Georgia Pecan Cake Recipe
My first try at a pecan cake was a total disaster. It came out of the oven looking more like a sad, dense frisbee than a cake. I almost gave up on them right then and there.
But after years in the kitchen, I figured out the secrets to a perfect, fluffy pecan cake every single time. And this Georgia Pecan Cake is the one. It’s moist, packed with nutty flavor, and surprisingly easy to make.
Forget the hockey pucks. I’m going to walk you through this recipe so you can get it right on your first try.
What You’ll Need
Here’s the simple stuff you need to grab from your pantry and fridge.
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, soft
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup chopped pecans
Tools for the Job
You don’t need any fancy gadgets for this. Just the basics will do.
- 9-inch round cake pan
- Mixing bowls
- Electric mixer (or a whisk and some arm power)
- Spatula
- Measuring cups and spoons
How to Make Georgia Pecan Cake (Step-by-Step)
Follow these simple steps. Don’t overthink it, baking should be fun.
Prepare the Pan and Oven
Step 1: Get your oven hot. Set it to 350°F (175°C).
Step 2: Grease and flour your 9-inch round cake pan. This stops the cake from sticking later.
Mix the Cake Batter
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
Step 4: In a larger bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This usually takes a couple of minutes.
Step 5: Add the eggs one at a time, beating well after each one. Then, stir in the vanilla extract.
Step 6: Time to combine. Add about a third of your dry flour mix to the butter mixture, and mix it in.
Step 7: Pour in half of the milk and mix. Keep switching between the flour mix and the milk, ending with the flour mix.
Step 8: Gently fold in the 1 cup of chopped pecans with a spatula. Don’t go crazy mixing here.
Bake the Cake
Step 9: Pour the batter into your prepared pan and spread it out evenly.
Step 10: Bake for 30-35 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean.
Add the Topping
Step 11: While the cake is baking, mix the melted butter, brown sugar, and ¼ cup of pecans for your topping.
Step 12: Once the cake is out of the oven, spread this topping over the hot cake.
Step 13: Pop it back in the oven under the broiler for just 2-3 minutes. Watch it like a hawk so it doesn’t burn! You just want the top to get bubbly and golden.
Step 14: Let the cake cool in the pan for about 15 minutes before you serve it. It’s amazing warm.
Pro Tips from a Chef
I’ve made this cake more times than I can count. Here are a few tricks I’ve learned.
- Toast Your Pecans: Before chopping, toast your pecans in a dry pan for a few minutes. It brings out a deep, nutty flavor that makes a huge difference.
- Room Temp is Key: Make sure your butter, eggs, and milk are at room temperature. They mix together so much better and create a fluffier cake.
- Don’t Overmix: Once you add the flour, mix just until it’s combined. Overmixing develops the gluten and makes the cake tough, not tender.
- Toss Pecans in Flour: To stop your pecans from sinking to the bottom, toss them in a tablespoon of your flour mixture before folding them into the batter.
Swaps and Fun Twists
Feel free to play around with this recipe. It’s pretty forgiving.
- Different Nuts: No pecans? Walnuts or even almonds work well.
- Add a Kick: A tablespoon of bourbon or dark rum in the batter adds a nice warmth.
- Chocolate Lover: Fold in a half cup of mini chocolate chips along with the pecans.
- Spice it Up: A dash of cinnamon or nutmeg in the batter makes it feel cozy.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Pecans | Walnuts | Similar texture |
| Milk | Buttermilk | Adds tangy flavor |
| Vanilla | Almond Extract | Use half amount |
Make-Ahead & Storage Tips
This cake is great for making ahead of time.
You can bake the cake a day in advance. Just let it cool completely, cover it tightly, and store it at room temperature. Add the topping and broil it right before you plan to serve.
Leftovers are easy. Cover the cake tightly with plastic wrap or put it in an airtight container. It will stay fresh on the counter for up to 3 days. I don’t recommend putting it in the fridge, as that can dry it out.
| Storage Method | Duration | Best For |
|---|---|---|
| Countertop | 3 Days | Keeping it moist |
| Freezer (Unfrosted) | 2 Months | Long-term storage |
Nutrition and Diet Info
This is a treat, so the numbers are what you’d expect. Here is a rough idea per slice.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 380 kcal |
| Fat | 22g |
| Carbs | 42g |
| Protein | 5g |
Diet-Friendly Swaps
- Gluten-Free: You can try a 1-to-1 gluten-free baking flour blend. The texture might be a little different, but it will still be tasty.
- Dairy-Free: Use a good quality plant-based butter and almond or soy milk. The results are great.
This cake is perfect with a cup of coffee or a cold glass of milk. For a real dessert treat, serve a warm slice with a scoop of vanilla bean ice cream.
Frequently Asked Questions (FAQs)
Q1. Why did my cake turn out dry?
Ans: This usually happens from overbaking or using too much flour. Make sure you measure your flour correctly (spoon it into the cup, don’t scoop with the cup) and check the cake for doneness a few minutes early.
Q2. Can I use a different size pan?
Ans: Yes, but you’ll need to adjust the baking time. A square 8×8 pan will work, but it might take a bit longer to bake. Just keep an eye on it.
Q3. My pecans all sank to the bottom. What did I do wrong?
Ans: This is a common problem! Before adding the pecans to the batter, toss them in a tablespoon of the dry flour mixture. The light coating of flour helps them stay suspended in the batter instead of sinking.
Q4. Can I freeze this cake?
Ans: Absolutely. Let the cake cool completely without the topping. Wrap it tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months. Thaw it on the counter, then add the topping and broil before serving.
Wrapping Up
That’s all there is to it. A simple, delicious Georgia Pecan Cake that won’t let you down. No more dense, dry cakes. Just pure, buttery, nutty goodness.
Now it’s your turn. Give this recipe a shot.
I’d love to hear how it turns out for you. Drop a comment below with your results or if you have any questions along the way. Happy baking
