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Carol's Butter Pecan Cake

Rated as 4.19 out of 5 Stars

"This is a cake that can be served anytime."
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1 h 30 m servings 596
Original recipe yields 16 servings (3 - 9 inch layer cake)


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  1. Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
  3. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
  4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
  5. To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Nutrition Facts

Per Serving: 596 calories; 30.7 77.2 6 100 319 Full nutrition

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Read all reviews 51
  1. 57 Ratings

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Most helpful positive review

This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn't look very intere...

Most helpful critical review

Has a wonderful flavor but, cake came out VERY dry, I will try making this again but I will be adding oil to recipe. Will let you know.

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Least positive

This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn't look very intere...

This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing t...

I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this becomes their go to cake for anything!! The only changes I suggest..for a lighter, more airy ...

I made this cake for my parents birthdays, which are a week apart, because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh's and ah's at the party. Everyone ...

I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream, Buttered pecan. I got rave reviews from my family when I made this cake for my mom's birthday.

I am only rating the cake, as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out), and added half the amount of vanilla extract. The cake layers were fluff...

This cake was splendid! With a few exceptions. I would suggest adding twice the butter because the cake came out a bit dry. I didn't make the traditional frosting but made one of my own (brown s...

This is one of those cakes that can really be addictive. I probably make it once a month at least.

To all the folks who thought the cake was on the dry side, how are you measuring your flour ? Do not dip your cup into the flour....always spoon lightly into the cup, then level the top. Too muc...