Butter Pecan Angel Food Cake
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Looking for a dessert that feels elegant but isn’t complicated? This Butter Pecan Angel Food Cake is the answer. It’s soft and fluffy like the classic angel food cake, but layered with flavor from toasted pecans and a drizzle of browned butter glaze. It’s a simple recipe with a beautiful presentation that works for both casual gatherings and special celebrations.
Every once in a while, I come across a dessert that feels both nostalgic and brand new at the same time. That’s exactly how I felt when I pulled this Butter Pecan Angel Food Cake from the oven. I found this recipe in a magazine years ago and finally put it to the test. I’m so glad that I did.
Angel food cake always reminds me of something you’d find at a church picnic or tucked into an old family cookbook, but here it gets a fresh twist with the rich nuttiness of pecans and the golden flavor of browned butter. It’s the kind of recipe that feels like it has a story behind it, even if you’re making it for the very first time. (And speaking of butter pecan, remember those Butter Pecan Cupcakes I made? So good!!)
What I love about this cake is how it surprises people. Everyone expects angel food cake to be light, but no one expects it to taste so indulgent. The pecans give it warmth, the glaze adds depth, and yet it’s still as airy and cloudlike as the classic. It’s familiar but unexpected, which I love in a recipe. I must also tell you that I loved the longevity of this angel food cake. In fact, I enjoyed it more on the second and third day than I did on the first.
I can’t wait to share the details with you because I think you’re going to fall in love with this cake just as much as I did.
Why You’ll Love This Recipe
- Light yet decadent – Angel food cake is known for its airy texture, and pairing it with butter and pecans gives it richness without losing that delicate lift. It’s indulgent without ever feeling too heavy.
- A surprising twist on a classic – Everyone is familiar with angel food cake and the flavor of butter pecan, but putting them together feels fresh and unexpected. It’s the kind of dessert that makes people curious for a second slice.
- Perfect for fall (and beyond) – The nutty pecans and browned butter glaze bring cozy autumn flavors, but this cake is versatile enough to serve any time of year. It can be dressed up for holidays or kept simple for everyday enjoyment.
Ingredients
It’s time to get together all of the ingredients you’ll need to make this angel food cake.
- Egg whites – The base of angel food cake, whipped egg whites create that signature light, airy texture.
- Vanilla extract – Adds warmth and a subtle sweetness that enhances the overall flavor.
- Frangelico liqueur – Brings a nutty depth that complements the pecans and adds an unexpected layer of richness. You can also use this Vanilla Butter and Nut Flavoring.
- Cream of tartar – Helps stabilize the whipped egg whites so they hold their volume while baking.
- Granulated sugar – Sweetens the cake and supports the structure as the egg whites whip.
- Confectioners’ sugar – Sifted into the dry ingredients for a fine, delicate sweetness that blends easily into the batter.
- Cake flour – Keeps the crumb soft and tender while giving the cake just enough structure.
- Salt – Balances the sweetness and brings out the nutty flavor of the pecans.
- Finely ground pecans – Add flavor, richness, and a touch of texture throughout the cake.
- Unsalted butter – Slowly browned to create a rich, nutty glaze that sets this cake apart.
- Chopped toasted pecans – A crunchy garnish that reinforces the pecan flavor and adds visual appeal.
How To Make
I’m going to show you how to bake up this Butter Pecan Angel Food Cake. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preheating your oven to 375 degrees F. In a large mixing bowl, whip the egg whites with the vanilla, liqueur, and cream of tartar on high speed until foamy and just beginning to thicken.
- Slowly add the granulated sugar while continuing to beat until the mixture is glossy and holds stiff peaks.
💌 SAVE THIS POST / RECIPE!
We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!
- In a separate bowl, sift together the confectioners’ sugar, cake flour, and salt. Stir in the ground pecans. Gently fold the dry mixture into the whipped egg whites in three additions, taking care not to deflate the batter.
- Transfer the batter to an ungreased 10-inch tube pan, smoothing the top if needed. Bake for about 40 minutes or until the cake is golden and springs back lightly when touched.
- Immediately invert the pan onto the neck of a bottle to cool completely. Once cooled, use a knife to carefully loosen the cake from the sides of the pan, then invert onto a serving plate. Remove the pan from the cake.
- To make the glaze, stir together the confectioners’ sugar and salt in a medium bowl. In a saucepan, melt the butter over medium heat, cooking until it turns a rich amber color and develops a nutty aroma, about eight minutes. Strain the browned butter through a fine sieve into the sugar mixture and whisk until smooth. While the Brown Butter Glaze is still warm, drizzle it over the cake and sprinkle with toasted pecans.
Frequently Asked Questions
Can I use carton egg whites instead of separating fresh eggs?
You can, but choose a brand labeled for whipping or meringue. Pasteurized carton whites don’t always whip to full volume, so expect a slightly less lofty rise and add a pinch more cream of tartar if needed.
Why does the pan need to be ungreased, and do I have to use a tube pan?
Angel food cake climbs the bare sides of the pan for lift, which is why grease will sabotage the rise. A 10-inch tube pan with a removable bottom is best; ridged or nonstick Bundt pans make release difficult and can compress the crumb.
How do I know when the cake is done, and how should I cool it?
The top will be deeply golden and spring back when lightly touched, and a skewer will come out clean. Invert the pan right away and cool completely; use the pan’s feet if it has them or perch it on a sturdy bottle so the cake doesn’t collapse.
More Pecan Recipes You’ll Love
- Caramel Pecan Turtle Brownies
- Butter Pecan Cupcakes
- Easy Pecan Pralines
- Pecan Pumpkin Bread Pudding
- Salted Caramel Pecan Sticky Buns
- Bourbon Pecan Pie Bars
And that’s a wrap, my friend! Whether you’re baking for friends, family, or just yourself, I hope you’ll give this Butter Pecan Angel Food Cake a try. If you do, I’d love to hear what you think. Please stop back and leave a comment and a 5-star rating below. I’d appreciate it!
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Butter Pecan Angel Food Cake
Ingredients
Cake:
- 12 egg whites room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons Frangelico liqueur or vanilla butter and nut flavoring
- 1½ teaspoons cream of tartar
- 1 cup granulated sugar
- 1½ cups confectioners’ sugar
- 1 cup cake flour
- ¾ teaspoon salt
- ¾ cup finely ground pecans
Brown Butter Glaze:
- 1 cup confectioners’ sugar sifted
- ⅛ teaspoon salt
- 10 tablespoons unsalted butter cubed
Garnish:
- Chopped toasted pecans
Instructions
- Begin by preheating your oven to 375 degrees F. In a large mixing bowl, whip the egg whites with the vanilla, liqueur, and cream of tartar on high speed until foamy and just beginning to thicken.
- Slowly add the granulated sugar while continuing to beat until the mixture is glossy and holds stiff peaks.
- In a separate bowl, sift together the confectioners’ sugar, cake flour, and salt. Stir in the ground pecans. Gently fold the dry mixture into the whipped egg whites in three additions, taking care not to deflate the batter.
- Transfer the batter to an ungreased 10-inch tube pan, smoothing the top if needed. Bake for about 40 minutes or until the cake is golden and springs back lightly when touched.
- Immediately invert the pan onto the neck of a bottle to cool completely. Once cooled, use a knife to carefully loosen the cake from the sides of the pan, then invert onto a serving plate. Remove the pan from the cake.
- To make the glaze, stir together the confectioners’ sugar and salt in a medium bowl. In a saucepan, melt the butter over medium heat, cooking until it turns a rich amber color and develops a nutty aroma, about eight minutes. Strain the browned butter through a fine sieve into the sugar mixture and whisk until smooth. While the Brown Butter Glaze is still warm, drizzle it over the cake and sprinkle with toasted pecans.
This is genius. Such a great combination of two delicious desserts. Thank you Michael.