Toasted Butter Pecan Cake
Indulge in the rich, nutty decadence of a Toasted Butter Pecan Cake, a masterpiece of flavor and texture. This southern-inspired dessert features moist layers of buttery cake enriched with toasted pecans that add a delightful crunch and depth of flavor. A creamy vanilla-infused frosting made with whipped butter, powdered sugar, and a splash of heavy cream ties the cake together, creating a luscious, velvety finish. Garnished with a crown of extra toasted pecans, this show-stopping treat is perfect for celebrations or as a sweet finale to any meal. With its elegant presentation and irresistible combination of sweet and nutty elements, this pecan lover’s dream cake is sure to become a family favorite. Serve it at your next gathering and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 2 cups Chopped pecans
- 1.5 cups Unsalted butter
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 cups Granulated sugar
- 1 cup Brown sugar (packed)
- 4 Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 0.5 cup Heavy cream
- 4 cups Powdered sugar
- 1 cup Butter (softened, for frosting)
- 0.5 cup Chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set them aside.
Spread the chopped pecans in an even layer on a baking sheet and toast them in the oven for 6-8 minutes, or until fragrant and lightly browned. Let them cool completely.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In another large bowl, cream together 1 cup of the unsalted butter, the granulated sugar, and the brown sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in 2 teaspoons of vanilla extract.
Reduce mixer speed to low and alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Fold in 1.5 cups of the toasted pecans, reserving the rest for garnish. Be careful not to overmix.
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
To make the frosting, whip the softened butter using a mixer until creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Add the heavy cream and beat on high until fluffy and smooth.
Place one cake layer on a serving plate or cake stand. Spread a generous layer of the frosting on top. Repeat with the remaining cake layers and frosting, spreading frosting evenly across the top and sides of the cake.
Garnish the cake with the reserved toasted pecans on top and around the edges as desired.
Refrigerate the cake for at least 30 minutes to set the frosting. Let it come to room temperature before serving.
Nutrition Facts
Calories |
11359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 609.2 g | 781% | |
| Saturated Fat | 258.9 g | 1294% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1779 mg | 593% | |
| Sodium | 4503 mg | 196% | |
| Total Carbohydrate | 1445.3 g | 526% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 1123.7 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 929 mg | 71% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2566 mg | 55% | |
*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.
