I’m much more used to butter pecan flavor in pies, so when I came across this butter pecan cake recipe, I immediately decided that I have to try it out and I wasn’t sorry.

It’s chock full of pecans, in the batter and on top, it’s loaded with yummy vanilla cream cheese frosting, it’s moist, sweet and extremely satisfying. This butter pecan cake has it all.

The making process is pretty easy, so this cake will be faced by beginner cooks. I wouldn’t recommend swapping the buttermilk in the cake batter ingredients for anything else, in case you don’t like buttermilk taste. The sourness will go away during the baking, but the acids will react with the baking soda and add fluffiness.

I would also recommend taking roasted pecans or roasting your own, because this way they will give out more flavor.

You can keep this cake in the fridge up to 3 days, but I’m quite sure it’ll be gone long before. Serve it with coffee on a hot summer afternoon to get awesome southern vibes, and I’m sure you’ll love this recipe as much as I do!