Moist Butter Pecan Cake with Cream Cheese Icing Recipe

Ultimate Moist Butter Pecan Cake with Cream Cheese Icing: The Only Recipe You’ll Ever Need

Imagine craving a slice of rich, decadent dessert that transports you to a cozy family gathering, where every bite of Ultimate Moist Butter Pecan Cake with Cream Cheese Icing delivers unparalleled moisture and flavor. This recipe, straight from Chef Lalybeth’s kitchen at cookinwithlalyta.com, solves the common baking woes of dry cakes by incorporating a toasted pecan technique that locks in that perfect, tender crumb. Whether you’re a seasoned baker or a novice, this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing will become your go-to for celebrations, thanks to its irresistible blend of nutty pecans and creamy icing. In just 50 minutes, you’ll create a showstopper that impresses every time.

The allure of this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing lies in its sensory symphony. Picture the warm, toasty aroma of pecans filling your kitchen as they bake into the batter, creating a golden, moist texture that’s soft yet sturdy. Each forkful reveals layers of buttery richness, with the cream cheese icing adding a tangy, velvety smoothness that contrasts beautifully against the crunch of those toasted nuts. The flavors dance on your palate—hints of vanilla and subtle caramel notes from the brown sugar equivalent in granulated form—making this cake not just a treat, but an experience that evokes pure bliss.

What sets this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing recipe from cookinwithlalyta.com apart is Chef Lalybeth’s meticulous testing and personal touch, ensuring it’s the single best resource for home cooks. Drawing from years of baking expertise, this version includes a Chef’s Secret that elevates it above ordinary recipes. You’ll learn insider tips for achieving that signature moisture, avoiding common pitfalls, and even adapting for dietary needs. By the end, you’ll feel confident whipping up this dessert masterpiece, impressing friends and family with its foolproof results and undeniable deliciousness.

Why This Ultimate Moist Butter Pecan Cake with Cream Cheese Icing Recipe is a Game-Changer

The Chef’s Secret: At the heart of this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing is the simple yet transformative step of toasting the pecans before folding them into the batter. This technique releases their natural oils, infusing the cake with a deep, nutty flavor that sets it apart from standard butter pecan cakes. By toasting the pecans in a dry skillet over medium heat for 5-7 minutes until fragrant, you’re enhancing their crunch and preventing sogginess, creating a moist butter pecan cake that’s packed with layers of taste and texture.

Unbeatable Texture: The science behind the moisture in this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing comes from the buttermilk, which adds acidity to react with the baking powder and soda, producing carbon dioxide for a tender, airy crumb. Combined with softened butter and eggs at room temperature, this ensures even emulsification, locking in hydration and resulting in a cake that’s fluffy yet dense—perfect for holding up to the cream cheese icing without crumbling.

Foolproof for a Reason: This recipe has been tested multiple times in real home kitchens to guarantee success, even for beginners. With precise measurements and step-by-step guidance, you’ll avoid common baking errors like overmixing, which can toughen the batter. The result is a reliable, Ultimate Moist Butter Pecan Cake with Cream Cheese Icing that consistently delivers on flavor and form, making it the go-to moist butter pecan cake recipe for any occasion.

Ingredient Spotlight: Quality Makes the Difference

All-purpose flour serves as the foundation of this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing, providing structure and a light texture. Using high-quality, unbleached flour ensures better gluten development, which contributes to the cake’s moist crumb without making it dense. Opt for a brand with consistent milling to avoid inconsistencies in baking. If you’re substituting, try whole wheat flour for a nuttier flavor, but reduce it by 1/4 cup and add extra buttermilk to maintain moisture and balance.

Unsalted butter, softened to room temperature, is key for creaming with sugar to create air pockets that lead to a fluffy Ultimate Moist Butter Pecan Cake with Cream Cheese Icing. Fresh, high-fat butter enhances the rich flavor and tenderness, so choose European-style for extra creaminess. Quality matters because salted butter can throw off the recipe’s balance—stick to unsalted and control the salt yourself. A good substitute is coconut oil for a dairy-free version, but it may alter the classic buttery taste slightly.

Granulated sugar sweetens the batter while aiding in browning for that golden crust on your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing. It helps create the light, fluffy texture by dissolving into the butter. Always use pure cane sugar for the best results, as it caramelizes evenly. For substitutions, consider coconut sugar to reduce refined sugars, but note it might make the cake darker and add a subtle molasses note, affecting the overall moist butter pecan cake profile.

Eggs act as binders and emulsifiers in this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing, contributing to its rise and moisture retention. Fresh, large eggs at room temperature ensure even incorporation, preventing curdling. Quality eggs from free-range sources offer better flavor and nutrition. If you’re allergic, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as a vegan substitute, though it may make the cake slightly denser.

Buttermilk provides the tangy acidity that reacts with leavening agents, ensuring your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing stays tender and flavorful. It adds a subtle tang that complements the pecans. For the best results, use full-fat buttermilk; if unavailable, make your own by adding vinegar to milk. A low-fat alternative could be yogurt, but it might alter the moisture level, so adjust by adding a bit more liquid if needed.

Chopped pecans, toasted, are the star of this Ultimate Moist Butter Pecan Cake with Cream Cheese Icing, adding crunch and a rich, nutty essence. Toasting enhances their oil release for deeper flavor, making the cake truly moist and irresistible. Source fresh pecans for optimal taste and texture. Substitutes include walnuts for a similar crunch, or almonds for a milder nutty note, but they won’t replicate the iconic butter pecan flavor exactly.

For the icing, cream cheese is essential for that smooth, tangy topping on your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing. Full-fat, block-style cream cheese whips up creamier and holds better. Quality matters to avoid a watery consistency. A dairy-free option is vegan cream cheese, which maintains the tang but may need more powdered sugar for thickness.

Powdered sugar in the icing ensures a silky finish for your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing, dissolving easily without graininess. Sift it for lump-free results. If substituting, use a homemade blend of granulated sugar and cornstarch, but it might not achieve the same velvety texture.

Step-by-Step Instructions

Step 1: Preparing the Oven and Pans

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking. This step ensures even baking and easy removal.

Pro Tip: Use parchment paper liners for extra insurance against sticking, which helps maintain the moist texture of your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing.

Step 2: Mixing the Dry Ingredients

In a medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined. This creates a uniform base for the batter.

Common Mistake to Avoid: Over-whisking can introduce too much air or lumps, so mix gently to prevent a tough cake—aim for just combined.

Step 3: Creaming the Butter and Sugar

In a large bowl, cream the 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3-5 minutes. Add the 4 large eggs one at a time, beating well after each, then stir in 1 teaspoon vanilla extract.

Pro Tip: Ensure all ingredients are at room temperature for better emulsification, which is key to the moisture in your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing.

Step 4: Combining Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Fold in the 1 1/2 cups toasted chopped pecans gently.

Common Mistake to Avoid: Don’t overmix at this stage, as it can deflate the batter and result in a denser cake—fold just until incorporated for optimal moistness.

Step 5: Baking the Cake

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Rotate the pans halfway through baking for even cooking, ensuring every slice of your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing is perfectly baked.

Step 6: Cooling the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before icing.

Common Mistake to Avoid: Rushing the cooling process can cause the cakes to break or the icing to melt, so be patient for the best texture.

Step 7: Making the Icing

Beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, beating until creamy.

Pro Tip: Sift the powdered sugar first to avoid lumps, enhancing the smoothness of your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing.

Step 8: Frosting the Cake

Frost the cooled cakes with the cream cheese icing, spreading evenly for a professional finish.

Common Mistake to Avoid: Apply icing to warm cakes, as it will slide off—wait until fully cooled for a polished look.

Serving & Presentation

Elevate your Ultimate Moist Butter Pecan Cake with Cream Cheese Icing by slicing it neatly and arranging on a decorative platter, perhaps garnished with a sprinkle of extra toasted pecans for added crunch and visual appeal. For an impressive presentation, drizzle a light caramel sauce over the top or add edible flowers for a pop of color, making it ideal for holidays or birthdays. Complement this moist butter pecan cake with a scoop of vanilla ice cream or fresh berries to balance the richness, or pair it with coffee for a cozy afternoon treat.

Make-Ahead & Storage Solutions

For make-ahead convenience, prepare the batter up to 3 days in advance by mixing the dry ingredients and storing them in an airtight container; toast pecans ahead and refrigerate. Assemble and bake on the day of serving for the freshest Ultimate Moist Butter Pecan Cake with Cream Cheese Icing. To store leftovers, wrap the cooled cake tightly in plastic wrap and refrigerate for up to 5 days, or freeze individual slices for up to 3 months in freezer-safe bags to preserve moisture. The best way to reheat is in a 300°F oven for 10 minutes, or thaw frozen slices overnight in the fridge and warm gently to restore the original fluffy texture and cream cheese icing consistency.

Frequently Asked Questions (FAQ)

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Ultimate Moist Butter Pecan Cake with Cream Cheese Icing

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• Author: Chef Lalybeth
• Total Time: 50 minutes
• Yield: 12 1x

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Description

This ultimate moist butter pecan cake is a rich, flavorful dessert featuring toasted pecans in the batter and a smooth cream cheese icing on top.

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Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups chopped pecans, toasted
• For the icing: 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Fold in the toasted pecans.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the icing: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
8. Frost the cooled cakes with the cream cheese icing.

Notes

Toast the pecans for enhanced flavor; ensure all ingredients are at room temperature for the best results.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 40g
• Fat: 24g
• Carbohydrates: 55g
• Protein: 5g