Butter Pecan Layer Cake
Introduction
Butter Pecan Layer Cake is a rich, tender dessert that combines the deep nuttiness of toasted pecans with the smooth indulgence of butter and vanilla. This classic cake is beloved for its comforting flavor, moist crumb, and elegant presentation, making it ideal for celebrations, holidays, or any occasion that calls for a homemade treat.
Ingredients Quantity
For the Cake
2⅔ cups chopped pecans
1¼ cups butter, softened, divided
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
For the Butter Pecan Frosting
¾ cup butter, softened
4 cups powdered sugar
2–3 tablespoons milk or cream
1 teaspoon vanilla extract
½ cup finely chopped toasted pecans
Instructions
Prepare the Pecans
Melt ¼ cup butter in a skillet over medium heat.
Add chopped pecans and toast until fragrant (about 5 minutes).
Set aside to cool.
Preheat and Prepare Pans
Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
Make the Cake Batter
Cream remaining 1 cup butter and sugar until light and fluffy.
Beat in eggs one at a time.
Mix in vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
Fold in toasted pecans.
Bake
Divide batter evenly among prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool
