Pecan Cake with Cookie Butter Frosting

Why You’ll Love This Recipe

• The pecan cake is moist and full of nutty flavor without being heavy.
• The cookie butter frosting brings a unique twist—creamy, buttery, and slightly spiced.
• It’s a showstopper for gatherings, celebrations, or a special weekend treat.
• You can make parts ahead (like toasting pecans or preparing frosting) to ease assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pecan Cake

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Milk (or buttermilk)
• Toasted pecans (chopped)

Cookie Butter Frosting

• Unsalted butter (softened)
• Cookie butter (smooth)
• Powdered sugar
• Heavy cream or milk
• Vanilla extract
• Optional: a pinch of salt

Directions

1. Preheat your oven to 175 °C (350 °F). Grease and flour two 8-inch round cake pans (or your chosen pan size).
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla.
5. Alternate adding the dry ingredients and milk (or buttermilk) in batches, starting and ending with dry ingredients. Mix until just combined.
6. Fold in the chopped toasted pecans gently.
7. Divide batter evenly into the prepared pans and smooth the tops.
8. Bake for 25–30 minutes (or until a toothpick inserted into the center comes out clean).
9. Remove cakes from oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10. Meanwhile, make the cookie butter frosting: beat softened butter until creamy, then add cookie butter and mix until well combined. Gradually add powdered sugar, alternating with small amounts of cream or milk until you reach your desired consistency. Stir in vanilla, and a pinch of salt if desired.
11. Once the cakes are fully cooled, spread a layer of frosting between the cake layers, then frost the top and sides. If desired, garnish with pecan halves or a sprinkle of cookie crumbs.
12. Let the cake rest for a little while before slicing, so the frosting sets nicely.

Servings and timing

• Serves: about 10–12 slices (for two 8-inch layers)
• Prep time: ~ 20 minutes
• Bake time: ~ 25–30 minutes
• Cooling & assembly time: ~ 20–30 minutes
• Total time: ~ 1 hour (plus cooling)

Variations

• Single-layer cake: Use a single 9-inch pan and adjust bake time accordingly.
• Sheet cake: Bake in a 9×13-inch pan; increase bake time slightly and adjust quantities of frosting.
• Vegan version: Use vegan butter and non-dairy milk. Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg). Use a vegan cookie butter if available.
• Spiced version: Add cinnamon, nutmeg, or even a pinch of cardamom to the cake batter or frosting.
• Drizzle topping: Warm a little extra cookie butter or melted chocolate and drizzle over the finished cake.
• Crunchy layer: Mix in crushed cookies or chopped pecans into part of the frosting layer for texture.

Storage/Reheating

• Storage: Store the cake in an airtight cake dome or container at room temperature (if cool, dry environment) for up to 2 days. If your kitchen is warm or humid, refrigerate; it will keep for 3–4 days in the fridge.
• Freezing: You can freeze individual slices (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: If serving slightly warm, warm individual slices briefly in a low oven (150 °C / 300 °F) for 5–7 minutes. Be gentle so the frosting doesn’t melt.

FAQs

What is cookie butter?

Cookie butter (speculoos spread) is a creamy spread made from crushed spiced cookies (typically speculoos) blended with oils and sweeteners. It has deep caramel, cinnamon, and brown sugar notes.

Can I substitute pecans with another nut?

Yes, walnuts or hazelnuts would work well. Just toast and chop them similarly for the cake.

How can I avoid a dense cake?

Don’t overmix the batter after adding the dry ingredients. Also, make sure your baking powder is fresh so the cake rises properly.

Will the frosting be too sweet?

You can adjust sweetness by reducing powdered sugar slightly or adding a pinch of salt. Using unsalted butter helps you control the salt level better.

Can I use store-bought frosting?

You can, but you’ll miss the unique cookie butter flavor. If you use store-bought vanilla or buttercream, you could fold in some cookie butter to mimic the flavor.

How do I prevent the cake from crumbling when slicing?

Use a sharp serrated knife, warm the blade in hot water, wipe it dry, and slice with a gentle sawing motion. Chill the cake slightly beforehand if the frosting is soft.

Can I make this cake in advance?

Yes — bake the cake layers ahead and wrap them airtight. You can also make the frosting ahead and refrigerate; bring it back to a spreadable consistency before frosting.

Does the cake need to be refrigerated?

If your kitchen is cool, it’s fine at room temperature for a day. But because of the rich frosting, refrigeration is safer for longer storage, especially in warm climates.

Can I reduce the sugar in the frosting?

Yes — lower the powdered sugar slightly and increase cream or milk to adjust texture, but do so gradually to avoid thinning too much.

How should I garnish the cake?

Pecan halves, cookie crumbs, or even a light dusting of powdered sugar work well. A drizzle of warm cookie butter or melted chocolate adds a decorative flourish.

Conclusion

This pecan cake with cookie butter frosting combines nutty richness with a luscious, spiced-sweet finish—making it a memorable dessert for any occasion. With a moist, tender cake layer and a frosting full of flavor, it’s both comforting and decadent. Let me know if you’d like a gluten-free, nut-free, or vegan adaptation!

Pecan Cake with Cookie Butter Frosting

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This Pumpkin Pecan Custard combines creamy spiced pumpkin custard with a crunchy pecan streusel topping. A lighter, crustless alternative to pumpkin pie, it’s rich, cozy, and perfect for fall gatherings or an elegant make-ahead dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 5 hours
• Yield: 6 servings
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Custard

• 3 large eggs
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• Pinch of ground cloves
• 1 1/2 cups pumpkin puree
• 1 can (12 oz / 354 ml) evaporated milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Topping / Streusel

• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 2 tbsp cold butter, cubed
• 1/3 cup chopped pecans

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Instructions

1. Preheat oven to 180°C (350°F). Lightly grease six 6-ounce ramekins and place them on a baking sheet.
2. In a medium bowl, beat the eggs lightly. Add brown sugar, spices, pumpkin puree, vanilla, and salt. Mix until smooth.
3. Slowly whisk in evaporated milk until fully combined.
4. Pour custard evenly into prepared ramekins. Bake for 20 minutes.
5. Meanwhile, make the streusel topping: combine brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Stir in pecans.
6. After 20 minutes of baking, remove ramekins and sprinkle streusel evenly over the tops.
7. Return to the oven and bake an additional 15–20 minutes, or until a knife inserted near the center comes out clean.
8. Cool 10 minutes, then refrigerate at least 4 hours before serving.

Notes

• Use a water bath for extra-smooth custard texture.
• Tent with foil if the topping browns too quickly.
• Can be served warm or chilled — chilling helps the custard set firmly.
• For a nut-free version, omit pecans and replace with seeds or extra streusel mix.

Nutrition

• Serving Size: 1 ramekin (1/6 of recipe)
• Calories: 270
• Sugar: 24g
• Sodium: 170mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 110mg