Butter Pecan Cake
Indulge in the richly nutty and decadently sweet flavors of this Butter Pecan Cake, a show-stopping dessert perfect for any celebration or gathering. This recipe features layers of moist, tender cake studded with toasted pecans, complemented by a luscious cream cheese frosting that adds just the right amount of tangy sweetness. The pecans are roasted to perfection, enhancing their warm, buttery flavor, which beautifully complements the vanilla-infused batter. Assembling and frosting this three-layer masterpiece is a breeze, and a final garnish of pecans delivers an irresistible crunch and rustic elegance. Whether you're serving this as a holiday treat or a birthday centerpiece, this Butter Pecan Cake is sure to delight every dessert lover. Perfect for those who crave nutty desserts and homemade cakes with a gourmet touch.
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 0.5 cup Brown sugar (lightly packed)
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 tablespoons Heavy cream
- 4 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 0.5 cup Butter for frosting (softened)
- 1 teaspoon Vanilla extract for frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans, then set them aside.
Toast the pecans: Spread 1.5 cups of pecans in a single layer on a baking sheet. Roast them in the oven for 7-10 minutes, stirring halfway through, until fragrant. Let the pecans cool, then chop them if they are not chopped already.
In a large mixing bowl, beat 1 cup of softened butter, 2 cups of granulated sugar, and 0.5 cups of brown sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
Add eggs one at a time, beating well after each addition. Then mix in 2 teaspoons of vanilla extract.
In another bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with 1 cup of whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the toasted pecans using a spatula.
Divide the batter evenly among the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat 8 ounces of softened cream cheese and 0.5 cups of softened butter together in a large bowl until creamy.
Gradually add 4 cups of powdered sugar, beating until smooth. Mix in 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream, continuing to beat until the frosting is fluffy and spreadable.
Once the cakes are completely cool, spread the frosting between the layers and over the top and sides of the cake.
Garnish with additional chopped or halved pecans on top, if desired.
Chill the cake for 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 85.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
