Pecan Cake With Rum Frosting

Photo by Miha Matei
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 630 calories
    • Calories 48% calories from fat
    • Fat 34 g
    • Cholesterol 134 mg
    • Sodium 324 mg
    • Protein 8 g
    • Carbohydrate 76 g
    • Sugar 56 g
    • Fiber 2 g


  1. Check 3/4cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
  2. Check 11/4 cups pecans
  3. Check 11/2 cups all-purpose flour
  4. Check 1teaspoon baking powder
  5. Check 1/2teaspoon kosher salt
  6. Check 1/2cup light brown sugar
  7. Check 1/2cup granulated sugar
  8. Check 3 large eggs
  9. Check 3/4cup buttermilk
  10. Check 11/2 teaspoons pure vanilla extract
  11. Check 2cups confectioners' sugar
  12. Check 2tablespoons heavy cream
  13. Check 1teaspoon dark rum
  14. Check 1/2teaspoon baking soda


  1. Heat oven to 350° F.
  2. Butter an 8-inch square baking pan.
  3. In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; set aside.
  4. Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time.
  5. Gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1 teaspoon of the vanilla. Transfer the batter to the prepared pan.
  6. Bake until golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool for 10 minutes, then transfer to a rack to cool completely.
  7. Using an electric mixer, beat the remaining butter with the confectioners' sugar and cream until fluffy. Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on top.