Moist, tender, and decadent buttermilk cake with a sweet and creamy pecan glaze on top, this cake will have your taste buds rejoicing! This delightful Amish cake will entice even the pickiest eater, they won’t stand a chance against this toothsome treat!
This cake is so delicious, it’s great to eat at any time of the day and on any occasion! Bring it with you to a picnic, serve at a birthday party, eat it as a snack, or give it away as a gift! This cake is sure to be a smash it, wherever you take it!
Quick and Easy
This Amish cake recipe is quick and easy to make! The prepping of the cake batter takes just 10 minutes and bakes in 45 minutes. Our instructions are so easy to understand and execute, that even a beginner will bake this cake like a pro!
This cake is so moist and decadent, that you’ll probably be surprised to know that we whipped it up in not just 10 minutes, but in one bowl too! Could this scrumptious cake get any better? It’s super tasty, easy to make, and there won’t be a huge mess to clean when you’re done!
How Should You Serve Amish Cake?
These moist and delicious cakes can be served warm or at room temperature, much on a slice of this cake as is, or have it with a giant swirl of yummy whipped cream or a scoop or two of vanilla ice cream.
What’s The Serving Size?
Wanna try something new for dessert? This cake is that perfect something new! It’s sure to put a smile on the face of whoever has the pleasure of tasting it. This recipe yields 15 slices, which is enough for a family dinner with guests or brunch with friends. Either way, they’ll love it!
Mixing bowls– You’ll need 2 mixing bowls to combine the batter ingredients and make the nut topping.
Baking Pan– Use a 9×13 baking pan to bake the cake.
Electric Mixer– Use a Stand mixer or hand mixer to combine the ingredients.
Rubber Spatula– Use a rubber spatula or silicone spatula.
Offset Spatula– Use an offset spatula or bread knife to spread the topping over the cake.
Main Ingredients Of This Dish
Pecans– I used 1/2 cup of chopped pecans but you can use walnuts or whatever nuts you like must, or exclude them if you’re allergic.
King Arthur– This is the brand that is best for this recipe but you can use any brand you like best.
Brown Sugar– Don’t have any brown sugar? Just use white sugar. For every cup of brown sugar required, use 1 cup and 2 teaspoons of white sugar. So for this recipe, that’s 2 cups, 1 tablespoon, and 1 teaspoon of white sugar.
Buttermilk– You can sub a mixture of sour cream and milk or water for buttermilk. Use a combination of 3/4 cup sour cream and 1/4 cup milk or water to replace 1 cup of buttermilk. That’s 1 1/2 cups of sour cream and 1/2 cup milk or water for this recipe.
All The Ingredients
- Butter– Creamed with brown sugar, also used in the filling.
- Brown Sugar– Gives the cake and topping sweetness, color, and flavor.
- Buttermilk– Beaten into the creamed mixture with the baking soda.
- Baking Soda– Gives the cake volume during baking.
- Flour-Thickens and gives structure to the cake batter.
- Vanilla-Mixed into the cake batter last with the flour.
- Pecans– Chopped and mixed with milk, butter, and brown sugar to make the topping.
- Milk– Adds moisture and flavor to the topping.
How Did I Make It?
- I preheat my oven to 350 degrees and line a 9×13 rectangular baking pan with parchment.
- I used an electric mixer to cream the butter and sugar, then I mixed in the buttermilk and baking soda.
- Next, I added the flour and vanilla and mix them just enough to combine.
- I transferred the batter to the prepared pan and bake it in the preheated oven for half an hour and began making the topping while the cake was baking.
- In a small bowl, I combined the milk, nuts, brown sugar, and butter until the sugar was dissolved.
- I used an offset spatula to spread the nut mixture on top of the cake then returned it to the oven, under the broiler, reduced the heat, and allowed the cake to soak up the hot topping.
- Once it started to bubble, I removed it and placed it on a cooling rack until it was cool enough to cut.
Cream The Butter & Sugar
The first step in making this cake is to cream the butter and sugar using an electric mixer until smooth. What it does is incorporate air into the mixture which will later aid in leavening the cake during baking.
Mix By Hand
To combine all the ingredients for this recipe, I used an electric mixer as it was the quickest and easiest way to do it. However, if you don’t have access to one of these mixers, you can combine everything manually. To cream the butter and sugar, use a wooden spoon to stir until smooth and creamy.
Storing The Amish Cake
To store this cake, cover in an air-tight container store in a cool place at room temperature for a day or two, refrigerate for up to a week, or cover in plastic wrap and freeze for up to a month.
This cake is tender, moist, and decadent! This Amish delight is the perfect post-dinner dessert, snack, brunch, or lunchtime treat. Serve it to your friends, family, guests, or neighbors, and you’ll be handing out the recipe soon enough!
- 3 cups all-purpose
- 1 tsp vanilla
- 1/2 cup butter (softened)
- 2 cup brown sugar
- 2 cups buttermilk
- 2 tsp baking soda
- 6 tbs butter (softened)
- 4 tbs milk
- 1 cup brown sugar
- 1/2 cup pecans (chopped)
- Preheat the oven to 375°F or 180°C.
- Using an electric mixer, cream the butter and sugar, then add the buttermilk and baking soda, mix to combine.
- Add the flour and vanilla to the buttermilk mixture and beat just until combined.
- Pour the batter into a greased 9x13 pan and bake for 30 minutes. The cake is done when a toothpick to the center comes out clean or when the cake bounces back when the center lightly pressed.
- While the cake is baking, make the nut topping. Combine the butter, milk, brown sugar, and chopped nuts in a bowl and stir until well blended.
- Once the cake is warm, spread the topping over the surface of the cake and place it under the broiler with low heat for about 2 minutes or until the nut topping starts to bubble.
- Remove from the oven, transfer to a wire rack and cool before serving.