Gluten-Free Butter Pecan Cake

Andrea Potischman | Mar 25, 2024

A gluten-free butter pecan cake with cream cheese frosting is still in my heart. I thought it wasn’t possible, but I proved myself wrong. This lovely layer cake is a nut-lover dream and makes a great addition to any holiday table. Within, you have rich cake layers, studded with toasted butter pecans, separated by a traditional cream cheese frosting. But why stop there, I decked out this killer cake, (which also happens to be gluten-free), with more fresh chopped pecans to maximize the nutty flavor, making each bite truly nutrageous.

I’ve always been a pecan fan, and like almonds, I love the flavor and versatility that pecans can bring to both sweet and savory recipes. Fall is the start of pecan season in my household, and they start showing up in recipes, even more often, as the holiday’s approach.  So I’m marking this wonderful time of year with this memorable cake I can’t seem to stop making. The unique richness of this butter pecan cake comes from a blend of traditional gluten-free flour and flavorful pecan flour. Unlike most common layer cakes, pecan flour adds a hearty, nut flavor creating incredible texture.

Pecan Flour

Pecan flour is a baking flour that makes an excellent substitute for any normal wheat or other type of flour. My go-to pecan flour brand is one made by Schermer Pecans. I love supporting family businesses, and Schermer has harvested from Georgia orchards that have been in their family for over 70 years. Their pecan flour, like their pecans, is truly exceptional. Naturally gluten and grain-free, there are no additives mixed into their flour, just their incredible pecans to keep the flavor fresh and nutty. Schermer’s pecan flour has been “defatted in making pecan oil, so it is a genuine flour“.  So, if you’re a baker, this flour is great for making cookies, brownies, pancakes, and many otherwise traditional recipes.

Unique Flavor

Besides being a great healthy option for cooking and baking, pecan flour also offers a lovely, unique flavor profile that can elevate almost any recipe to a whole new playing field. With an earthy and nutty flavor, pecan flour can be used in savory and sweet dishes alike. And pecan flour also pairs particularly well with the quintessential flavors of the fall/winter seasons: cinnamon, nutmeg, ginger, and pumpkin.

While pecan flour is higher in fat content than wheat flour, it is mostly made up of unsaturated fat. Unsaturated fats are good for the heart and can help lower bad cholesterol. Nut meal is also high in fiber, which is another key to great heart health.

This butter pecan cake is a true beauty when presented at a holiday meal such as Thanksgiving or Christmas, but don’t let that deter you from making it sooner, it’s a fantastic cake when a little butter pecan flavor is what you are longing for.

Gluten-Free Butter Pecan Cake

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Rate this recipe

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10 ratings

Servings:

12

Serving Size:

1 slice

Prep:

30 minutes

Cook:

30 minutes

Wait:

30 minutes

Total:

1 hour

Ingredients:

For the Butter Pecans:

• 2 cups pecans, finely chopped
• 3 tablespoons unsalted butter, diced
• 2 tablespoons brown sugar

For the Cake:

• 1 cup buttermilk
• 1/2 cup whole milk
• 1 1/2 cups pecan flour
• 1 1/2 cups gluten-free all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoons baking soda
• A dash of salt
• 1 cup unsalted butter, softened
• 1 3/4 cups sugar
• 1 1/2 teaspoons vanilla extract
• 4 eggs

For the Cream Cheese Frosting:

• 1 cup butter, room temperature
• 12 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 5 cups Confectioners' sugar
• 1 1/2 cup pecans, finely chopped
• 3 tablespoons pecan flour

Directions:

1. Preheat the oven to 350 degrees F. Line three 9-inch cake pans with parchment paper circles in the bottom. Lightly oil and flour the bottom and sides of the cake pans shaking off any excess flour. Set aside.
2. For the butter pecans: Place a medium skillet over medium-low heat. Add the butter melt the butter and once melted, add the pecans and the sugar. Cook, stirring frequently for about 3-4 minutes or until fragrant and lightly toasted. Spread the pecans on a baking sheet lined with parchment paper or a silicone baking mat. Set aside to cool.
3. For the cake: Combine the buttermilk and the milk together in a small bowl or measuring cup. Set aside.;;In a medium mixing bowl add the pecan flour, gluten-free flour, baking powder, baking soda, and salt, and mix well.
4. In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter, sugar, and vanilla and beat on medium-high speed until light and fluffy. Add the eggs one at a time. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
5. With the mixer on low speed, slowly add about 1/3 of the flour mixture, alternating with 1/3 of the milk mixture. Mix until just combined. Using a spatula, fold in the pecans. Mix to combine.
6. Divide batter evenly between the three prepared cake pans. Bake the cakes for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow them to cool in the pans for about 15 minutes. Place the cakes on a wire rack and allow them to cool completely before assembling.
7. For the frosting: In a bowl KitchenAid, fitted with the paddle attachment, add the butter and the cream cheese and beat on high until smooth. Add the vanilla and gradually add the confectioners' sugar. Mix until fluffy and blended.
8. To assemble the cake: In a small mixing bowl mix together the finely chopped pecans and the pecan flour, set near your workstation. Using a serrated knife or cake leveler, remove and trim the cakes so that they’re flat. Place one layer on a plate or cake stand and cover the top with about a cup of cream cheese frosting. Spread evenly with an offset spatula.

 Add the second layer of cake and top with frosting. Spread the cream cheese frosting evenly. Using your hands, sprinkle the chopped pecans all along the side of the cake, pressing gently to adhere. Refrigerate the cake until ready to serve.