Butter Pecan Cake
Discover the rich and moist Butter Pecan Cake recipe, ready in just 1 hour. Perfect forholidays or everyday treats. Easy, flavorful, and sure to impress.
Equipment
- Stand mixer or hand mixer for creaming butter and sugar
- Mixing bowls at least two (one for wet, one for dry ingredients)
- 9-inch round cake pans greased and floured or lined with parchment
- Spatula and whisk for folding and scraping batter
- Cooling rack allows cakes to cool evenly before frosting
- Optional but Helpful:
- Offset spatula for smooth, even frosting
- Cake turntable makes decorating easier
Ingredients
- 2 ½ cups cake flour
- 1 cup unsalted butter softened
- 1 ½ cups brown sugar packed
- 4 large eggs
- 1 cup buttermilk room temperature
- 2 tsp vanilla extract
- 1 ½ cups chopped pecans toasted
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Additional toasted pecans for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Toast pecans in a dry skillet over medium heat until fragrant, about 5-7 minutes. Set aside.
- In a large bowl, cream softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add cake flour and buttermilk, beginning and ending with flour. Mix until just combined.
- Fold in toasted pecans gently.
- Divide batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla. Beat until fluffy.
- Frost cooled cakes and garnish with extra toasted pecans. Serve and enjoy.
Notes
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 210mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 4g