Butter Pecan Cake

I love this cake. It is a very attractive cake. This is usually my birthday treat to myself.

So many pecans, so little time! We enjoyed the wonderful flavor of roasted pecans in every bite. A real bake-sale winner.


  • 2-2/3 c chopped pecans
  • 2 c sugar
  • 3 c all purpose flour
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1-1/4 c softened butter
  • 4 eggs
  • 2 tsp baking powder
  • 1 c milk


  • 1 c butter
  • 8-8 1/2 c confectioners’ sugar
  • 1 5oz. can evaporated milk
  • 2 tsp vanilla

How to Make Butter Pecan Cake

Place pecans and 1/4 cup butter in baking pan; bake at 350 for 20-25 minutes, stirring often.
Cream sugar and remaining butter; add eggs one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to cream mixture, alternating with milk. Stir in vanilla and 1 1/3 cups of toasted pecans.
Pour batter into 3 greased and floured 9′ cake pans. Bake at 350 for 25-30 mins. Remove from pans.
FROSTING: Cream butter and sugar; add milk and vanilla. Beat until smooth. Stir in remaining pecans. Spread frosting between layers as well as on top and sides.

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