Butter Pecan Cake

Butter Pecan Cake is a rich and decadent dessert that brings together the warm, nutty flavor of pecans with the creamy, buttery goodness of cake. This classic Southern favorite is perfect for special occasions or any time you want to indulge in a treat that’s both comforting and luxurious. The cake typically features a moist, tender crumb complemented by the crunch of toasted pecans, often topped with a creamy frosting that enhances its buttery sweetness.

Butter Pecan Cake Recipe

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups pecans, toasted and chopped

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup pecans, toasted and finely chopped

Instructions:

Making the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in Pecans: Gently fold in the toasted, chopped pecans.
7. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Making the Frosting:

1. Cream the Butter: In a large mixing bowl, beat the softened butter until creamy.
2. Add the Sugar and Cream: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add the heavy cream and vanilla extract, then beat on high speed for about 3 minutes until the frosting is light and fluffy.
3. Fold in Pecans: Gently fold in the finely chopped, toasted pecans.

Assembling the Cake:

1. Level the Cakes: If needed, level the tops of the cakes with a serrated knife to ensure they stack evenly.
2. Layer the Cakes and Frosting: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Repeat with the second and third layers, spreading frosting between each layer.
3. Frost the Sides and Top: Use the remaining frosting to cover the sides and top of the cake. Smooth the frosting with a spatula or create decorative swirls, if desired.
4. Decorate: For a finishing touch, sprinkle extra toasted pecans on top of the cake.
5. Serve and Enjoy: Slice and serve the cake at room temperature. Enjoy the rich, buttery, nutty flavors of this delicious dessert!

This Butter Pecan Cake is sure to impress with its delightful combination of textures and flavors, making it a perfect centerpiece for any dessert table.

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