Butter Pecan Cake with Cream Cheese Icing

There are days when all I want is a soft, buttery cake that tastes like the best parts of a holiday pie and a cozy bakery had a delicious baby. This is that cake. Think: toasted pecans folded into a tender brown-butter batter, stacked high, and swaddled in tangy cream cheese icing that hits sweet without being cloying. It’s impressive without being fussy, and if you’ve never browned butter for cake before, get ready to feel very smug.

My little crew goes feral for this. I made it for a low-key Sunday dinner, and my husband took one bite and just… stared at me. The next morning there was a suspiciously straight line cut out of the cake, like a ruler had been involved. “Breakfast slice,” he says. Our kid calls it the “pancake cake” because of the pecans and maple vibes. Honestly, it’s become the thing I bake when I want to remind everyone that home is pretty great.

Why You’ll Love This Butter Pecan Cake with Cream Cheese Icing

– Browned butter in the batter = deep, nutty, “what is that?!” flavor people won’t place but will absolutely love.
– Cream cheese icing that’s silky and not too sweet, so you can go in for a second slice without regret.
– Toasted pecans all through the cake and on top. Crunchy, cozy, totally worth the five extra minutes.
– It works as a two-layer showstopper, a simple 9×13, or cupcakes. Flexible, like yoga pants.
– Make-ahead friendly. The flavors actually bloom by day two, which is dangerously convenient.

How to Make It

Start by toasting your pecans. Just toss about 1½ cups chopped pecans into a dry skillet over medium heat until they smell like a warm hug—5-ish minutes. Slide them off the heat so they don’t scorch (ask me how I know).

Now brown the butter: melt 1 cup (2 sticks) unsalted butter in a saucepan over medium, swirling, until the milk solids go golden and it smells nutty. Pour into a bowl to cool 10–15 minutes—if it’s hot, it’ll scramble your eggs later and we don’t want breakfast in our cake.

While it cools, whisk your dry crew: 2½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ¾ tsp fine salt. If you like a whisper of warmth, add ½ tsp cinnamon—totally optional but I’m into it.

Beat the brown butter with 1 cup granulated sugar and ¾ cup light brown sugar until it looks like wet sand that’s trying to be fluffy. Add 3 large eggs, one at a time, then 2 tsp vanilla and ½ cup sour cream (for moisture and a tiny tang). Alternate the dry mix with ¾ cup buttermilk, mixing on low just until the flour disappears. Fold in about 1 cup of those toasted pecans—save the rest for the top.

Bake the batter in two greased and parchment-lined 8- or 9-inch pans at 350°F for 25–30 minutes, or in a 9×13 for 30–35. You’re looking for springy centers and a toothpick that comes out with a few clingy crumbs.

Icing time: beat 8 oz room-temp cream cheese with ½ cup room-temp unsalted butter until smooth and glossy. Add 3–3½ cups powdered sugar, a pinch of salt, and 1–2 tsp vanilla. If you like it a touch softer, splash in 1–2 tbsp heavy cream. Chill it 10 minutes if it feels loose.

Cool cakes completely. Frost, sprinkle with the leftover pecans, and try—just try—not to cut yourself a crooked “taste test” slice.

Ingredient Notes

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– Unsalted butter: Brown it for that toasty, caramel thing. If it smells like hazelnuts, you nailed it. Let it cool or you’ll curdle the eggs.
– Pecans: Toast them. Please. Raw pecans are fine, but toasted pecans sing. Save some for the top so people know what’s inside.
– All-purpose flour: Fluff, spoon, and level. Too much flour = dry cake and sadness.
– Brown sugar: Adds moisture and butterscotch notes. Light or dark both work; dark gives a deeper vibe.
– Granulated sugar: Keeps the crumb tender and the sweetness balanced with the tangy frosting.
– Eggs: Room temp so they blend smoothly. Cold eggs can make the batter look weird and splitty.
– Sour cream: Moisture insurance. Greek yogurt works in a pinch, same amount.
– Buttermilk: Tenderizes and lifts. No buttermilk? Milk + a teaspoon of vinegar/lemon per ½ cup does the job.
– Baking powder + soda: Team lift. Make sure they’re fresh—flat cake usually means tired leaveners.
– Vanilla + pinch of cinnamon: Vanilla is non-negotiable; cinnamon is a cozy extra. Don’t overdo the spice or you’ll lose the butter-pecan flavor.
– Cream cheese: Full-fat for the smoothest icing. Low-fat can be watery and sad.
– Powdered sugar: Sift if lumpy. Start with less, taste, and add until it’s your ideal sweetness.

Recipe Steps

1. Preheat oven to 350°F and line two 8- or 9-inch pans with parchment; grease sides.
2. Toast pecans in a dry skillet 5–7 minutes; cool and roughly chop.
3. Brown butter over medium heat until golden and nutty; cool 10–15 minutes.
4. Whisk flour, baking powder, baking soda, salt (and cinnamon if using); set aside.
5. Beat cooled brown butter with granulated and brown sugars; mix in eggs, vanilla, and sour cream.
6. Alternate adding dry mix and buttermilk on low; fold in 1 cup pecans; divide batter and bake 25–30 minutes.
7. Cool cakes in pans 10 minutes, then turn out to cool completely.
8. Beat cream cheese and butter; add powdered sugar, salt, and vanilla (plus a splash of cream if needed).
9. Frost cake layers and scatter remaining pecans on top.
10. Chill 20 minutes to set slices, then cut and serve.

What to Serve It With

– A fat scoop of vanilla or butter-pecan ice cream.
– Strong coffee or a milky black tea situation.
– Fresh berries for a tart pop.
– A drizzle of warm maple or bourbon caramel if you’re feeling extra.

Tips & Mistakes

– Let the brown butter cool. Hot butter = scrambled eggs = gritty batter.
– Don’t overmix once the flour goes in. Stop when the streaks disappear or the crumb gets tough.
– Check your pans at 25 minutes. Overbaking dries this fast.
– If frosting feels loose, chill it 10–15 minutes and beat again.
– Use parchment in the pans. Pecans can cause sticking on the bottom.

Storage Tips

Store the frosted cake covered in the fridge up to 5 days. I like to bring slices to room temp for 20 minutes so the crumb softens and the frosting gets silky again. Cold, straight-from-the-fridge cake is an elite breakfast—zero shame here. Freeze slices (well wrapped) up to 2 months; thaw overnight in the fridge.

Variations and Substitutions

– Make it a 9×13: Bake 30–35 minutes and frost right in the pan. Easy transport.
– Cupcakes: Yields about 18–20; bake 18–20 minutes.
– Gluten-free: Use a good 1:1 GF baking flour; add an extra tablespoon of buttermilk if the batter feels thick.
– No sour cream: Greek yogurt works. I’ve even used whole-milk ricotta once—blend it smooth first.
– Nuts: Swap pecans for walnuts. Almonds aren’t great here—too hard and not buttery enough.
– Less sweet: Drop powdered sugar in frosting to 2½ cups and add a pinch more salt.
– Brown-butter frosting: Brown the frosting butter too for double toastiness. Let it cool fully before whipping with cream cheese.

Frequently Asked Questions

Butter Pecan Cake with Cream Cheese Icing

Rich, moist butter pecan layer cake made with browned butter and toasted pecans, finished with a silky cream cheese icing and a shower of crunchy pecans.

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup pecans chopped and toasted; reserve 0.5 cup for garnish
• ▢ 1 cup unsalted butter browned and cooled to room temperature
• ▢ 1.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 4 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 2.5 cup all-purpose flour scooped and leveled
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup sour cream room temperature
• ▢ 8 oz cream cheese softened, for icing
• ▢ 0.5 cup unsalted butter softened, for icing
• ▢ 3.5 cup powdered sugar sifted, for icing
• ▢ 1.5 tsp vanilla extract for icing
• ▢ 0.125 tsp fine sea salt for icing
• ▢ 2 tbsp heavy cream as needed for icing consistency

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment; lightly flour the sides.
• Toast pecans in a dry skillet over medium heat, stirring, until fragrant and slightly darkened, 4 to 6 minutes. Cool completely; reserve 0.5 cup for garnish.
• Brown 1.0 cup butter in a light-colored saucepan over medium heat until amber with nutty bits, 5 to 7 minutes. Transfer to a bowl and cool until opaque but still soft.
• Whisk flour, baking powder, baking soda, and 0.5 tsp salt in a bowl. In a separate cup, whisk buttermilk and sour cream.
• In a large bowl, beat browned butter, granulated sugar, and brown sugar until fluffy, 2 to 3 minutes.
• Beat in eggs one at a time, scraping the bowl after each, then mix in 2.0 tsp vanilla.
• Add dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with dry. Mix just until combined.
• Fold in toasted pecans (except reserved garnish). Divide batter evenly between the prepared pans and smooth tops.
• Bake 28 to 32 minutes, until the centers spring back and a toothpick comes out clean. Cool 10 minutes in pans, then turn out and cool completely.
• Make the cream cheese icing: Beat cream cheese and 0.5 cup softened butter until creamy, 2 minutes. Gradually beat in powdered sugar, then vanilla and 0.125 tsp salt. Add heavy cream as needed for a smooth, spreadable consistency.
• Assemble: Level cake layers if needed. Place one layer on a stand, spread icing, top with second layer, and frost the top and sides.
• Finish with reserved toasted pecans around the edge. Chill 20 minutes to set, then slice and serve.

Notes

For extra flavor, add a pinch of cinnamon to the batter. Store covered at room temperature for 1 day or refrigerate up to 5 days. Cake layers can be baked ahead and frozen, well-wrapped, for up to 2 months.