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?