Farmhouse Pecan Buttermilk Cake

Today’s tried-and-true treasure: Farmhouse Buttermilk Cake (aka, Pecan Buttermilk Cake) from King Arthur Baking Company!

FARMHOUSE PECAN BUTTERMILK CAKE 

This easy-to-make, irresistible Farmhouse Pecan Buttermilk Cake is bursting with old-fashioned flavor. Buttermilk keeps it super moist, and brown sugar adds a touch of richness. The pecan topping is the perfect sweet touch, but the cake itself is not-too-sweet, creating a delightful balance. Enjoy it anytime – holidays, parties, brunches – you won’t be disappointed!

Read great reviews with photos, from people who tried this recipe on Pinterest!

More Great Reviews

More Reviews

ORIGINAL POST DATE, April 7, 2019. Post Updated, March 31, 2024

This weekend, I had buttermilk I needed to use, so I googled “buttermilk cake” and stumbled on to this winning recipe from King Arthur Baking Company. With over 100 reviews and 4 1/2 stars rating, I had to give it a try. The recipe calls for 2 cups of buttermilk and 2 cups of light brown sugar in the cake batter with a sweet pecan topping…how can it not be good?!

Ingredients Needed to Make Farmhouse Pecan Buttermilk Cake (full recipe at bottom of the post)

• unsalted butter
• light brown sugar
• large eggs
• buttermilk
• pure vanilla extract
• baking soda
• salt
• unbleached all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)

Ingredients Needed to Make the Topping

• butter, melted
• light brown sugar, packed
• milk
• salt
• diced pecans

HOW TO MAKE FARMHOUSE PECAN BUTTERMILK CAKE

Preheat oven to 350 degrees F.  Lightly spray/grease a 9×13 baking pan. In a large mixing bowl, add butter and brown sugar and beat until smooth. Next, add the eggs and beat until smooth, and then stir in the buttermilk and vanilla extract. Now add the flour, baking soda and salt – beating until thoroughly combined with the wet ingredients. Pour the cake batter in the greased baking pan.

Bake on the middle rack of the oven for 30–35 minute. Bake until the cake starts to turn golden – check the center of the cake with a toothpick to make sure it comes out clean.

While the cake is baking, prepare the pecan topping:

In a medium size bowl, add the melted butter and sugar and mix well. Next, add the diced pecans, milk and salt and mix well.  Please note, the topping is thick.

Top the baked cake with the pecan topping, spooning and gently spreading it evenly, covering the entire cake. Place the cake back in the oven and bake for an additional 10 minutes. 

When ready, remove from oven and allow to cool for a few minutes. The cake can be served warm or at room temperature.

This cake can be served while it’s still warm and gooey (great with a scoop of vanilla bean ice cream), or wait for it to set and serve at room temperature.

PINNABLE IMAGE

MORE DELICIOUS EASY CAKE RECIPES

• The Original Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls)
• Banana Bread Crazy Cake (No Eggs, No Milk, No Butter!)
• Lemon Blueberry Crazy Cake
• Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!)
• Gingerbread Crazy Cake (No Eggs, No Milk, No Butter)
• Carrot Crazy Cake (No Eggs, Milk or Butter)

PLEASE NOTE: This is NOT a sponsored post, I have no affiliation with King Arthur Baking Company, I am just a fan of this awesome cake recipe. When I share a tried & true recipe, I always credit the source and will often send you to the site for the directions. All you need to do is click “Print Recipe” below, and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Farmhouse Buttermilk Cake (aka, Pecan Buttermilk Cake)

Recipe from King Arthur Baking Company

Print Recipe

Save Recipe to Pinterest

Ingredients

Cake

• 1/2 cup unsalted butter, at room temperature
• 2 cups light brown sugar, packed
• 2 large eggs, at room temperature
• 2 cups buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups unbleached all-purpose flour (I use King Arthur Unbleached All-Purpose Flour)

Pecan Topping (Please note -the topping is added after the cake is baked, then place the BACK IN OVEN to bake an additional 10 minutes)

• 6 tablespoons butter, melted
• 1 cup light brown sugar, packed
• 1/4 cup milk (I use whole milk)
• 1/8 teaspoon salt
• 2/3 to 1 cup diced pecans (I use 1 cup)

Directions

• Preheat oven to 350 degrees F.  Lightly spray/grease a 9×13 baking pan.
• In a large mixing bowl, add butter and brown sugar and beat until smooth.
• Next, add the eggs and beat until smooth, and then stir in the buttermilk and vanilla extract.
• Now add the flour, baking soda and salt – beating until thoroughly combined with the wet ingredients.
• Pour the cake batter in the greased baking pan.
• Bake on the middle rack of the oven for 30–35 minute. Bake until the cake starts to turn golden – check the center of the cake with a toothpick to make sure it comes out clean.

While the farmhouse pecan butter cake is baking, prepare the pecan topping:

• In a medium size bowl, add the melted butter and sugar and mix well. Next, add the diced pecans, milk and salt and mix well.  Please note, the topping is thick.
• Top the baked cake with the pecan topping, spooning and gently spreading it evenly, covering the entire cake. Place the cake back in the oven and bake for an additional 10 minutes. 
• When ready, remove from oven and allow to cool for a few minutes. The cake can be served warm or at room temperature.
• Please note – the glaze will be ooey goey served fresh out of the oven while it’s still warm.  At room temperature, the glaze will set. The cake is terrific, served both ways.

To print this fantastic recipe, please head over to King Arthur Baking Company.

*I followed the recipe to a T without any changes.

Thanks for stopping by!

Cheers!