Southern Butter Pecan Cake with Glaze

Southern Butter Pecan Cake with Glaze

Introduction

The Southern Butter Pecan Cake is a rich and indulgent dessert that perfectly combines the buttery sweetness of cake with the nutty crunch of pecans.

Topped with a smooth, velvety glaze, this cake captures the essence of Southern baking tradition, offering a luxurious texture and a depth of flavor that makes it a crowd favorite.

Whether enjoyed as a holiday treat or a special dessert, this butter pecan cake with glaze is sure to impress.

The following recipe provides detailed steps to create this delightful cake from scratch, inspired by the best practices and popular recipes online.

Ingredients

For the Butter Pecan Cake:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs, at room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

1 teaspoon vanilla extract

1 1/2 cups chopped pecans, toasted

For the Butter Pecan Glaze:

1/2 cup (1 stick) unsalted butter

1 cup light brown sugar, packed

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup chopped pecans, for garnish (optional)

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or a 10-cup Bundt pan. Lightly dust with flour to prevent sticking.

In a skillet over medium heat, toast the chopped pecans until fragrant, about 5 minutes. Stir occasionally to prevent burning, then set aside to cool.

Mix the Batter:

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Continue beating until the mixture is smooth and creamy.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated.

Add the vanilla extract and fold in the toasted pecans until evenly distributed.

Bake the Cake:

Pour the batter into the prepared pan, spreading it evenly.

Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should be golden brown.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Butter Pecan Glaze:

In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir continuously until the sugar is fully dissolved.

Add the heavy cream and continue stirring until the mixture begins to bubble. Allow it to cook for an additional 2-3 minutes, or until it thickens slightly.

Remove the saucepan from heat and stir in the vanilla extract. Allow the glaze to cool slightly, so it thickens to a pourable consistency.

Glaze the Cake:

Once the cake has cooled, pour the butter pecan glaze evenly over the top, allowing it to drip down the sides for a rustic look.

For extra texture and flavor, sprinkle additional chopped pecans over the glaze while it is still warm.

Serve:

Let the glaze set for about 15 minutes before slicing. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

This Southern Butter Pecan Cake with glaze is a true delight, marrying the nutty flavor of toasted pecans with a buttery, tender cake and a rich, caramel-like glaze.

Each bite offers a symphony of textures and flavors that celebrate the classic Southern charm and the love for pecans.

Perfect for any gathering, this cake is not only visually appealing but also absolutely irresistible.

Enjoy this sweet, comforting dessert that’s bound to become a family favorite for years to come.