Do you have leftover pecans from the Christmas season? If so, then why not make this yummy dessert? Enjoy this Butter Pecan Cake today!
Butter Pecan Cake is a Southern staple. So, if you love Southern recipes, then you are in luck! This recipe requires some patience and a lot of love. Be sure to follow the steps and do not over mix the batter. Over mixing the batter will cause the cake crumb to become too tight and dry. Dry cake is no fun to eat!
Both of my parents are from the south so, I grew up eating Butter Pecan Cake every holiday and occasionally on some weekends. I knew it was going to be an extra special weekend when I came home from school on Fridays and Butter Pecan Cake had just been freshly frosted. It was sitting there just waiting for me to cut a huge piece of it! Every bite I took made me what more and more. I was in a whole world of my own. I want you to have that same feeling of euphoria with this cake. So, I’m telling you exactly how to make it. Let’s get to baking!
This cake recipe contains three basic components. They are the toasted pecans, the cake, and the frosting. To make the toasted pecans you will need 2 cups of chopped pecans, 2 tablespoons of melted unsalted butter, and a ½ teaspoon of cinnamon.
The ingredients that you will need to make the cake are 1 cup of softened unsalted butter, 1 cup of granulated sugar, 1 cup of brown sugar, 3 large room temperature eggs, 1 teaspoon of vanilla extract, 3 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and 1 cup of milk.
The ingredients that you need to make the frosting are 1 cup of softened unsalted butter, 2 cups of powdered sugar, a ½ cup of milk, 1 teaspoon of vanilla extract, a ½ cup of the toasted pecans. To prepare the pecans, toss them with butter and cinnamon. Toast them for 5 to 7 minutes in a 350°F oven.
Make the cake batter by mixing butter and both sugars until fluffy. Next, add the eggs one at a time. Beat after each addition. Add the vanilla extract. Then, in a separate bowl, stir together the flour, baking powder, and salt. Slowly incorporate the flour mixture into the wet ingredients. Stir in 1 ½ cups of the toasted pecans. (Save the remaining toasted pecans for the frosting). Pour the batter into greased and floured 9-inch cake pans.
Bake the cakes for 25 to 30 minutes or, until a toothpick comes out clean. Remove the cakes from the oven and allow them to cool for 10-15 minutes before transferring them to wire cooling racks. Allow the cakes to completely cool before frosting.
That’s all you need to know for this recipe! Simply, frost, slice and serve! Eating this cake will be the best part of your day! Hopefully, you enjoy this recipe and make it for years to come. Happy Baking!