Trim Healthy Mama

Butter Pecan Cake THM-S

Butter Pecan Cake with Brown Butter Frosting THM-S

Today is my husband’s birthday. And, in my house, that means I make a cake. My usual go-to cake is Mrs. Criddle’s Coconut Cake, although I rarely do the coconut. It’s an absolutely delicious cake, and the frosting is a great consistency, and it even makes into cupcakes well too. I made it into cupcakes for my son’s birthday last year, and one of the guests ate one and said it tasted like his mom’s homemade almond cookies from when he was a kid. It is seriously good.

But, today, I wanted to go outside the box for just a moment and try to create something new for my sweet husband. He loves Butter Pecan Ice Cream, so I wanted something like that for his cake.

Let me tell you- it is like heaven!!! This is a RICH dessert, and I’m going to caveat the frosting here- it isn’t the consistency I would like, but I didn’t want to wait to put this recipe up. So, use the frosting recipe or don’t…. or if you tweak it, and like it, let me know!!!!

I started with Mrs. Criddle’s base recipe and changed it up a bit to create my recipe, so be sure to give her some love too!

Butter Pecan Cake with Brown Butter Frosting THM-S

Butter Pecan Cake with Brown Butter Frosting THM-S

This is a decadent and rich dessert that is perfect for that special occasion you have coming up!
Course Dessert
Servings 8



  • 1/2 cup butter softened
  • 3/4 cup gentle sweet
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup sour cream
  • 1/2 cup coconut oil
  • 5 eggs
  • 2 1/2 cups almond flour
  • 1 cup oat fiber
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 oz pecans coarsely chopped

Brown Butter Frosting

  • 1 1/2 cup butter divided
  • 1 tsp vanilla extract
  • 1 1/2 cup gentle sweet
  • 2/3 cup heavy whipping cream
  • 2 oz pecans coarsely chopped


  • Preheat oven to 350 degrees.
  • Spray 2 8" round baking pans with oil and put parchment paper in the bottoms.
  • Mix butter, sweetener, vanilla, and almond extract until fluffy.
  • Add in Sour Cream and coconut oil and mix thoroughly.
  • Add Eggs and mix well.
  • Add in the dry ingredients and mix until combined.
  • Fold in the pecans.
  • Spread into two pans (batter will be thick).
  • Bake at 350 for 25-30 minutes. Check at 20 minutes to make sure you don't over cook.
  • Meanwhile, start the frosting. Place 1 cup of butter (2 sticks) into a pan and cook on medium until butter is browned, about 8 -10 minutes.
  • Remove brown butter to a heat proof dish and allow to cool for another 10 minutes or so at room temperature.
  • Place brown butter into fridge until solid, at least an hour.
  • When solid, place all ingredients into a mixer and mix until frosting consistency.
  • Frosting needs to remain refrigerated.

Let me know your thoughts below!

Love, Semalee

I am a Certified Lifestyle Coach with Trim Healthy Mama- and help moms focus on their health and they health of their families! I help moms tackle overwhelm and encourage them to start loving their life again! I'm Momma to 6, Grandma to 1, and wife to my favorite police officer for over 23 years ;) Together we live life and share the good the bad and the ugly with God as our compass :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating