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Butter Pecan Cake

 Butter Pecan Cake
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
12 ServingsPrep: 40 min. Bake: 30 min. + cooling


  • 3 tablespoons butter, melted
  • 1-1/3 cups chopped pecans
  • 2/3 cup butter, softened
  • 1-1/3 cups 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 McCormick® Pure Vanilla Extract
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons milk
  • 3/4 teaspoon McCormick® Pure Vanilla Extract


  • Pour melted butter in a baking pan. Stir in pecans. Toast at 350°
  • for 10 minutes. Set aside to cool.
  • In a bowl, cream butter and sugar until light and fluffy. Add eggs,
  • one at a time, beating well after each addition. Combine flour,
  • baking powder and salt; add to creamed mixture alternately with
  • milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two

2 of 2

Butter Pecan Cake (continued)

Directions (continued)

  • greased and floured 8-in. round baking pans. Bake at 350° for
  • 30-35 minutes or until a toothpick inserted near the center comes
  • out clean. Cool in pans 10 minutes before removing to wire racks to
  • cool completely.
  • Meanwhile, for frosting, cream butter and sugar. Add milk and
  • vanilla, beating until light and fluffy. Add additional milk if
  • needed. Stir in remaining toasted pecans. Spread between the layers
  • and over the top and sides of the cake. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 534 calories, 27 g fat (11 g saturated fat), 80 mg cholesterol, 280 mg sodium, 71 g carbohydrate, 2 g fiber, 5 g protein.