Indulge in the rich and nutty flavors of this Butter Pecan Cake, perfectly paired with a silky buttercream frosting.
This cake is a delightful blend of toasted pecans and buttery sweetness, making it an ideal dessert for special occasions or as a luxurious treat for your weekend baking.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 8-10 servings
Category: Dessert
Cuisine: American
Diet: Vegetarian
Ingredients
For the Butter Pecan Cake:
- 3 tablespoons butter
- 1 ⅓ cups chopped pecans
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup whole milk
For the Buttercream Frosting:
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, divided
- 5 tablespoons whole milk
Instructions
Preparing the Cake:
- Toast the Pecans: Melt 3 tablespoons of butter in a pan over medium-high heat. Add the pecans and toast for 4-6 minutes, stirring often. Remove from heat and let cool.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans.
- Combine Dry Ingredients: In a medium bowl, mix the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat ⅔ cup softened butter for 30 seconds on medium-high. Gradually add sugar, then scrape the bowl and beat for 2 more minutes.
- Add Eggs and Vanilla: Mix in vanilla and one egg until combined. Add the second egg and mix well.
- Add Flour and Milk: Reduce mixer speed to low. Alternately add flour mixture and milk, beating just until combined.
- Fold in Pecans: Stir in 1 cup of the toasted pecans. Pour the batter evenly into the prepared pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Frosting:
- Beat Butter and Vanilla: In a mixer, beat ¼ cup butter and vanilla until light and fluffy.
- Gradually Add Sugar and Milk: Slowly beat in 2 cups powdered sugar and 3 tablespoons milk. Gradically add the remaining sugar and milk until smooth.
Decorating the Cake:
- Layer the Cake: Spread a thin layer of buttercream on top of one cake layer. Add the second layer on top.
- Frost the Cake: Frost the sides and top of the cake with the remaining buttercream.
- Garnish: Sprinkle the top with the remaining toasted pecans