Butter Pecan Cake Recipe
How To Make Butter Pecan Cake
This moist butter cake is topped with crunchy pecan nuts which add to the texture and flavor of the cake. Serve this with a warm beverage.
Preheat oven to 350 degrees F. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
Melt butter in a skillet over medium heat. Once melted, add pecans and cook until slightly browned and fragrant, tossing frequently for about 4 minutes.
Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
In a bowl, stir together buttermilk and milk. Set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
Using an electric mixer, whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.
Add flour mixture to the butter mixture and mix on low speed just until combined.
Add the buttermilk mixture and mix just until combined then repeat the process once more.
Remove bowl from stand mixer and fold in pecans. Divide batter evenly among prepared baking pans.
Bake in preheated oven for 23 to 28 minutes. Remove from oven and cool in cake pans 10 minutes.
Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.
Cream Cheese Frosting
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth.
Mix in vanilla and powdered sugar and blend until smooth and fluffy.
- Calories: 2185.25kcal
- Fat: 117.33g
- Saturated Fat: 29.62g
- Trans Fat: 0.91g
- Monounsaturated Fat: 54.75g
- Polyunsaturated Fat: 25.67g
- Carbohydrates: 278.27g
- Fiber: 11.12g
- Sugar: 250.83g
- Protein: 23.13g
- Cholesterol: 146.38mg
- Sodium: 1602.07mg
- Calcium: 443.51mg
- Potassium: 875.23mg
- Iron: 4.29mg
- Vitamin A: 393.10µg
- Vitamin C: 1.35mg