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Butter Pecan Cake



  • 3 tablespoons butter
  • 1 1/2 cups pecans, chopped, divided
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract


  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons milk
  • 3/4 teaspoon vanilla extract


  1. Heat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
  2. Cake: Melt 3 tablespoons butter in a 13 x 9-inch baking pan; stir in pecans and bake for 10 minutes; cool.
  3. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
  4. Add eggs, one at a time, beating well after each addition.
  5. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  6. Stir in vanilla extract and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting. Pour batter into prepared 9-inch round cake pans.
  7. Bake for 30 minutes or until cake tests done.
  8. Cool layers in pans 10 minutes; remove from pans, and cool completely.
  9. Spread top and sides of cooled cake with Butter Pecan Frosting.
  10. Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla extract, beating until light and fluffy. Stir in 1/2 cup toasted pecans.

Yield: one 2-layer cake; enough frosting for one 2-layer cake

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