Description
Butter pecan cake brings comfort straight from Southern kitchens to your table, with a rich, nutty charm that feels like a warm hug. Crumbly, golden layers packed with toasted pecans make your dessert dreams come true in just one delightful slice.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ⅓ cups chopped pecans
- 1 cup whole milk
- ⅔ cup softened butter
- ¼ cup softened butter
Supporting Ingredients:
- 2 large eggs
- 3 tablespoons butter
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons vanilla
- ¼ teaspoon salt
Frosting Ingredients:
- 4 cups powdered sugar
- 5 tablespoons whole milk
- 1 teaspoon vanilla
Instructions
- Toast 1 cup of pecans in 3 tablespoons butter at 350°F for 4-6 minutes, stirring constantly until golden brown. Remove from heat and let cool completely.
- Preheat oven to 350°F. Butter two 8-inch round cake pans and dust with flour to prevent sticking.
- Combine 2 cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a medium bowl. Whisk until well blended.
- Beat ⅔ cup softened butter in a large mixer bowl for 30 seconds on medium-high speed until creamy.
- Gradually add 1 ½ cups granulated sugar to butter. Mix for 2-3 minutes until the mixture becomes light and fluffy.
- Add 1 ½ teaspoons vanilla and eggs one at a time, mixing thoroughly after each addition.
- Reduce mixer speed to low. Alternate adding flour mixture and 1 cup whole milk, mixing just until incorporated.
- Fold 1 cup of toasted pecans into the batter gently with a rubber spatula.
- Divide batter evenly between prepared cake pans. Spread smoothly with a spatula.
- Bake at 350°F for 30-35 minutes. Test doneness with a toothpick inserted in the center.
- Cool cakes in pans for 10 minutes. Remove from pans and cool completely on wire racks.
- Beat ¼ cup softened butter with 1 teaspoon vanilla until smooth.
- Gradually mix in 4 cups powdered sugar, alternating with 5 tablespoons milk until frosting reaches spreadable consistency.
- Place first cake layer on serving plate. Spread thin layer of frosting on top.
- Position second cake layer carefully on top of frosted layer.
- Cover entire cake with remaining frosting, smoothing sides and top evenly.
- Sprinkle remaining toasted pecans over top of cake for final decoration.
Notes
- Toast pecans carefully to enhance their nutty flavor and prevent burning, watching them closely during the 4-6 minute cooking time.
- Ensure butter and eggs are at room temperature for smoother batter and more even cake texture.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum.
- When frosting, use a rotating cake stand and offset spatula for a professional-looking smooth finish that shows off your baking skills.
- Prep Time: 25-30 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 511 kcal
- Sugar: 56 g
- Sodium: 164 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 48 mg