Name: Butter Pecan Cake with butter swim biscuits easy recipes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup chopped pecans; 1/2 cup unsalted butter; 1 cup brown sugar; 1/2 cup granulated sugar; 4 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup milk

Jump to Recipe

Butter pecan cake hits different, doesn’t it? It’s like a cozy hug from your Southern grandma—even if your grandma’s from Ohio. The toasty pecans tucked into that soft, buttery cake feel like someone knew you needed a sweet moment and decided, ‘Yup, today’s the day.’ We’re not here for dry, boring cake. Nope. This one melts in your mouth with all the buttery richness and a subtle crunch that’ll make you pause mid-bite. It’s the kind of dessert that sneaks another slice onto your plate when you weren’t even hungry anymore. Blame the brown sugar swirl or the pecans. I do. And if you’ve ever baked something that made the whole kitchen smell like a warm memory, you’re in for that again here. Pair it with a scoop of vanilla ice cream if you’re feeling wild. This cake isn’t just dessert—it’s the reason your neighbor keeps asking when you’re baking again.

1) Key Takeaways
2) Easy Butter Pecan Cake Recipe
3) Ingredients for Butter Pecan Cake
4) How to Make Butter Pecan Cake
5) Tips for Making Butter Pecan Cake
6) Making Butter Pecan Cake Ahead of Time
7) Storing Leftover Butter Pecan Cake
8) Try these Cakes next!
9) Butter Pecan Cake
10) Nutrition

1) Key Takeaways

This butter pecan cake is rich, buttery, and loaded with toasted pecans
It’s easy enough for a weekday treat, but special enough for celebrations
Pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel
Perfect for folks who love that nutty, buttery depth in dessert

2) Easy Butter Pecan Cake Recipe

Let’s get honest—cake mixes are fine. But when you really want something that makes people pause mid-bite, you go homemade. This butter pecan cake? It’s not trying too hard. It just lands the flavor right where it counts—rich, warm, a bit nutty, and yes, ridiculously comforting. Now, I didn’t grow up eating fancy cakes. We had boxed ones dressed up with whatever icing we had in the fridge. This, though, feels like the grown-up version of those sweet childhood memories. You’ll taste butter in every bite. Not just butter for the sake of it, but butter that brings the whole thing together, carrying the brown sugar and pecans right to your soul.

I’ve made this butter pecan cake more times than I’d like to admit, especially when I needed something quick but meaningful. Whether you’re sharing it at a potluck or hoarding the last slice for breakfast, this is a recipe that just gets it. It plays well with toppings, stays moist for days, and honestly—just smells like home when it’s baking.

And if you’re thinking this recipe sounds like one of those butter swim biscuits easy recipes you keep hearing about, you’re not far off. The same buttery decadence is baked right in. Grab a bowl, crank the oven, and let’s make something that’ll actually get people to look up from their phones.

3) Ingredients for Butter Pecan Cake

1 cup chopped pecans — Toast these first. It pulls the flavor out and makes the kitchen smell like a bakery. Don’t skip this step—it’s where the pecan part of butter pecan really shines.

1/2 cup unsalted butter — Let it sit out and soften. You want that creamy texture that melts into the sugars and sets the base for this butter-forward cake.

1 cup brown sugar — Dark or light brown sugar works. Either way, it’ll give that deep caramel vibe you want with toasted nuts and butter.

1/2 cup granulated sugar — It balances the sweetness and gives the cake a nice crust. Helps with that just-barely-there crackle on top.

4 large eggs — They bind and lift. Add them one at a time and mix well, so the batter stays smooth and creamy without splitting.

1 tsp vanilla extract — Go for the real stuff if you can. That small splash adds warmth and depth in the background without taking over.

2 cups all-purpose flour — Sift it. It’s annoying, but it helps the cake stay light, even with all that butter and richness.

2 tsp baking powder — This gives lift. It’s what keeps this from turning into a dense brick of pecans and butter.

1/2 tsp salt — Just enough to cut the sweetness and make the buttery flavor pop. Don’t leave it out, even if you’re using salted butter.

1 cup milk — Room temp. Cold milk can mess with the butter in the batter. Trust me, I’ve had the curdled disaster to prove it.

4) How to Make Butter Pecan Cake

Step 1 — Preheat the oven to 350°F and grease your pan well. You don’t want to fight to get this cake out once it’s done. I use a 9×13 inch pan but feel free to use whatever works for you.

Step 2 — Toast your pecans in a dry skillet over medium heat. They should smell nutty, not burnt. This takes around 5 minutes. Set them aside to cool before folding them in later.

Step 3 — Cream your butter, brown sugar, and white sugar in a big mixing bowl until light and fluffy. This is where the magic starts. If it looks grainy or flat, keep beating—it’ll come together.

Step 4 — Add eggs one at a time. Mix well after each. Then stir in the vanilla. You want a smooth, silky base before adding dry ingredients.

Step 5 — In a separate bowl, whisk the flour, baking powder, and salt. Slowly add this to your wet mixture, alternating with the milk. Don’t dump everything in at once unless you like cleaning flour off your counter.

Step 6 — Fold in those cooled, toasted pecans. Don’t overmix. Just a few turns until they’re evenly spread through the batter.

Step 7 — Pour the batter into your greased pan and smooth the top. Bake for 35 to 40 minutes. It’s done when a toothpick comes out clean and the top is golden brown with a slight spring to the touch.

5) Tips for Making Butter Pecan Cake

Let’s be real—this cake isn’t one of those tricky things that fall flat if you breathe wrong. But a few smart moves help it shine. First, toast the pecans. I know I said it earlier, but it’s easy to forget. Cold nuts just don’t hit the same.

Room temperature ingredients are key. Softened butter, warm-ish milk, and eggs not straight from the fridge all mix better. You don’t want lumps or weird textures messing with your batter.

Use a light-colored metal pan if you’ve got one. Dark pans can overbrown the cake at the edges before the center’s done. Oh, and don’t skimp on the butter. This isn’t one of those low-fat experiments. It’s one of those butter swim biscuits easy recipes in cake form, and it needs that richness.

6) Making Butter Pecan Cake Ahead of Time

I love this recipe because it holds up. You can bake it the night before and still serve it the next day like it just came out of the oven. Actually, sometimes it tastes better the second day. The flavors mellow and blend in a way that fresh-out-of-the-oven cake just can’t match.

Once the cake cools, wrap it tight with plastic wrap or foil. Store it at room temp if it’s just overnight. If you’re prepping it more than a day ahead, the fridge works too. Just let it come back to room temp before serving.

This butter pecan cake is one of those sweet, butter swim biscuits easy recipes that actually gets better the longer it sits. Makes planning dessert a whole lot easier when life gets busy.

7) Storing Leftover Butter Pecan Cake

Leftovers don’t happen often with this cake, but if you manage to save a slice or two, here’s how to keep them tasting fresh. Wrap individual slices in plastic wrap and store them in an airtight container. The texture stays soft, and the flavor keeps well.

You can store it at room temp for a day or two. Any longer, toss it in the fridge. Want to freeze it? Totally doable. Just make sure it’s wrapped tightly and placed in a freezer-safe bag or container. Thaw on the counter when you’re ready to eat.

This is one of those butter swim biscuits easy recipes you’ll want to revisit, so keep a slice or two stashed away for a rainy day craving. It’s comforting, nostalgic, and still impressive every time.

8) Try these Cakes next!

9) Butter Pecan Cake