Here’s a full, rich recipe you can use for your post or image, same crowd-favorite style 👇🌰🧈
🌰 Butter Pecan Cake
Buttery • Moist • Loaded with Toasted Pecans
Ingredients
Cake
- 2½ cups all-purpose flour
- 2 cups sugar
- 1 cup butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1½ cups chopped pecans, toasted
Butter Pecan Frosting
- ½ cup butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- ½ cup finely chopped toasted pecans
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Grease and flour two 9-inch round pans or a 9×13 pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla.
- In a bowl, whisk flour, baking powder, and salt.
- Add dry ingredients alternately with buttermilk, mixing just until combined.
- Fold in toasted pecans.
- Pour batter into prepared pans.
- Bake for 30–35 minutes, until a toothpick comes out clean.
- Cool completely.
Frosting
- Beat butter and cream cheese until smooth.
- Add powdered sugar and vanilla, beating until fluffy.
- Fold in chopped pecans.
- Frost cooled cake.
✨ Tips
- Toast pecans for deeper flavor
- Don’t overmix after flour
- Even better the next day
🌰 Rich, nutty, and buttery — a true Southern classic.
If you want, I can:
- Make a “Don’t LOSE This Recipe” version
- Shorten it for Pinterest image text
- Convert to grams
- Create a bundt cake version
Just tell me 👍
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