Buttery Pecan Cake with Brown Sugar Frosting

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If there’s one dessert that never fails to impress, it’s this Buttery Pecan Cake with Brown Sugar Frosting. Every bite is layered with nutty richness and a soft, buttery crumb, all tied together with a luscious brown sugar frosting that melts beautifully over the top. I love baking this cake for holidays, cozy weekends, or anytime I need a show-stopping dessert without overly fussy steps.

The toasted pecans bring out a depth of flavor that feels warm and nostalgic, while the brown sugar frosting adds a hint of caramel-like sweetness that perfectly balances the cake. It’s the kind of dessert that makes people lean back in their chairs, smile, and ask for seconds. I’ve made this cake for family gatherings, dinner parties, and even as a sweet surprise on a regular weekday—and it never disappoints.

Why You’ll Love This Buttery Pecan Cake with Brown Sugar Frosting

This cake delivers everything you want in a homemade dessert: rich, buttery flavor, a soft yet structured texture, and a frosting that truly takes it over the top. Toasted pecans throughout give it an irresistible crunch and earthiness, while the brown sugar frosting adds depth and creaminess. It’s easy enough for casual bakers but special enough to be your go-to celebration cake.

What Kind of Pecans Should I Use?

I always recommend using fresh, raw pecans and toasting them yourself for the best flavor. Toasting enhances their natural oils and adds a richer, nuttier profile to the cake. If you can find halves, chop them yourself for better texture. Pre-chopped nuts can sometimes be too fine and lose their crunch.

Options for Substitutions

If pecans aren’t your thing or you’re baking for someone with allergies, feel free to swap them with walnuts or even hazelnuts. For a nut-free version, shredded coconut or dried fruit like chopped dates or cranberries can add texture and sweetness. Gluten-free all-purpose flour works well in place of regular flour, and you can also make the cake dairy-free by using vegan butter and plant-based milk.

Ingredients for this Buttery Pecan Cake with Brown Sugar Frosting

All-purpose flour – The base of the cake, providing structure and a tender crumb.

Baking powder – Helps the cake rise, giving it a light, fluffy texture.

Baking soda – Works with the acidity in the batter to create a soft, airy texture.

Salt – Balances the sweetness and enhances the nutty and buttery notes.

Unsalted butter – Adds rich flavor and moisture to the cake; using unsalted gives you more control over the final taste.

Granulated sugar – Sweetens the cake and helps it brown beautifully.

Brown sugar – Adds moisture and a subtle caramel flavor that complements the pecans.

Eggs – Bind the ingredients together and give the cake structure.

Vanilla extract – Enhances the warm flavors and rounds out the sweetness.

Buttermilk – Creates a tender crumb and slight tang that balances the richness.

Chopped toasted pecans – The hero of the cake, adding crunch, warmth, and nutty goodness in every bite.

Cream cheese – Used in the frosting for a creamy, tangy base that contrasts the sweetness.

Powdered sugar – Sweetens and thickens the frosting, giving it a smooth finish.

More brown sugar (for frosting) – Deepens the frosting’s flavor with caramel-like notes.

Heavy cream or milk – Adjusts the frosting’s consistency for perfect spreadability.

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Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet in a single layer. Toast for 6–8 minutes until fragrant, stirring halfway. Let them cool completely before adding to the batter.

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Step 2: Prepare the Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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Step 3: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Fold in the cooled toasted pecans evenly.

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Step 4: Bake the Cake

Grease and flour two 9-inch round cake pans. Divide the batter evenly between them. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

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Step 5: Make the Brown Sugar Frosting

In a saucepan over medium heat, combine butter and brown sugar. Stir until the sugar is dissolved and mixture begins to bubble. Let it simmer for 1–2 minutes. Remove from heat and let cool slightly. Beat in cream cheese, then gradually add powdered sugar until the frosting is thick and spreadable. Adjust with a splash of milk or cream if needed.

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Step 6: Frost and Assemble the Cake

Once the cake layers are completely cool, spread frosting on the top of one layer, add the second layer, and frost the top and sides. Garnish with extra toasted pecans for an eye-catching finish.

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How Long to Prepare the Buttery Pecan Cake with Brown Sugar Frosting

Prep Time: You’ll need around 25–30 minutes to prepare the ingredients and mix the batter. Toasting the pecans takes about 6–8 minutes, and letting them cool while you prep the batter helps keep things efficient. If you’re making the frosting from scratch, allow another 10–12 minutes for that process.

Baking and Cooling Time: The cakes bake in about 25–30 minutes, and cooling will take another 30–45 minutes before you can frost. In total, plan on around 1 hour and 30 minutes from start to finish, including cooling and assembly.

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Tips for Perfect Buttery Pecan Cake with Brown Sugar Frosting

• Toast the pecans ahead of time to deepen their flavor—don’t skip this step.
• Use room temperature ingredients for a smoother batter and better texture.
• Don’t overmix once the dry ingredients are added; mix just until combined.
• Level your cake layers with a serrated knife if needed for a clean stack.
• Chill the frosting slightly before spreading if it feels too loose—this will help it hold shape better.

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Watch Out for These Mistakes While Cooking

• Using cold ingredients: Cold butter or eggs can make the batter curdle or not mix evenly.
• Overbaking the cake: Check with a toothpick at the 25-minute mark. Overbaked cake becomes dry quickly.
• Not cooling the cakes completely: Warm cake will melt the frosting and ruin the presentation.
• Skipping the toasting step: Raw pecans lack the depth of flavor this cake needs.
• Adding too much flour: Spoon and level your flour to avoid a dense, heavy cake.

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What to Serve With Buttery Pecan Cake with Brown Sugar Frosting?

1. Fresh Berries

The tartness of raspberries or strawberries cuts through the richness of the cake.

2. Vanilla Ice Cream

A scoop of creamy vanilla adds a cold contrast to the warm nuttiness.

3. Salted Caramel Sauce

Drizzle over the top or serve on the side for extra indulgence.

4. Coffee or Espresso

The slightly bitter notes complement the sweet and nutty flavors.

5. Whipped Cream

A light, unsweetened whipped cream adds airiness to the dense, rich cake.

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Storage Instructions

Room Temperature: Store the cake covered at room temperature for up to 2 days, ideally under a cake dome or tightly wrapped in plastic wrap to maintain moisture.

Refrigerator: For longer storage (up to 5 days), place the cake in an airtight container and refrigerate. Let it sit at room temperature for 30 minutes before serving to soften the frosting.

Freezer: Wrap individual slices in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours.

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Estimated Nutrition (per slice, based on 12 servings)

• Calories: 520
• Total Fat: 32g
• Saturated Fat: 11g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 280mg
• Carbohydrates: 53g
• Fiber: 2g
• Sugar: 35g
• Protein: 6g

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Frequently Asked Questions

How can I make the frosting thicker?

Add more powdered sugar, a few tablespoons at a time, until the desired consistency is reached.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day ahead and frost them the next day. Just wrap the cooled layers tightly in plastic wrap.

Can I use store-bought frosting?

You can, but homemade brown sugar frosting adds so much more depth and uniqueness to the flavor.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes.

Can I turn this into cupcakes?

Yes! The batter works well for cupcakes. Bake at 350°F (175°C) for about 18–22 minutes.

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Conclusion

This Buttery Pecan Cake with Brown Sugar Frosting is more than just a dessert—it’s a celebration of rich, warm, nutty flavors wrapped in the comfort of a homemade treat. Whether it’s for a holiday, a family gathering, or just because you need something special, this cake hits the sweet spot every single time. From the toasted pecans to the smooth caramel-like frosting, it’s an irresistible slice of indulgence you’ll want to make again and again.

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