The Classic Southern Pecan Cake is a timeless dessert that celebrates the rich, nutty flavor of toasted pecans combined with the buttery sweetness of a moist cake.
Enhanced by a hint of vanilla and optional almond extract, this cake is perfectly complemented by a luscious cream cheese frosting. Each layer is filled with warmth, texture, and the essence of Southern baking traditions.
Whether served at family gatherings, holiday celebrations, or simply as a sweet indulgence, this pecan cake is sure to impress with its comforting flavors and elegant presentation.
Ingredients
For the cake
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup of whole milk
1/2 cup sour cream
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1 teaspoon almond extract (optional)
1 1/2 cup chopped pecans, toasted
For the cream cheese frosting
16 ounces cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons of vanilla extract
1/2 cup chopped pecans, toasted (for garnish)
Step 3: Prepare the Cream Cheese Frosting
Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.
Step 4: Assemble the Cake
Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.
Frost the sides: Use the remaining frosting to cover the sides of the cake.
Topping: Sprinkle the top of the cake with toasted pecans.
Variations for Classic Southern Pecan Cake
Flavor Twists:
Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Substitute almond extract with maple extract for a rich, earthy taste.
Filling Options:
Spread a layer of caramel sauce, dulce de leche, or apricot preserves between the cake layers before frosting for added sweetness.
Add a thin layer of chocolate ganache for a decadent twist.
Nut Substitutions:
Replace pecans with walnuts, hazelnuts, or even a mix of nuts for a slightly different flavor and texture.
Topping Ideas:
Drizzle the frosted cake with caramel or chocolate sauce.
Add crushed pralines or candied pecans as a garnish for extra crunch and sweetness.
Frosting Alternatives:
Swap cream cheese frosting with a fluffy buttercream or a whipped cream frosting for a lighter touch.
Add a tablespoon of bourbon or rum to the frosting for a boozy kick.
Tips for the Best Pecan Cake
Toast the Pecans: Always toast pecans before adding them to the batter and as a garnish. This enhances their nutty flavor and adds a delightful crunch.
Room-Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting.
Don’t Overmix: Overmixing the batter can make the cake dense. Mix until just combined for a light and fluffy texture.
Even Cake Layers: Use a kitchen scale to divide the batter evenly between pans for uniform layers.
Cooling Time: Let the cake layers cool completely before frosting to prevent the frosting from melting.
Make Ahead: Bake the cake layers a day in advance and frost them on the day of serving. This allows the flavors to develop and makes assembly easier.
These variations and tips will ensure your cake is versatile, flavorful, and perfect for any occasion!
To store your Classic Southern Pecan Cake and keep it fresh:
Short-Term Storage
At Room Temperature: If you plan to eat the cake within 1-2 days, store it in an airtight container or cover it with plastic wrap. Keep it in a cool, dry place away from direct sunlight.
In the Refrigerator: For longer storage (up to 5 days), cover the cake tightly with plastic wrap or place it in an airtight container to prevent it from drying out. Refrigeration is ideal for cream cheese frosting.
Long-Term Storage
Freezing:
Wrap the unfrosted cake layers tightly in plastic wrap, then place them in freezer bags or wrap them in aluminum foil. Store for up to 3 months.
If freezing a frosted cake, place it in the freezer for 1-2 hours to harden the frosting, then wrap it tightly in plastic wrap and aluminum foil.
For individual slices, wrap each piece separately and store in a freezer-safe container or bag.
Thawing: Allow the cake or slices to thaw overnight in the refrigerator. Bring to room temperature before serving for the best texture and flavor.
Proper storage ensures your cake stays moist and flavorful, whether you’re enjoying it fresh or saving it for later!