Butter Pecan Cake
This Butter Pecan Cake combines the richness of butter with the nutty flavor of pecans, topped with a creamy frosting. Perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Add-Ins
- 1 cup toasted pecans chopped
Frosting
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla. Gradually incorporate dry ingredients and buttermilk, starting and ending with dry ingredients. Fold in the toasted pecans.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Beat the butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy. Adjust consistency with additional cream or powdered sugar as needed.
- Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and frost the top and sides evenly. Decorate with toasted pecans if desired.
Serving
- Chill the cake for at least 30 minutes before serving to set the frosting. Slice and serve with your choice of ice cream or fresh fruit.
Storage
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow the cake to come to room temperature before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature before mixing to achieve a smooth batter and even baking. Toast pecans for enhanced flavor and crunch.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and lemon juice if unavailable.
How to Serve: Pair with vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Cakes can be baked and frozen ahead of time, then thawed and frosted before serving.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and lemon juice if unavailable.
How to Serve: Pair with vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Cakes can be baked and frozen ahead of time, then thawed and frosted before serving.