Butter Pecan Cake with Cheesecake Frosting

 Butter Pecan Cake with Cheesecake Frosting

Think

 butter pecan ice cream—now imagine it as a soft, ultra-moist layer cake. Brown sugar, buttermilk, and toasted pecans create a plush crumb, while a tangy cheesecake frosting brings balance and silky richness. It is a holiday-worthy showstopper and the kind of reliable bake tinsuf loves to share.
Toasted pecans inside and out, finished with a smooth cheesecake frosting.
Cake recipes

Table of Contents

    Meta Section
    Ingredients
        For the Cake
        For the Cheesecake Frosting
    Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips
        For more recipes follow me in  Facebook , Pinterest !

Meta Section

    Author:(tinsuf)
    Cuisine: American
    Category: Dessert
    Keywords: butter pecan cake, brown sugar cake, cheesecake frosting, pecan dessert
    Prep Time: 25 minutes
    Bake Time: 24–28 minutes
    Total Time: About 2 hours (includes cooling and assembly)
    Yield: 10–12 servings

Ingredients
For the Cake

    2 cups (250 g) all-purpose flour
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp fine salt
    1 cup (226 g) unsalted butter, softened
    1 1/2 cups (315 g) packed light brown sugar
    3 large eggs, room temperature
    2 tsp vanilla extract (plus 1/2 tsp butter extract optional)
    1 cup (240 ml) buttermilk, room temperature
    1 1/2 cups (165 g) chopped pecans, toasted and cooled

For the Cheesecake Frosting

    8 oz (226 g) cream cheese, softened
    1/2 cup (113 g) unsalted butter, softened
    3 cups (360 g) powdered sugar, sifted
    1/4 cup (55 g) light brown sugar, sifted
    1 tsp vanilla extract
    Pinch of fine salt
    2–3 tbsp heavy cream or milk, as needed
    To garnish: toasted pecan halves or chopped pecans

    Baking ingredients online

Instructions


    Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and lightly flour the sides.
    Whisk together flour, baking powder, baking soda, and salt; set aside.
    In a mixer, beat butter and brown sugar until light and fluffy, 2–3 minutes. Beat in eggs one at a time, scraping bowl as needed, then mix in vanilla (and butter extract if using).
    Add the dry ingredients in three additions alternating with buttermilk in two additions, beginning and ending with dry. Mix on low just until smooth.
    Fold in toasted chopped pecans. Divide batter evenly between prepared pans and smooth tops.
    Bake 24–28 minutes, until a tester comes out with a few moist crumbs. Cool in pans 10 minutes; invert onto racks, peel parchment, and cool completely.
    Frosting: Beat cream cheese and butter until completely smooth. Add powdered sugar and brown sugar gradually with vanilla and salt; beat until fluffy, adding cream 1 tbsp at a time until silky and spreadable.
    Assemble: Place one layer on a stand. Spread about 1 1/2 cups frosting over the top. Set second layer on top and frost the outside with remaining frosting. Decorate with toasted pecans.
    Chill 20–30 minutes to set the frosting. Serve at cool room temperature.

    Cheesecake dessert ebook


Discover more
Icing
pecans
heavy cream
buttery
frosting
cream
COOKIES
butter
Cheesecake
Cookie
Troubleshooting & Consistency Tips

    Dense cake? Measure flour by weight or fluff, spoon, and level. Do not overmix after adding flour.
    Sunken center? Check oven temperature with an oven thermometer and avoid opening the door during the first 20 minutes.
    Frosting too loose? Chill 10 minutes, then re-whip. Add a few tablespoons more powdered sugar if needed.
    Dry crumb? Ensure buttermilk and butter are room temperature and avoid overbaking; pull when crumbs, not wet batter, cling to a tester.
    Max pecan flavor: Always toast pecans (350°F for 6–8 minutes) and cool before folding in.

    Cake recipes

Storage & Make-Ahead

    Room temperature: Up to 4 hours if cool and dry.
    Refrigerate: Cover and chill up to 4 days. Bring slices to room temperature for the best texture.
    Freeze: Wrap unfrosted layers tightly and freeze up to 2 months. Thaw overnight in the fridge and frost fresh.

Why This Recipe Works

Brown sugar and buttermilk create a moist, tender crumb with gentle caramel notes that echo classic butter pecan. Toasting the pecans intensifies flavor and keeps them crunchy, while folding them in at the end preserves texture. The

 cheesecake frosting—cream cheese plus a touch of brown sugar—adds tang and a subtle toffee tone that balances the richness of the cake.

Expert Tips

    For taller layers, use 7-inch pans and bake a few minutes longer.
    Swap 1/4 cup flour for cornstarch to mimic cake flour for an extra-soft crumb.
    Add 1–2 tbsp bourbon to the frosting for a festive twist; beat in with the vanilla.
    Warm a knife under hot water, wipe dry, and slice for clean layers.

    Baking ingredients online

This recipe is published by tinsuf. Enjoy it? Explore more celebration cakes and buttery bakes on our site.