A family favorite! When my in-laws come over I double the recipe because they beg to take some home
Butter Pecan Cake is a delightful and rich dessert that combines the nutty flavor of pecans with a buttery, moist cake. This comprehensive guide will walk you through every step to create the perfect Butter Pecan Cake, including detailed instructions, ingredient insights, and expert tips to elevate your baking skills.
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Ingredients:
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 |
Instructions:
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!
