Buttery Pecan Cake with Brown Sugar Frosting

There’s something irresistibly nostalgic about a slice of pecan cake, especially when it’s crowned with a rich brown sugar frosting. I’ve baked my way through countless family gatherings and potlucks, and this Buttery Pecan Cake with Brown Sugar Frosting always steals the spotlight. It’s one of those recipes that never fails to draw compliments, requests for seconds, and of course, recipe inquiries.

The toasted pecans add a deep, nutty warmth to every bite, while the cake itself remains soft, buttery, and perfectly tender. But it’s the brown sugar frosting that really brings it all home — creamy, caramel-like, and just the right amount of sweet. I promise, once you make this cake, it’ll quickly become a favorite for both special occasions and casual indulgences.

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

This cake is the perfect balance of cozy and luxurious. The nutty crunch from the pecans pairs beautifully with the soft, moist crumb of the cake. It’s simple enough to make on a Sunday afternoon, but elegant enough to serve at a holiday table. The frosting adds that extra touch of homemade comfort with a caramel flavor that makes it unforgettable.

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What Kind of Pecans Work Best for This Cake?

I always recommend using toasted pecans. Toasting enhances their flavor and adds a little crunch that plays beautifully against the soft texture of the cake. You can use whole pecans and chop them yourself, or buy pre-chopped toasted pecans for convenience. Just make sure they’re fresh — pecans can go rancid quickly if not stored properly.

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Options for Substitutions

If you’re out of pecans or simply want to mix things up, you can swap them with walnuts for a slightly different flavor and texture. For a nut-free version, shredded coconut adds a nice chew and sweetness. Don’t have buttermilk on hand? A mix of milk and a splash of vinegar or lemon juice will do the trick. And if you prefer a cream cheese frosting over the brown sugar version, that works beautifully too.

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Ingredients for this Buttery Pecan Cake with Brown Sugar Frosting

Unsalted Butter – The rich base of the cake, giving it its signature buttery flavor and tender crumb.

Granulated Sugar – Essential for sweetness and to help the cake structure hold.

Brown Sugar – Adds moisture and depth with its caramel-like molasses undertone.

Eggs – For structure and richness, eggs help bind the batter and keep the cake fluffy.

All-Purpose Flour – The foundation of the cake; provides structure and texture.

Baking Powder & Baking Soda – A combination that ensures the perfect rise and light texture.

Salt – Balances out the sweetness and enhances all the flavors.

Buttermilk – Gives the cake a lovely tang and tender texture; reacts with baking soda for a perfect rise.

Vanilla Extract – Infuses the batter with a warm, sweet aroma.

Toasted Pecans (chopped) – The star ingredient, adding crunch, richness, and nutty depth throughout the cake.

Brown Sugar Frosting Ingredients:

• Butter – Base of the frosting, for richness.
• Brown Sugar – Delivers deep caramel-like flavor.
• Milk or Heavy Cream – Adjusts the consistency and creaminess.
• Powdered Sugar – Sweetens and thickens the frosting.
• Vanilla Extract – For that final flavor boost.

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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 and toast them for 5–7 minutes, stirring once, until they’re fragrant. Let them cool before adding to the batter.

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Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes. This step is crucial for a light cake texture.

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Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.

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Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This keeps the leavening agents evenly distributed.

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Step 5: Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, alternate adding the flour mixture and buttermilk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.

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Step 6: Fold in the Pecans

Gently fold the toasted, cooled chopped pecans into the batter with a spatula. Make sure they’re evenly distributed for consistent flavor and crunch.

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Step 7: Bake the Cake

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake in a preheated 350°F oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Step 8: Make the Brown Sugar Frosting

In a saucepan, melt the butter and stir in the brown sugar. Let it simmer for 2–3 minutes, then add the milk or cream. Bring to a gentle boil, then remove from heat. Let cool slightly, then beat in the powdered sugar and vanilla until smooth and spreadable.

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Step 9: Frost and Decorate

Once the cakes are fully cooled, frost the top of the first layer. Place the second layer on top, then frost the top and sides of the entire cake. Garnish with extra toasted pecans if desired.

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

Prep Time: Preparing the batter, toasting the pecans, and making the frosting can take about 30 to 35 minutes. Toasting pecans only takes a few minutes, but cooling them before folding into the batter is essential. Mixing the cake and preparing the pans takes another 15–20 minutes.

Baking Time and Cooling: The cake layers typically need about 25–30 minutes in the oven. Cooling the layers thoroughly before frosting is critical, and that can add another 30–45 minutes. So, from start to finish, expect around 1 hour 30 minutes total, including active and passive time.

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Tips for Perfect Buttery Pecan Cake

• Toast the pecans for maximum flavor — it really makes a difference.
• Use room temperature butter and eggs for the smoothest batter.
• Don’t overmix after adding the flour; it can make the cake dense.
• Use an oven thermometer to ensure your baking temperature is accurate.
• Let the frosting cool slightly before beating to achieve the perfect spreadable consistency.

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Watch Out for These Mistakes While Cooking

• Skipping the toasting step – Untoasted pecans can taste flat and lack depth.
• Overbaking – Even five extra minutes in the oven can dry out the cake.
• Adding hot frosting to the cake – This can melt the cake layers or make the frosting slide off.
• Not greasing pans properly – Stickiness can ruin the shape of your layers.
• Incorrect measurements – Always level off your dry ingredients and pack your brown sugar properly.

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

1. Fresh Whipped Cream

A dollop of unsweetened or lightly sweetened whipped cream adds an airy contrast to the rich cake.

2. Vanilla Ice Cream

Classic and creamy — it melts into the warm cake for a nostalgic pairing.

3. Hot Coffee or Espresso

The slight bitterness of coffee balances the cake’s sweetness perfectly.

4. Spiced Apple Cider

Warm or chilled, the spices in apple cider complement the nutty, buttery cake notes.

5. Caramel Drizzle

For an indulgent twist, drizzle extra caramel sauce over each slice before serving.

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Storage Instructions

Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days, ideally in a cool environment. A cake dome is perfect for this.

Refrigerator: If your kitchen is warm, or if you want to keep it fresh longer, store it in the fridge for up to 5 days. Bring to room temperature before serving for best texture and flavor.

Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.

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Estimated Nutrition (Per Serving)

• Calories: ~450 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 220mg
• Carbohydrates: 52g
• Fiber: 2g
• Sugars: 35g
• Protein: 5g

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Frequently Asked Questions

How do I keep the cake moist?

Make sure not to overbake and measure your flour correctly. Buttermilk also helps lock in moisture.

Can I make this cake ahead of time?

Absolutely. Bake the layers a day ahead and store them tightly wrapped. Frost just before serving.

Can I use a different frosting?

Yes! Cream cheese frosting or even a maple glaze work wonderfully with this flavor profile.

Do I have to toast the pecans?

It’s highly recommended. Toasting enhances the flavor significantly, though you can skip it in a pinch.

Can I make this into cupcakes?

Yes, bake for 18–22 minutes at 350°F. The recipe yields about 24 cupcakes.

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Conclusion

This Buttery Pecan Cake with Brown Sugar Frosting is a rich, comforting dessert that hits all the right notes — nutty, moist, and sweet with a hint of caramel from the frosting. It’s a crowd-pleaser that can easily become a holiday staple or a weekend baking favorite. With thoughtful steps and a few pro tips, you’ll have a stunning, delicious cake that looks as incredible as it tastes.

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