If you love rich, buttery cakes with a nutty crunch, this Southern Pecan Cake is a must-try! This cake is packed with toasted pecans, a touch of vanilla and brown sugar, and a soft, tender crumb that melts in your mouth.

Perfect for holidays, birthdays, or a simple weekend dessert, this easy-to-make cake is delicious on its own or drizzled with a sweet glaze. Serve it with a cup of coffee or tea for the ultimate treat!

🛒 What You’ll Need

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 ½ cups toasted pecans, chopped

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tbsp milk or heavy cream
• ½ tsp vanilla extract

👩‍🍳 Pro Tips for the Perfect Pecan Cake

1. Toast the pecans – This enhances their flavor and gives the cake a richer taste.
2. Use room-temperature ingredients – This ensures a smooth batter and even baking.
3. Don’t overmix the batter – Mix until just combined to keep the cake light and tender.
4. Line the cake pan – Use parchment paper or butter + flour to prevent sticking.
5. Let the cake cool before glazing – This keeps the glaze from melting off.

🔄 Substitutions & Variations

• No Buttermilk? – Use 1 cup milk + 1 tbsp vinegar as a substitute.
• Pecan-Free? – Swap with walnuts or almonds for a different nutty flavor.
• Want a Layer Cake? – Divide the batter into two 8-inch cake pans and frost with cream cheese frosting.
• Cinnamon Twist? – Add ½ tsp cinnamon to the batter for a warm spice flavor.

⏳ Make-Ahead & Storage Tips

• Make Ahead: Bake the cake up to 2 days in advance and store at room temp.
• Store: Keep covered at room temperature for 3 days or refrigerate for 5 days.
• Freeze: Wrap slices in plastic wrap and store in an airtight container for up to 3 months.

🔥 How to Make a Pecan Cake

1️⃣ Toast the Pecans

Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, until fragrant. Let cool, then chop.

2️⃣ Cream the Butter & Sugars

In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

3️⃣ Add the Eggs & Vanilla

Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

4️⃣ Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5️⃣ Alternate Adding Flour & Buttermilk

Gradually add dry ingredients and buttermilk, alternating between the two, mixing until just combined. Fold in toasted pecans.

6️⃣ Bake the Cake

1. Grease a 9-inch round cake pan and pour in the batter.
2. Bake at 350°F (175°C) for 35-40 minutes, until a toothpick comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

7️⃣ Make the Glaze (Optional)

Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Leftovers & Storage Tips

• Keep covered at room temperature for 3 days.
• Refrigerate for up to 5 days.
• Freeze slices for up to 3 months—thaw at room temp before serving.

🎉 Time to Enjoy!

This Southern Pecan Cake is rich, buttery, and packed with crunchy pecans—perfect for family gatherings or a cozy dessert!

Tried this recipe? Let me know how it turned out in the comments! 🍰💛