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Pecan cake with a rich, nutty flavor is a beloved Mexican celebration dessert. This family-friendly treat is a dense, sweet, aromatic cake perfect for holidays and birthdays.
Preheat oven to 350°F (175°C). Butter and line a 9-inch round cake pan with parchment paper ensuring full coverage.
Toast the pecan halves in a dry skillet over medium heat for 3–5 minutes, stirring constantly until aromatic. Cool, then pulse pecans in a food processor to a coarse meal — avoid over-processing.
In a medium bowl, whisk flour, baking powder, salt, and ground cinnamon together for even leavening.
With a mixer on medium speed, cream butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well and scraping the bowl between additions.
On low speed, alternate adding the dry mixture and milk, starting and ending with flour. Add pecan meal and vanilla extract; mix just until combined.
Pour batter into the prepared pan, smoothing the top. Bake for 38–42 minutes until a toothpick inserted in the center comes out clean or with moist crumbs.
Cool cake in the pan for 10 minutes, then invert onto a wire rack. Let cool completely before slicing to preserve moisture and structure.
