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Grilled Bourbon Pecan Butter Cake

This bourbon pecan butter cake is a moist, buttery, and smoky cake. It is a dessert to make on the grill and end the day on a high note. This recipe will be the new hit of your neighborhood when they found out you baked a cake in the grill. The bourbon and toasted pecans compliment the smoky flavor from the grill.
Prep Time2 hrs 10 mins
Cook Time55 mins
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: American, Southern
Keyword: butter cake


  • 1 7 x 12 cedar plank soaked
  • 6 eggs separated
  • 2 ½ sticks plus 2 tablespoons unsalted butter room temperature
  • 1 ½ cups sugar
  • 1 ½ cups dark brown sugar
  • 8 oz. sour cream
  • 2 tablespoons bourbon
  • 3 ¼ cups self-rising flour
  • 2 teaspoons nutmeg
  • 2 cups chopped pecans toasted
  • 2 pints vanilla ice cream


  • Preheat the grill to 375 degrees, in a medium bowl add the 6 egg whites and beat on medium with a hand mixer, until stiff peaks forms, about 3 minutes.
  • In a large bowl, cream 2 ½ stick of butter on medium for 1 minute with a hand mixer. Add the sugar and dark brown sugar, mix on medium for 1 minute. Add the sour cream and bourbon, mix for 30 seconds on medium speed.
  • In another bowl mix the flour, nutmeg and pecans together. Pour into batter, mix on low speed for 1 minute. Add the egg whites and fold in with a spatula.
  • Take 2 tablespoons of butter and smear evenly over 12-inch cast iron. Pour in batter, tap cast iron a few times to release any air bubbles.
  • Once the grill is hot, close all air vents, add the cedar plank and place skillet on top, cover and bake for 35 minutes. Rotate skillet, cover and cook for 20 minutes. Remove and allow to cool for 10 minutes before serving. Serve with vanilla ice cream.


Preheat Grill to 375 degrees, direct heat method