes used to frost layered butter pecan cakes.
Step-by-step method
Toast the pecans
Melt 3 tablespoons of butter in a large skillet over medium heat, then add the chopped pecans. Cook, stirring constantly, until fragrant and toasted, about 4–5 minutes. This stovetop method parallels recipes that toast pecans in butter before folding them into the batter. Remove them from the heat and let them cool completely so they don’t melt the batter or frosting.
Make the cake batter
Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans, or line the bottoms with parchment, which is the same pan prep used in many three-layer butter pecan cakes.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes—this creaming step is standard in butter-based layer cakes to build air and structure. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour; this alternating method matches most Southern-style buttermilk cakes and helps maintain a smooth batter. Mix just until combined, then gently fold in the cooled toasted pecans so they’re evenly distributed.
Bake and cool
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center of each cake comes out clean, which matches the typical bake time for three 9-inch butter pecan layers. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Make the buttercream
Beat the softened butter in a large mixing bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition as standard buttercream instructions suggest. Add 2–4 tablespoons of heavy cream, the vanilla extract, and salt, then beat on high speed for 3–4 minutes until the frosting is light and fluffy, adjusting the cream to reach a smooth, spreadable consistency.
Assemble and garnish
Place the first cake layer on a serving plate or stand and spread a generous amount of buttercream on top. Add the second layer and repeat, then top with the third layer and frost the top and sides of the cake, smoothing with an offset spatula for a clean finish, just as layered butter pecan cakes are typically decorated. Garnish the top with whole pecans if desired; many recipes use extra toasted pecans or pecan halves as a simple decoration.
Refrigerate the cake for about 30 minutes before slicing so the buttercream can set slightly, which helps you get cleaner slices and is commonly recommended for layer cakes.