A family favorite! When my in-laws come over I double the recipe because they beg to take some home


For the Cake:
Ingredient Quantity
Pecans, finely chopped 2 cups
All-purpose flour 2 cups
Baking powder 2 teaspoons
Baking soda 1/2 teaspoon
Salt 1/2 teaspoon
Unsalted butter, room temperature 1 cup (2 sticks)
Granulated sugar 2 cups
Large eggs 4
Vanilla extract 1 teaspoon
Buttermilk 1 cup
For the Butter Pecan Frosting:
Ingredient Quantity
Unsalted butter 1 cup (2 sticks)
Powdered sugar 2 cups
Whole milk 1/4 cup
Vanilla extract 1 teaspoon
Pecans, toasted and chopped 1 cup
1. Toast the Pecans
Preheat your oven to 350°F (175°C).
Spread the chopped pecans evenly on a baking sheet.
Toast them in the preheated oven for about 5-7 minutes, or until they become fragrant and lightly browned. Be sure to watch them closely to prevent burning.
Remove from oven and set aside to cool.
2. Prepare the Cake
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream the room-temperature butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry mixture to the wet mixture, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined. Be careful not to overmix.
Gently fold in the toasted chopped pecans.
3. Bake the Cake
Grease and flour two 9-inch round cake pans. Divide the cake batter evenly between the pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and place them on a wire rack to cool completely.
4. Make the Butter Pecan Frosting
In a saucepan over medium heat, melt the butter and cook until it turns a light golden brown color, stirring constantly. This will give the frosting a delightful nutty flavor.
Remove the butter from the heat and let it cool for a few minutes.
Gradually whisk in the powdered sugar, milk, and vanilla extract until you have a smooth and creamy frosting.
5. Frost the Cake
Place one of the cooled cake layers on a serving plate or cake stand.
Spread a layer of the butter pecan frosting on top of this layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Sprinkle the top of the cake with the remaining toasted chopped pecans for a beautiful and nutty garnish.
6. Slice and Serve
Once the cake is frosted and garnished, slice it into generous pieces and serve. Enjoy the rich and nutty flavor of this Butter Pecan Cake!

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