Of course! A Pecan Cake is a Southern treasure—rich, buttery, and packed with toasted pecans. It’s moist, dense, and incredibly flavorful, often enjoyed during the holidays but delicious any time of year.
Here is a classic, foolproof recipe for a truly exceptional pecan cake.
Classic Southern Pecan Cake
This cake is known for its tight, tender crumb and is wonderfully moist, almost like a pound cake, but loaded with pecans.
Prep Time: 20 mins | Cook Time: 60-75 mins | Cooling Time: 2+ hours | Total Time: 1 hour 20 mins + cooling
Servings: 10-12
Ingredients
For the Cake:
· 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
· 2 cups (400g) granulated sugar
· 4 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ½ teaspoon almond extract (optional, but highly recommended)
· 3 cups (375g) all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· 1 cup (240ml) whole milk or buttermilk*
· 2 cups (200g) chopped pecans, toasted**
For the Cream Cheese Glaze (Optional but Recommended):
· 4 oz (113g) cream cheese, softened
· 1 cup (120g) powdered sugar, sifted
· 1 teaspoon vanilla extract
· 2-3 tablespoons milk or cream
· A pinch of salt
· Extra pecan halves for garnish
Instructions
- Preheat and Prepare:
· Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or a 9×13 inch baking pan very thoroughly.
- Toast the Pecans:
· Spread the chopped pecans on a baking sheet and toast in the preheating oven for 5-8 minutes, until fragrant. Watch carefully to avoid burning. Let them cool.
- Combine Dry Ingredients:
· In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
· In a large bowl, using a hand mixer or stand mixer, cream the softened butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
- Add Eggs and Extracts:
· Beat in the eggs, one at a time, mixing well after each addition. Scrape down the bowl. Mix in the vanilla and almond extracts.
- Combine Wet and Dry:
· With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined after each addition. Do not overmix.
- Fold in Pecans:
· Using a spatula, gently fold in the toasted, chopped pecans until evenly distributed.
- Bake:
· Pour the batter into the prepared pan and smooth the top.
· Bake for 60-75 minutes (for a Bundt pan) or 45-55 minutes (for a 9×13 pan), or until a long toothpick or skewer inserted into the center comes out clean.
· Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 20-30 minutes of baking.
- Cool Completely:
· Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely if using a Bundt pan. A 9×13 cake can cool completely in the pan.
- Make the Glaze and Serve:
· Once the cake is completely cool, make the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla, and salt. Add milk one tablespoon at a time until you reach a drizzle-able consistency.
· Drizzle the glaze over the cooled cake. Garnish with pecan halves. Let the glaze set for 15 minutes before slicing.
Pro Tips for the Perfect Pecan Cake
· Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter that rises evenly. Take your eggs, butter, and milk out of the fridge about an hour before you start.
· Toasting the Pecans is Crucial: Toasting unlocks the nuts’ oils and deep, rich flavor. It makes a huge difference. Don’t skip this step!
· Bundt Pan Prep: To ensure your cake releases perfectly, grease every nook and cranny of the Bundt pan with butter or baking spray, then dust with flour, tapping out the excess.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and leads to a tough cake.
· The Almond Extract: A tiny bit of almond extract complements the pecans beautifully and adds a layer of complexity that tastes wonderfully traditional.
· Buttermilk Option: Using buttermilk will yield a slightly more tender crumb with a subtle tang. If you use it, you can add ¼ teaspoon of baking soda along with the baking powder.
Enjoy this rich, nutty, and utterly delicious taste of Southern hospitality