Description
Indulge in the rich and nutty goodness of this Butter Pecan Cake. A moist and flavorful butter cake loaded with toasted pecans and topped with a creamy butter frosting.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter (for toasting pecans)
- 1 1/2 cups chopped pecans
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped toasted pecans (optional for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour two 8-inch round cake pans.
- Toast pecans: Melt 1/2 cup butter in a skillet, add chopped pecans, and toast until fragrant. Set aside to cool.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Prepare batter: Beat softened butter with sugars, add eggs and vanilla. Alternately mix in dry ingredients and buttermilk. Fold in toasted pecans.
- Bake: Divide batter between pans and bake for 25–30 minutes. Cool cakes on wire racks.
- Make frosting: Beat softened butter, gradually add powdered sugar, vanilla, cream, and salt. Frost the cake layers and top with pecans.
Notes
- You can make a sheet cake by adjusting bake time. For richer frosting, brown the butter.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
