This Butter Pecan Cake is indulgent and packed with flavor.

With its moist layers, toasted pecans, and creamy frosting, it’s the ultimate dessert for any occasion!

Ingredients

For the cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 tbsp dark rum (optional)
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup whole milk
1 cup chopped pecans, toasted

For the frosting:

1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla extract

Optional garnish:

Caramel sauce (for drizzling)
Pecan halves (for decorating)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.

Step 2: Cream butter and sugar until fluffy. Add eggs one at a time, mix in vanilla, and rum (if using).

In a separate bowl, combine flour, baking powder, and salt.

Step 3: Gradually add dry ingredients to the wet mixture, alternating with milk.

Stir in toasted pecans and divide batter evenly between pans.

Step 4: Bake for 35-40 minutes or until a toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to a rack to cool completely.

Step 5: Beat butter and cream cheese until smooth.

Gradually mix in powdered sugar and vanilla until creamy.

Step 6: Slice cakes into four layers. Assemble and frost the cake.

Decorate with pecan halves and drizzle caramel sauce if desired.

Frequently Asked Questions (FAQs)

1. Can I omit the rum?

Yes, the rum is optional and can be left out without impacting the texture.

2. How do I toast pecans?

Bake pecans at 350°F for 5-7 minutes or until fragrant, stirring halfway.

3. Can I use a different frosting?

Yes, buttercream or whipped cream works as alternatives.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

5. Can I freeze this cake?

Yes, freeze unfrosted cake layers wrapped in plastic for up to 1 month.