Description
A rich and moist Butter Pecan Cake featuring toasted pecans and a luscious cream cheese frosting, perfect for Southern-inspired dessert lovers.
Ingredients
Scale
Cake
- 1 cup pecans, chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup unsalted butter, melted (for toasting pecans)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract (optional)
Frosting
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans, chopped (for garnish)
Instructions
- Toast Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and drizzle with melted butter. Toast for 8–10 minutes until fragrant. Remove and cool completely.
- Prepare Cake Pans: Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a creamy texture.
- Add Eggs and Extracts: Beat in eggs one at a time to ensure proper emulsification. Stir in vanilla extract and butter extract if using for enhanced flavor.
- Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Pecans: Gently fold half of the toasted pecans into the batter for added texture and flavor.
- Bake: Divide batter evenly between the prepared pans. Bake in preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove cakes from oven and let cool completely in pans before frosting.
- Prepare Frosting: Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
- Frost and Garnish: Frost the cooled cakes, stacking layers if desired. Garnish the top with remaining toasted pecans for crunch and decoration.
Notes
- For added richness, drizzle with caramel sauce before serving.
- Cake layers can be baked ahead and frozen for up to 2 months.
- Allow cakes to cool completely before frosting to prevent melting.
- Use fresh pecans for best flavor and texture in the cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 42g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
