All Recipes

Butter Pecan Cake

Description

Butter Pecan Cake is a rich, buttery, and nutty dessert featuring toasted pecans and a moist cake base with hints of vanilla and caramel. This classic Southern cake is layered with creamy butter pecan frosting, making it a perfect treat for holidays, birthdays, or any special occasion.

Origin

Butter pecan is a beloved flavor in Southern baking, often found in cakes, cookies, and ice cream. This cake version highlights the warmth of toasted pecans and the richness of butter, creating a decadent and comforting dessert.

Ingredients Quantity

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract (optional, for extra flavor)
  • 1 cup pecans, toasted and chopped

For the Butter Pecan Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter extract (optional)
  • ½ cup pecans, toasted and finely chopped

Ingredients Optional

  • ½ teaspoon cinnamon (for warmth)
  • ¼ cup brown sugar (for extra caramel-like sweetness)
  • ¼ cup maple syrup (to add depth to the frosting)

Instructions

For the Cake:

  1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Toast the Pecans: In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Let cool and chop.
  3. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  5. Incorporate Wet & Dry: Alternately add the dry ingredients and buttermilk, mixing until just combined. Stir in vanilla extract and toasted pecans.
  6. Bake: Divide batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

For the Butter Pecan Frosting:

  1. Beat Butter: In a large bowl, beat butter until creamy.
  2. Add Sugar & Cream: Gradually add powdered sugar, heavy cream, and extracts. Beat until fluffy and smooth.
  3. Fold in Pecans: Stir in toasted pecans for added crunch and flavor.

Assembling the Cake:

  1. Layer the Cake: Place one cake layer on a serving plate and spread frosting evenly on top.
  2. Add the Second Layer: Place the second cake layer over the first and frost the top and sides.
  3. Garnish: Sprinkle extra toasted pecans on top for decoration.
  4. Chill & Serve: Let the cake rest for at least 30 minutes before slicing for the best texture.

Tips for Success

  • Toasting the pecans enhances their flavor—don’t skip this step!
  • Use room-temperature ingredients for a smoother batter.
  • Chill the cake before slicing for cleaner cuts.
  • Substitute buttermilk with milk + 1 tablespoon vinegar if needed.

Recommendations

  • Serve with a scoop of vanilla or butter pecan ice cream.
  • Drizzle caramel sauce on top for extra indulgence.
  • Pair with a hot cup of coffee or a glass of milk.

Nutrition (Per Slice, Approximate)

  • Calories: 450
  • Carbohydrates: 55g
  • Protein: 6g
  • Fat: 22g
  • Sugar: 35g
  • Fiber: 2g

Would you like a cupcake version or a sheet cake option?

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button