Butter Pecan Cake Recipe
Make Butter Pecan Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Ingredients
Butter Pecan Frosting Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugar
In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- 5
Combine Wet and Dry Ingredients
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- 6
Fold in Pecans
Gently fold in the chopped pecans.
- 7
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting Directions
- 9
Make the Frosting
In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- 10
Add Heavy Cream and Vanilla
Mix in the heavy cream and vanilla extract until the frosting reaches a spreadable consistency.
- 11
Fold in Toasted Pecans
Fold in the toasted and chopped pecans gently into the frosting.
- 12
Frost the Cake
Once the cakes are completely cool, spread the frosting evenly over the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
