Description
This Butter Pecan Cake is a rich, moist, and nutty dessert that combines buttery cake layers with toasted pecans and creamy frosting. Perfect for special occasions or a delightful treat any time, this cake is sure to impress with its delicious flavor and satisfying texture.
Ingredients
Scale
For the Cake:
- 1–1/4 cups butter, softened (divided)
- 2 teaspoons baking powder
- 2–2/3 cups chopped pecans
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup milk
- 4 eggs
For the Frosting:
- 8 to 8-1/2 cups confectioners’ sugar
- 1 can (5 ounces) evaporated milk
- 2 teaspoons vanilla extract
- 1 cup butter, softened
Instructions
- Toasting Pecans: Preheat oven to 350°F. Place chopped pecans and 1/4 cup butter in a baking pan. Bake for 20-25 minutes, stirring frequently until toasted. Set aside.
- Cake Batter: Cream together sugar and 1 cup softened butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Dry Ingredients: Combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk. Beat well after each addition. Stir in 1-1/3 cups of toasted pecans.
- Baking: Pour batter into three greased and floured 9-inch round pans. Bake at 350°F for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frosting: Cream together butter and confectioners’ sugar until smooth. Add evaporated milk and vanilla extract, beating until creamy. Stir in remaining toasted pecans. Frost cooled cakes.
Notes
- Ensure pecans are toasted evenly for the best flavor.
- Cream butter and sugar thoroughly for a light cake texture.
- Cool cake layers completely before frosting to prevent melting.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 680
- Sugar: 73g
- Sodium: 230mg
- Fat: 33g
- Saturated Fat: 16g
- Carbohydrates: 94g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg