Butter Pecan Cake

Butter Pecan Cake

Introduction

Indulge in the rich, nutty aroma and velvety texture of a classic Butter Pecan Cake — a Southern favorite that combines the buttery warmth of toasted pecans with the soft crumb of a well-made cake. This beloved dessert is perfect for any occasion, from family gatherings to holiday celebrations, offering a comforting blend of sweetness and earthy richness. Whether you’re a seasoned baker or a novice in the kitchen, this cake promises to impress with its deep flavors and luxurious finish.

The History

The Butter Pecan Cake has its roots in the Southern United States, where pecans are a staple ingredient due to the abundance of pecan trees in the region. Historically, pecans were used in both savory and sweet dishes by Native Americans and later adopted into Southern cuisine. The cake version became popular in the early 20th century, often appearing in church cookbooks and community recipe collections. Over time, variations emerged, but the essence of the cake — a perfect marriage of butter and pecans — has remained unchanged.

Ingredients Breakdown

This cake combines pantry staples with the unique flavor of pecans to create a dessert that is both moist and rich:

• Flour – Provides the cake’s structure.
• Sugar – Adds sweetness and helps with texture.
• Butter – Gives the cake its rich flavor and tender crumb.
• Eggs – Bind the ingredients together and add moisture.
• Milk – Contributes to the cake’s moistness and tenderness.
• Pecans – The star ingredient, offering a nutty, earthy flavor and a satisfying crunch.
• Baking Powder – Helps the cake rise to a light and airy consistency.
• Vanilla Extract – Enhances the overall flavor profile.
• Pecan Glaze or Frosting – Adds an extra layer of nutty richness.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or 13×9-inch baking pan.
2. In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy.
3. Add in 4 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
4. In a separate bowl, sift together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
5. Alternately add the dry ingredients and 1 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in 1 cup of chopped pecans for added texture and flavor.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
9. While the cake is baking, prepare a pecan glaze: melt 1/4 cup of butter, mix with 1 cup of powdered sugar, 1/2 cup of chopped pecans, and 1 tablespoon of milk until smooth.
10. Once the cake is done, let it cool slightly, then drizzle the glaze over the top.
11. Allow the cake to cool completely before slicing and serving.

Tips

• To enhance the flavor of the pecans, toast them lightly in a dry skillet or oven before chopping.
• For a richer taste, use buttermilk instead of regular milk.
• Don’t overmix the batter once the flour is added — this can lead to a dense, tough cake.
• If making a layer cake, divide the batter between two 9-inch pans and adjust baking time accordingly.
• Cool the cake completely before applying the glaze to prevent it from melting too quickly.

Variations and Customizations

• Spiced Butter Pecan Cake: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
• Chocolate Drizzle: Drizzle melted chocolate or caramel over the pecan glaze for a decadent twist.
• Cheesecake Butter Pecan Cake: Add 8 oz of softened cream cheese to the butter and sugar mixture for a denser, cheesecake-like texture.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Layer Cake: Turn it into a layered cake with a pecan buttercream filling and frosting.

Health Considerations and Nutritional Value

A slice of Butter Pecan Cake is a treat meant to be enjoyed occasionally. While it contains healthy fats from pecans — including monounsaturated fats and antioxidants — it is also high in calories, sugar, and saturated fat due to the butter and sugar content. To make a healthier version:

• Use unsalted butter and reduce the amount slightly.
• Replace part of the sugar with coconut sugar or honey for a lower glycemic index.
• Use whole wheat pastry flour or almond flour for added fiber and nutrients.
• Opt for low-fat milk or a plant-based alternative like almond or oat milk.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 cup chopped pecans

For the Pecan Glaze:

• 1/4 cup unsalted butter, melted
• 1 cup powdered sugar
• 1/2 cup finely chopped pecans
• 1 tablespoon milk

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 13×9-inch pan or two 9-inch round pans.
2. In a large bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. In another bowl, combine flour, baking powder, and salt. Sift or whisk to blend.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Gently fold in chopped pecans.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.
9. While cake is baking, prepare the glaze: mix melted butter, powdered sugar, chopped pecans, and milk until smooth.
10. Let the cake cool slightly, then drizzle the glaze over the top.
11. Allow the cake to cool completely before serving.

FAQ

Can I use salted butter?

Yes, you can use salted butter, but reduce or eliminate the added salt in the recipe to avoid an overly salty taste.

Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap