Buttery Vanilla Pecan Cake with Cream Cheese Frosting

There is something wonderfully comforting about a homemade vanilla cake filled with toasted pecans and covered in a generous layer of cream cheese frosting. This cake has all the richness and charm of a classic Southern Italian Cream Cake, but without the coconut.

The cake itself is tender, buttery, and deeply vanilla-scented, with plenty of toasted pecans folded throughout for a delicate crunch. The cream cheese frosting adds a smooth, tangy contrast to the sweet cake, creating a dessert that feels both elegant and wonderfully homemade.

Unlike some traditional Italian Cream Cakes, this version skips the coconut completely. Instead, toasted pecans take center stage, giving every bite a warm, nutty flavor.

Why You’ll Love This Cake

This cake is especially delicious because of the contrast between its textures and flavors.

• Buttery vanilla cake: Rich, soft, and tender with plenty of vanilla flavor.
• Toasted pecans: Toasting brings out their natural oils and gives them a deeper, nuttier taste.
• Cream cheese frosting: Tangy, creamy, and sweet enough to complement the cake without overwhelming it.
• No coconut: Perfect for anyone who loves the character of Italian Cream Cake but prefers to leave coconut out.
• Make-ahead friendly: The cake layers can be prepared ahead of time and assembled later.

Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, room temperature
• 1 ¼ cups pecans, finely chopped

For the Cream Cheese Frosting

• 8 ounces full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ½ to 4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 1–2 tablespoons heavy cream or milk, if needed
• Pinch of salt

For Decorating

• ½ cup toasted chopped pecans
• Optional: small pecan halves for the top

Step 1: Toast the Pecans

Start with the pecans because this simple step makes a noticeable difference in the finished cake.

Preheat the oven to 350°F (175°C). Spread the chopped pecans in a single layer on a baking sheet.

Toast them for approximately 7–10 minutes, stirring once halfway through. Keep a close eye on them because nuts can go from perfectly toasted to burnt surprisingly quickly.

You are looking for a fragrant, lightly browned pecan with a warm, nutty aroma.

Remove the pecans from the oven and allow them to cool completely.

Once cool, reserve about ½ cup for decorating the finished cake. The remaining pecans will be folded into the batter.

Step 2: Prepare the Cake Pans

Grease three 8-inch round cake pans and line the bottoms with parchment paper.

Lightly flour the sides of the pans, tapping out any excess.

If you prefer a two-layer cake, you can use two 9-inch pans, although the layers will be slightly different in thickness.

Preheating the oven before mixing the batter also ensures that the cake goes into a properly heated oven as soon as the batter is ready.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisking these ingredients together distributes the leavening agents evenly throughout the flour.

Set the bowl aside.

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