Butter Pecan Cake Recipe

Indulge in the rich, buttery flavors of this classic Butter Pecan Cake. With toasted pecans folded into a moist, tender cake and topped with a creamy butter pecan frosting, it’s the perfect dessert for any special occasion or a cozy treat to enjoy with coffee.

Equipment:

• 9×13 inch cake pan or two 9-inch round pans
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Skillet for toasting pecans
• Wire rack for cooling

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups chopped pecans
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy cream (plus more if needed)
• 1/2 cup chopped pecans (toasted)

Instructions:

1. Toast the Pecans:
   • In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and cook for about 5-7 minutes, stirring occasionally, until they are toasted and fragrant. Set aside to cool.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper.
3. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir just until combined.
6. Fold in the Pecans:
   • Gently fold in the toasted pecans. Be careful not to overmix.
7. Bake the Cake:
   • Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare the Frosting:
   • In a large mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
   • Add the vanilla extract and heavy cream. Continue to beat the frosting until it is smooth and fluffy, adding more cream as needed to achieve the desired consistency.
9. Frost the Cake:
   • Once the cakes are completely cool, spread a thick layer of frosting between the cake layers (if making a layer cake) and over the top and sides. Sprinkle toasted pecans on top for garnish.

Tips:

• Make it in Advance: This cake can be made a day in advance. Just store it covered at room temperature or refrigerate.
• For Extra Flavor: Add a dash of cinnamon or nutmeg to the cake batter for a spiced twist.

This Butter Pecan Cake is the perfect balance of buttery richness and nutty flavor. With a soft, tender crumb and creamy frosting, it’s bound to become a family favorite for any celebration or cozy night in!