12 Delicious Carols Butter Pecan Cake Recipes

Every holiday season calls for a touch of sweetness, and what better way to spread joy than with a slice of Carol’s Butter Pecan Cake? Whether you’re a seasoned baker or just starting out, our roundup of 12 delicious recipes promises to inspire your next baking adventure. From classic takes to innovative twists, these cakes are sure to delight. Ready to find your new favorite? Let’s dive in!

Classic Carols Butter Pecan Cake

Baking this cake feels like wrapping yourself in a warm blanket on a chilly evening, its rich aroma filling the kitchen with comfort and nostalgia.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – 1 cup
• Eggs – 2
• Pecans – 1 cup
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Cream together 1 cup of butter and 1 cup of sugar in a large bowl until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more smoothly.
3. Beat in 2 eggs one at a time, then stir in 1 tsp of vanilla extract.
4. In a separate bowl, whisk together 2 cups of flour, 1 tsp of baking powder, and ½ tsp of salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in 1 cup of pecans, ensuring they’re evenly distributed throughout the batter.
7. Pour the batter into a greased 9-inch round cake pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 40 minutes to avoid overbaking.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How the cake’s buttery richness pairs perfectly with the crunchy pecans, creating a delightful contrast in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Carols Butter Pecan Cake with Cream Cheese Frosting

Delving into the heart of comfort baking, this recipe whispers of cozy afternoons and the sweet, nutty aroma that fills the kitchen. It’s a simple joy, blending the richness of butter pecan with the tangy embrace of cream cheese frosting.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Butter – 1 cup
• Pecans – 1 cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Cream cheese – 8 oz
• Powdered sugar – 2 cups

Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, cream together 1 cup butter and 1 ½ cups sugar until light and fluffy.
3. Beat in 3 eggs one at a time, then stir in 1 tsp vanilla extract.
4. Combine 2 cups flour, 1 tsp baking powder, and ½ tsp salt; gradually add to the creamed mixture.
5. Fold in 1 cup chopped pecans.
6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat 8 oz cream cheese and ½ cup butter until smooth.
9. Gradually add 2 cups powdered sugar, beating until creamy.
10. Spread frosting over the cooled cake and garnish with additional pecans if desired.

Perfectly moist with a crumb that holds together, this cake offers a delightful contrast between the nutty base and the creamy frosting. Serve it with a drizzle of caramel or alongside a cup of strong coffee for an indulgent treat.

Moist Carols Butter Pecan Cake

Remembering the first time I baked this cake, the kitchen filled with a warmth that seemed to hug every corner, a prelude to the comfort each slice would bring. It’s a recipe that feels like a quiet afternoon, simple yet deeply satisfying.

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Butter – 1 cup
• Eggs – 3
• Pecans – 1 cup
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp
• Milk – ½ cup

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Whisk together the flour and baking powder in a separate bowl, then gradually add to the butter mixture, alternating with the milk.
5. Fold in the pecans gently, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Soft and tender, each bite of this cake offers a buttery richness punctuated by the crunch of pecans. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.

Carols Butter Pecan Cake with Maple Glaze

Kindly imagine a quiet afternoon where the only sounds are the gentle hum of the oven and the occasional clink of a mixing bowl. This is the perfect moment to bring to life a cake that embodies warmth and comfort, a buttery pecan delight kissed with maple sweetness.

Ingredients

• Flour – 2 cups
• Butter – 1 cup
• Pecans – 1 cup
• Eggs – 3
• Maple syrup – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Gradually mix in the flour, baking powder, and salt, stirring just until combined to avoid overmixing.
5. Fold in the pecans gently, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools slightly, warm the maple syrup over low heat for 2 minutes to thin it out.
8. Drizzle the warm maple glaze over the cake, allowing it to seep into the tiny crevices for extra moisture.

With each slice, the cake reveals a tender crumb speckled with crunchy pecans, all wrapped in a glossy maple embrace. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Vegan Carols Butter Pecan Cake

Dusk settles softly outside, and here in the kitchen, the air is sweet with the promise of something comforting. This vegan butter pecan cake is a gentle nod to tradition, reimagined with kindness and simplicity.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Vegan butter – ½ cup
• Almond milk – 1 cup
• Vanilla extract – 1 tsp
• Pecans – ½ cup

Instructions

1. Preheat the oven to 350°F. Tip: Ensure the oven is fully preheated for even baking.
2. Grease a 9-inch cake pan with vegan butter. Tip: Use a pastry brush for even coverage.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Add vegan butter and almond milk to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
5. Fold in vanilla extract and pecans.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Unassuming yet unforgettable, this cake boasts a tender crumb and a rich, nutty flavor. Serve it warm with a drizzle of maple syrup for an extra touch of sweetness.

Gluten-Free Carols Butter Pecan Cake

Perhaps there’s no better way to welcome the gentle embrace of summer than with a cake that whispers of warmth and nostalgia. This gluten-free butter pecan cake, with its tender crumb and rich, nutty undertones, is a testament to the simple joys of baking.

Ingredients

• Gluten-free flour – 2 cups
• Butter – 1 cup
• Pecans – 1 cup
• Sugar – 1 cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan to ensure your cake releases easily after baking.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt to evenly distribute the leavening agents.
3. Cream the butter and sugar in a large bowl until light and fluffy, about 3 minutes, to incorporate air for a lighter cake texture.
4. Beat in the eggs one at a time, then stir in the vanilla extract for a fragrant depth of flavor.
5. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the batter.
6. Fold in the pecans gently to distribute them evenly without crushing, preserving their texture.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from becoming soggy.

Just out of the oven, this cake boasts a golden crust that gives way to a moist, buttery interior, studded with crunchy pecans. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.

Carols Butter Pecan Cake with Bourbon Sauce

Golden afternoons call for something sweet, something that feels like a warm hug after a long day. This cake, with its rich butter pecan flavors and a bourbon sauce that whispers of comfort, is just that.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – 1 cup
• Pecans – 1 cup
• Eggs – 3
• Baking powder – 1 tsp
• Salt – ½ tsp
• Bourbon – ½ cup
• Brown sugar – ½ cup
• Heavy cream – ¼ cup

Instructions

1. Preheat your oven to 350°F. Tip: Ensure your oven is fully preheated for even baking.
2. Grease a 9-inch cake pan with butter and lightly dust with flour.
3. In a large bowl, cream together 1 cup of butter and 1 cup of sugar until light and fluffy. Tip: Room temperature butter creams better.
4. Beat in 3 eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Whisk together 2 cups of flour, 1 tsp of baking powder, and ½ tsp of salt in a separate bowl.
6. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can lead to a dense cake.
7. Fold in 1 cup of chopped pecans.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
9. While the cake bakes, combine ½ cup of bourbon, ½ cup of brown sugar, and ¼ cup of heavy cream in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
10. Once the cake is done, let it cool for 10 minutes before drizzling with the bourbon sauce.

Every bite of this cake offers a tender crumb, studded with crunchy pecans, all enveloped in a sauce that balances sweetness with the warmth of bourbon. Serve it slightly warm to let the sauce seep into the cake, creating layers of flavor that unfold with each forkful.

Carols Butter Pecan Cake with Candied Pecans

Evenings like these call for something sweet, something that feels like a warm hug after a long day. This cake, with its rich buttery essence and the crunch of candied pecans, is just that—a comforting embrace in dessert form.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – 1 cup
• Eggs – 3
• Pecans – 1 cup
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in ½ cup of pecans, then pour the batter into the prepared pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake bakes, toast the remaining pecans in a dry skillet over medium heat until fragrant, about 5 minutes.
9. Once the cake is done, let it cool in the pan for 10 minutes before transferring to a wire rack.
10. Sprinkle the toasted pecans over the top of the cake while it’s still warm.

A slice of this cake reveals a tender crumb that melts in your mouth, contrasted by the satisfying snap of candied pecans. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Carols Butter Pecan Cake with Vanilla Bean Frosting

Today feels like the perfect day to share something sweet, something that carries the warmth of nostalgia and the comfort of home. This cake, with its rich butter pecan base and smooth vanilla bean frosting, is a testament to simple pleasures.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – 1 cup
• Pecans – 1 cup, chopped
• Eggs – 3
• Vanilla bean – 1
• Milk – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly.
4. Split the vanilla bean and scrape the seeds into the mixture, stirring to combine.
5. Whisk together flour, baking powder, and salt in a separate bowl.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Tip: Do not overmix to keep the cake tender.
7. Fold in the chopped pecans gently.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check the cake at 30 minutes to avoid overbaking.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat together 1 cup of butter, 3 cups of powdered sugar, and the seeds from another vanilla bean until smooth. Spread over the cooled cake.

Velvety and rich, this cake pairs the crunch of pecans with the aromatic depth of vanilla. Serve it with a drizzle of caramel or alongside a cup of strong coffee for an afternoon treat that feels like a hug.

Carols Butter Pecan Cake with Salted Caramel Drizzle

Crisp mornings and the golden hue of autumn leaves remind me of the warmth that baking brings into our homes. Today, I’m sharing a recipe that feels like a hug, a buttery pecan cake adorned with a drizzle of salted caramel, perfect for those moments when you need a little sweetness in your life.

Ingredients

– Flour – 2 cups
– Sugar – 1 cup
– Butter – 1 cup
– Eggs – 3
– Pecans – 1 cup
– Salt – ½ tsp.
– Caramel sauce – ½ cup
– Sea salt – ¼ tsp.

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Gradually mix in the flour and salt until just combined.
5. Fold in the pecans gently to keep the cake tender.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, warm the caramel sauce slightly for easier drizzling.
8. Drizzle the caramel over the cooled cake and sprinkle with sea salt for that perfect sweet and salty contrast.
Tip: For an even distribution of pecans, toss them in a little flour before folding into the batter.
Tip: Ensure all ingredients are at room temperature to achieve a smooth, homogenous batter.
Tip: Let the cake cool completely before adding the caramel to prevent it from soaking in too much.
Zesty and rich, this cake offers a delightful crunch from the pecans against the soft, buttery crumb. The salted caramel drizzle not only adds a layer of flavor but also a beautiful glossy finish. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Carols Butter Pecan Cake with Chocolate Ganache

Comfort comes in many forms, and today, it arrives as a warm slice of butter pecan cake, its richness perfectly balanced by a silky chocolate ganache. This recipe, a cherished secret, unfolds like a quiet morning, inviting you to savor each step and the stories they hold.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – 1 cup
• Pecans – 1 cup
• Eggs – 3
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp
• Heavy cream – 1 cup
• Dark chocolate – 8 oz

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. Cream together butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract.
5. Whisk together flour and baking powder in a separate bowl.
6. Gradually add the dry ingredients to the wet, mixing until just combined.
7. Fold in chopped pecans gently.
8. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick comes out clean.
9. While the cake cools, heat heavy cream until just simmering, then pour over chopped dark chocolate.
10. Let sit for 2 minutes, then stir until smooth to make the ganache.
11. Once the cake is completely cool, spread the ganache evenly over the top.

Light as a whisper yet rich in flavor, this cake pairs the crunch of pecans with the deep luxury of chocolate. Serve it with a dusting of sea salt or alongside a cup of strong coffee to elevate the experience.

Carols Butter Pecan Cake with Spiced Rum Glaze

Remembering the warmth of family gatherings, this cake brings a comforting blend of buttery richness and a hint of spice, perfect for savoring slowly with a cup of tea.

Ingredients

• Flour – 2 cups
• Butter – 1 cup
• Pecans – 1 cup
• Sugar – 1 ½ cups
• Eggs – 3
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Spiced rum – ¼ cup
• Powdered sugar – 1 cup

Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Cream butter and sugar together until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture, mixing until just combined.
6. Fold in pecans gently to avoid overmixing.
7. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. While cake cools, whisk spiced rum into powdered sugar until smooth for the glaze.
9. Drizzle glaze over cooled cake, allowing it to soak in slightly.
10. Let glaze set for 10 minutes before serving.

Lightly spiced and moist, this cake pairs beautifully with a dollop of whipped cream or a side of fresh berries for a contrast in textures.

Conclusion

Whether you’re a seasoned baker or just starting out, these 12 Delicious Carols Butter Pecan Cake Recipes offer something for everyone. From classic takes to innovative twists, each recipe promises a delightful treat. We invite you to try them out, share your favorites in the comments, and don’t forget to pin your must-bake picks on Pinterest. Happy baking!