There’s something undeniably nostalgic about a slice of Classic Southern Pecan Cake. It carries the warmth of family gatherings, Sunday suppers, and holiday traditions all baked into a moist, buttery cake. The deep flavor of toasted pecans, combined with brown sugar, vanilla, and a hint of spice, makes this dessert a staple in Southern homes. Whether served with a scoop of vanilla ice cream or simply dusted with powdered sugar, this cake is all about comfort and indulgence. If you’ve never made a Southern pecan cake before, you’re in for a treat—and a new favorite.
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups packed light brown sugar
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4 large eggs
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2 tsp pure vanilla extract
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2 ¼ cups all-purpose flour
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2 tsp baking powder
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½ tsp ground cinnamon (optional)
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½ tsp salt
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1 cup whole milk (room temperature)
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2 cups chopped pecans, toasted
Optional Glaze:
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
Preparation Time:
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Prep Time: 20 minutes
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Cook Time: 50–60 minutes
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Total Time: 1 hour 20 minutes
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Servings: 12–14 slices
Directions
Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for about 8–10 minutes, stirring once halfway through. Let them cool completely before adding to the batter. Toasting enhances their nutty flavor and gives the cake its signature crunch.
Step 2: Prepare the Cake Batter
In a large bowl, cream together the softened butter and brown sugar until light and fluffy—about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the flour mixture. Stir just until combined; do not overmix.
Step 3: Fold in the Pecans
Gently fold in the cooled, toasted pecans using a spatula. Ensure even distribution without deflating the batter.
Step 4: Bake the Cake
Grease and flour a 10-inch bundt or tube pan. Pour in the batter, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Check at the 45-minute mark to avoid overbaking.
Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Allow it to cool completely before glazing.
Step 5: Optional Vanilla Glaze
In a small bowl, whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the cooled cake for a beautiful finish. You can also skip the glaze and serve the cake plain or with whipped cream or a scoop of vanilla ice cream.
Serving Suggestions
This Southern pecan cake is perfect for brunches, potlucks, or after-dinner dessert. It pairs wonderfully with coffee, tea, or warm cider. For a more decadent version, serve it with caramel sauce or cream cheese frosting.
Classic Southern Pecan Cake is more than just a dessert—it’s a slice of Southern heritage. With its rich flavor, tender crumb, and crunchy toasted pecans, this cake is sure to become a family favorite. Whether you’re making it for a celebration or simply to enjoy a comforting homemade treat, it delivers every time. Give it a try and let the aroma of pecans and brown sugar fill your kitchen—it’s Southern baking at its finest.