Butter Pecan Cake with butter swim biscuits easy recipes
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.
Servings: 12 slices
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
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking pan.
- Toast the pecans in a dry skillet over medium heat until fragrant. Set them aside.
- In a large bowl, cream the butter and both sugars until fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the toasted pecans.
- Pour the batter into the prepared pan and bake for 35–40 minutes.
- Let it cool before slicing (if you can wait that long).