Toasted pecans bring the flavor in this delicious layer cake.
  • Makes: 12 servings
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Difficulty Rating: Intermediate

  • Recipe Created By:



  • 2 cups pecans, well chopped, plus 1 dozen pecan halves
  • 4 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • ½ teaspoon salt


  • ½ cup butter, softened
  • 8 ounces sour cream
  • 4 eggs, beaten
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla
  • ½ cup milk


  • 10 tablespoons butter, softened
  • 5 cups powdered sugar
  • 5-6 tablespoons milk
  • 1 teaspoon vanilla
  • ½ cup toasted pecans

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  1. For the pecans: Heat oven to 350 degrees. Combine all pecan ingredients and toss well to coat. Bake in a 9-by-13-inch baking dish for 12 minutes, stirring several times to prevent burning. Set aside to cool. Keep oven on.
  2. For the cake: Beat together eggs, sugars, sour cream and butter until creamy. Gradually add flour, alternately with milk until well combined. Stir in vanilla and 1 ½ cups toasted pecans (reserve pecan halves for decorating.) Grease and flour three 8-inch round cake pans. Divide batter into pans and bake for 18 to 20 minutes. Set aside to cool.
  3. For the icing: Beat together butter, sugar, milk and vanilla until icing is very thick and creamy. Ice between layers, then sides, then top of cake. Decorate with the remaining ½ cup chopped pecans and pecan halves. 

butter pecan cake

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