This Pecan Cake with Cream Cheese Icing is a truly indulgent dessert that brings together the rich flavors of butter, brown sugar, and roasted pecans. The soft, fluffy cake is complemented by a smooth, creamy icing that’s slightly tangy from the cream cheese and perfectly sweetened with brown sugar. Whether you’re serving it at a family gathering or a special celebration, this cake is bound to impress.
Why You’ll Love This Recipe
This cake is the perfect balance of flavors and textures. The buttermilk gives the cake a tender crumb, while the finely chopped pecans add a subtle nutty crunch. The cream cheese icing is rich and smooth, melting in your mouth with every bite. With the combination of sweet and slightly salty, nutty flavors, this cake is an irresistible treat for any occasion!
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
For the Icing:
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Wet Ingredients: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Add Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Incorporate Pecans: Gently fold in the finely chopped pecans until evenly distributed throughout the batter.
- Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the Icing:
- Make the Icing: In a large bowl, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Once the sugar is fully incorporated, add the heavy cream and beat until the icing is light and fluffy.
- Assemble the Cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of cream cheese icing on top.
- Top with Second Layer: Place the second cake layer on top and spread the icing evenly over the top and sides of the entire cake.
- Optional Garnish: Sprinkle the top of the cake with finely chopped pecans for added texture and decoration.
Servings and Timing
This recipe makes approximately 12 servings.
- Prep time: 20 minutes
- Cook time: 25-30 minutes
- Total time: 1 hour 15 minutes (including cooling time)
Variations
- Spiced Version: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
- Different Nuts: You can replace the pecans with walnuts or almonds if you prefer a different nutty flavor.
- Lighter Icing: For a lighter icing, you can reduce the amount of powdered sugar or add more heavy cream to achieve a fluffier consistency.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cake can be kept at room temperature for a day if it’s going to be consumed quickly.
- Reheating: This cake is best enjoyed chilled or at room temperature. If you prefer to warm it slightly, microwave individual slices for 10-15 seconds.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour. Use 1 cup of all-purpose flour minus 2 tablespoons for every cup of cake flour.
Can I make this cake in advance?
Yes, you can bake the cake in advance. Once the cakes are completely cooled, wrap them tightly in plastic wrap and refrigerate for up to 2 days before icing and serving.
Can I use a different type of icing?
Yes, you can substitute the cream cheese icing with a buttercream frosting or even a simple glaze if you prefer a lighter icing.
Can I freeze this cake?
Yes, you can freeze the cake layers before icing. Wrap them tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months. Thaw in the fridge before icing and serving.
Can I use pre-chopped pecans?
It’s best to finely chop the pecans yourself, as pre-chopped nuts may not have the same texture or provide the same flavor as freshly chopped nuts.
Can I make this cake without nuts?
Yes, you can skip the pecans if you prefer a nut-free cake. The cake will still be delicious without them.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. The edges of the cake should also be pulling away from the sides of the pan.
Can I make this cake in a different-sized pan?
Yes, you can use a 9×13-inch baking dish instead of round cake pans. You may need to adjust the baking time, so check for doneness after 35-40 minutes.
How should I store the leftover cake?
Leftover cake can be stored in an airtight container in the refrigerator for up to 5 days or kept at room temperature for a day or two.
Can I add more flavor to the icing?
Yes, you can add flavors like almond extract or citrus zest to the icing for a unique twist.
Conclusion
This Pecan Cake with Cream Cheese Icing is a rich, decadent dessert that’s perfect for any occasion. With its moist, flavorful cake and indulgent cream cheese frosting, it’s a treat that’s sure to impress your guests and satisfy your sweet tooth. Whether you’re celebrating a special occasion or just craving something delicious, this cake is a must-try!
Print
Pecan Cake with Cream Cheese Icing
- Total Time: 1 hour 15 minutes (including cooling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Pecan Cake with Cream Cheese Icing combines a soft, fluffy cake made with buttermilk and roasted pecans, topped with a smooth, slightly tangy cream cheese icing, perfect for any special occasion or family gathering.
Ingredients
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the finely chopped pecans until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the Icing: In a large bowl, beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until creamy and smooth.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Once the sugar is fully incorporated, add the heavy cream and beat until the icing is light and fluffy.
- Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of cream cheese icing on top.
- Place the second cake layer on top and spread the icing evenly over the top and sides of the entire cake.
- Optional: Sprinkle the top with finely chopped pecans for added texture and decoration.
Notes
- For a spiced version, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- If you prefer a different nut, you can substitute pecans with walnuts or almonds.
- For a lighter icing, reduce the powdered sugar or add more heavy cream for a fluffier consistency.
- To make the cake ahead of time, bake the cake layers and refrigerate for up to 2 days before icing and serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 47g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
