Description
Indulge in the rich, nutty goodness of this Butter Pecan Cake. Moist layers of pecan-studded cake are sandwiched with a decadent cream cheese frosting, creating a true Southern delight.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter (for toasting pecans)
- 1/2 cup unsalted butter (softened)
- 2 cups chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Toasting Pecans: Melt 1/2 cup butter in a skillet, add pecans, toast until golden, set aside to cool.
- Cake Batter: Whisk dry ingredients in a bowl. Cream 1/2 cup butter and sugars, add eggs and vanilla. Alternate dry ingredients and buttermilk, fold in pecans. Bake in pans.
- Frosting: Beat butter and cream cheese until smooth, add sugar, vanilla, and salt. Frost cooled cakes, garnish with pecans.
Notes
- Cake layers can be baked ahead and frozen for up to 2 months.
- Let pecans cool completely before folding into the batter.
- For a deeper flavor, brown the butter before toasting the pecans.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
