Buttery Pecan Cake with Brown Sugar Frosting

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This Buttery Pecan Cake with Brown Sugar Frosting is everything you want in a cozy, crowd-pleasing dessert. Imagine a buttery, moist cake speckled with toasted pecans, wrapped in a rich, caramel-like brown sugar frosting that melts into every bite. Whether you’re serving it at a holiday gathering or making a simple weekend treat, this cake never fails to steal the spotlight.

The flavor is deep and nutty thanks to the pecans, with an indulgent sweetness from the brown sugar that doesn’t overpower. Its texture is incredibly soft and tender, almost melt-in-your-mouth, making it the kind of recipe you’ll find yourself making again and again.

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What Kind of Pecans Should I Use?

For the most flavor, always toast your pecans before folding them into the batter. Toasted pecans bring a warm, nutty depth that raw pecans can’t match. Halves or pieces both work well—just make sure they’re fresh.

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Ingredients for the Buttery Pecan Cake with Brown Sugar Frosting

• Pecans: The star of this cake. Toasted for extra depth and a slight crunch in every bite.
• Butter: Adds richness and moisture. Use unsalted so you can control the salt level.
• Brown Sugar: Both in the cake and frosting, it adds a molasses-like depth.
• White Sugar: Balances the moisture and sweetness.
• Eggs: Help the cake rise and bind everything together.
• All-Purpose Flour: The structure-builder of the cake.
• Baking Soda: Gives the cake its lift and softness.
• Buttermilk: Adds tang and keeps the cake super tender.
• Vanilla Extract: For that aromatic, warm undertone.
• Powdered Sugar: Used in the frosting for a silky finish.
• Heavy Cream: Helps achieve the luscious, pourable consistency of the frosting.

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How To Make the Buttery Pecan Cake with Brown Sugar Frosting

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 7–8 minutes until fragrant. Let them cool, then chop them finely or leave them in small pieces depending on your texture preference.

Step 2: Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour and baking soda. Slowly add this to the wet mixture, alternating with buttermilk, starting and ending with the flour. Stir just until combined. Fold in the toasted pecans.

Step 4: Bake the Cake

Pour the batter into a greased and floured Bundt pan or 9×13-inch cake pan. Smooth the top. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Step 5: Make the Brown Sugar Frosting

In a saucepan over medium heat, melt butter and add brown sugar. Stir constantly until the sugar is dissolved and the mixture starts to bubble. Slowly add heavy cream, whisking continuously. Remove from heat and stir in powdered sugar until smooth. Let the frosting cool slightly until it thickens but is still pourable.

Step 6: Frost and Finish

Once the cake is completely cooled, pour the brown sugar frosting over the top. Allow it to drip down the sides naturally. Sprinkle extra toasted pecans on top for garnish, if desired.

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How to Serve and Store This Buttery Pecan Cake with Brown Sugar Frosting

This cake shines on any dessert table, whether it’s a special occasion or a casual gathering. Serve slices at room temperature with a hot cup of coffee or a scoop of vanilla ice cream for an extra decadent touch. The brown sugar frosting sets slightly as it cools, making it ideal for slicing without mess.

To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It will keep well at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze individual slices—just wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.

Frequently Asked Questions

What’s the best way to toast pecans without burning them?

Use a single layer on a baking sheet at 350°F for 7–8 minutes. Stir halfway through and keep an eye on them—nuts can go from toasted to burnt quickly.

Can I use a different type of nut?

Yes, while pecans give this cake its signature flavor, you can substitute with walnuts or even almonds. Toasting is still key.

Can I make this cake in advance?

Absolutely! Bake the cake a day ahead and store it covered. Add the frosting the day you plan to serve for best results.

Can I make this as cupcakes?

Yes! The batter makes about 24 cupcakes. Adjust baking time to 18–22 minutes and keep an eye on them.

My frosting turned out too runny. What went wrong?

It likely didn’t cool enough before pouring or had too much cream. Let it thicken slightly before drizzling to ensure it sticks to the cake.

Do I need to refrigerate the cake because of the frosting?

Not necessarily. The frosting is stable at room temperature for a couple of days. If your kitchen is warm or humid, refrigeration helps maintain texture.

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Want More Cake Ideas with a Twist?

If this Buttery Pecan Cake with Brown Sugar Frosting won your heart, you’ll want to try these other creative cake favorites from the blog:

• Triple Chocolate Banana Bread when you want something rich and moist.
• Cinna Bun Cake for cinnamon swirl lovers who crave gooey centers.
• Strawberry Cheesecake Cupcakes when fruity and creamy is your vibe.
• Pineapple Upside Down Cake Fudge for a tropical, chewy twist on classic dessert.
• Decadent Caramel Banana Pecan Cake to double down on that nutty richness.

Save This Pin + Share Your Results

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Let me know in the comments how your Buttery Pecan Cake turned out! Did you swirl in chocolate chips or stick to the classic? Did you go heavy on the frosting (I always do)?

I love seeing your creations and swaps. Share your thoughts, your tweaks, or even your questions—this is your baking space too!

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