The Pecan Buttermilk Cake is making a comeback! Using all brown sugar and drizzling the hot cake with an amazing butter-pecan sauce is going to make your eyes roll up in your head. Amazing! Be sure to check out my Almond Pecan Sheet Cake and Buttermilk Biscuits!
Pecan Buttermilk Cake
This cake has a deep, rich flavor that comes from using all brown sugar in the cake recipe. It is topped with the dreamiest pecan sugar glaze that really makes your toes curl! When I found this recipe in my Great-Grandma’s recipe box, I was thrilled, to say the least.
It’s one of those cakes that you think about days after you ate it and then you long for the next time it will grace your table!
How to Make Buttermilk Cake
Start by beating the butter with brown sugar. (No granulated sugar in this recipe!!) Then add in your room-temperature eggs, buttermilk, and vanilla. Finally, add the dry ingredients. Pour into a prepared (either pan release or GOOP) pan and put it in the oven for 30 minutes. That cake will actually bake for 40 minutes, but we add something pretty special to it 10 minutes before it’s done baking!
If you have ever wondered How to Make Buttermilk, check out my easy recipe. It works beautifully in this buttermilk cake recipe!
Pecan Glaze
Wow was this fun to make! Watching the butter and sugar come together and smelling the sweet caramel aroma and then chopping the pecans… it was just magical!
After the cake had baked for about 20 minutes, I started to make this delectable pecan glaze. Simply melt butter, brown sugar, buttermilk, salt, and chopped pecans. When the oven buzzer went off at 30 minutes, I opened the oven door, pulled the cake out as far as I could, and poured over the pecan glaze. I went slow because I wanted it to soak into every nook & cranny of this cake!
I poured every last bit over the cake and then I put the cake back in the oven to bake for another ten minutes.
While the cake finishes baking it will soak up most of the pecan glaze. I had thought I would prefer it to see in an ooey gooey puddle of deliciousness on top, but I ended up really loving how every single bite of the cake was infused with the brown sugar-butter glaze.
How to Serve Pecan Buttermilk Cake
After testing the cake warm and cold we all decided that fresh-from-the-oven warm was the best way to indulge in this cake.
A couple of the kids requested homemade whipped topping on theirs, and one asked for vanilla ice cream, but most of us agreed that it was sweet enough on its own! This cake has a distinct flavor because of the brown sugar added and really reminded me of farmhouse visits to Grandma when I was a child.
Can You Freeze Pecan Buttermilk Cake?
You can certainly freeze the buttermilk cake, but I do recommend waiting until it thaws to add the pecan glaze.
This buttermilk cake will freeze well if it is placed in the freezer the same day you make it. Make sure that it is completely cool before preparing it for the freezer.
- Fully cool the cake in the pan.
- Place plastic wrap on top, add a cutting board or cooling rack, and then flip the cake.
- Wrap plastic tightly over the edges. Add more plastic wrap to fully cover the cake.
- Wrap in foil, label, and date. Freeze for up to 3 months.
- To thaw: Remove from freezer, wait 30 minutes, and then remove foil and plastic wrap.
- Place on platter.
- Add pecan glaze and serve.
Pecan Buttermilk Cake
Ingredients
BUTTERMILK CAKE
- ½ cup (1 stick or 113g) butter, room temperature
- 2 cups (400g) light brown sugar
- 2 large eggs, room temperature
- 2 cups (480g) buttermilk
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
PECAN GLAZE
- 6 tablespoons butter, melted
- 1 cup (200g) light brown sugar
- ¼ cup (61g) buttermilk
- ⅛ teaspoon kosher salt
- 1 cup pecans, roughly chopped
Instructions
BUTTERMILK CAKE
- Preheat the oven to 350°F. Prepare a 9×13 baking dish. (I used GOOP, click the recipe in the Notes)
- In a large bowl, beat the butter and brown sugar together with a hand-held mixer until smooth.
- Add the eggs one at a time, incorporating them into the butter mixture fully. Scrape the sides of the bowl if needed.
- Pour in the buttermilk and vanilla extract. Mix until combined. (Make sure there are no lumps)
- Add the flour, baking soda, and salt to the wet ingredients. Stir by hand with a spatula until ingredients are incorporated.
- Pour the batter into the prepared pan.
- Bake the cake for 30 minutes. Ten minutes before the cake is done, prepare the topping.
PECAN GLAZE
- Stir the butter and brown sugar together in a small bowl. (I used a 2 cup measuring cup) Add the buttermilk, chopped pecans, and salt. You should easily be able to pour the glaze.
- When you take the cake out of the oven, immediately pour the pecan glaze all over the cake. Then return it to the oven for 10 more minutes.
- When the cake is done, the glaze should be bubbling and appear runny and seeping into every nook and cranny of the cake.
- Serve warm.
- (If you prefer to serve at room temperature, the glaze will have hardened a bit.)
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Love this cake. It was amazing. I made sure the cake was cooked before I put the glaze on. Thank you so much for sharing. Just 1 quick question? How should I store the cake. Can it just be left out with a lid? Or should it be stores in The fridge?
I love your recipe, and I have made some which I really like.
I had to bake the cake a total of 40 minutes before I could pour on the glaze. At 30 minutes the center was still liquid. Had I poured the glaze at that time, it would have sunk in the wet center and I would have had a mess. At 40 minutes the center was still a little wet but I was afraid baking it longer would really dry it out as it still had to go another 10 minutes after the glaze was applied. Now letting it cool and hoping, before I can see the end result.
Your cake recipe are really good 😋
I love all of your cake recipe 😍
For the flour in the pecan buttermilk cake recipe, is that cake flour or regular flour?
All purpose flour is what is listed in the ingredients
This recipe sounds delicious!! I was recently put on a gluten free diet. Can you tell me if I can substitute King Arthur Gluten Free measure for measure flour? I don’t know anything about being gluten free but would love to try this cake!!
EVERYTHING LOOKS SO SCRUMPTIOUS AND DELICIOUS!IS IT MADE WITH LOW CALORIE INGREDIENT?
This cake was absolutely delicious, the flavors were great and it was not overly sweet
Tamie, I have been gluten free for about 10 years now. I’m eyeballing this recipe to make gluten free. King Arthur GF flour is normally a very good choice to use in cup for cup substitutions. Sometimes, you may have to use less GF flour or perhaps a little less liquid. You may have to play with it a couple of times to get it right. The flavor will be still be awesome even if the texture isn’t quite right so it won’t go to waste.
DELICIOUS. Rave reviews from my in-laws. I also really enjoyed it and I don’t usually like pecan anything!