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Butter Pecan Cake

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Butter Pecan Cake with Frosting: A Rich, Indulgent Treat

This Butter Pecan Cake is a celebration of buttery richness and nutty flavor, ideal for special occasions or a sweet weekend indulgence. Here’s a complete guide to baking and frosting this delightful dessert.

Ingredients

For the Cake

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk (or buttermilk)
  • 1 tablespoon vanilla extract
  • 1 cup pecans, chopped (toasted)

For the Butter Pecan Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, chopped (toasted)
  • Pinch of salt

Instructions

For the Cake

  1. Toast the Pecans
  • Preheat the oven to 350°F (175°C).
  • Spread chopped pecans on a baking sheet and toast them for 5–7 minutes, stirring occasionally. Let them cool.
  1. Prepare the Cake Batter
  • In a large bowl, cream the butter and sugar until light and fluffy (3–5 minutes).
  • Add the eggs one at a time, mixing well after each addition.
  1. Mix Dry Ingredients
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  1. Combine Wet and Dry Ingredients
  • Alternate adding the dry mixture and milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Stir in the vanilla extract.
  1. Add the Pecans
  • Fold in the toasted pecans gently.
  1. Bake the Cake
  • Divide the batter evenly between two greased and floured 9-inch round cake pans.
  • Bake for 30–35 minutes or until a toothpick comes out clean.
  • Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  1. Make the Frosting
  • Beat the butter until creamy.
  • Gradually add powdered sugar, mixing after each addition.
  • Add milk and vanilla extract and beat until smooth and fluffy.
  • Fold in the toasted pecans and a pinch of salt.
  1. Frost the Cake
  • Place one cake layer on a serving platter and spread a layer of frosting over it.
  • Add the second layer and frost the top and sides.
  • Garnish with extra toasted pecans if desired.
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Tips and Tricks

  1. Prevent Pecans from Burning
  • Stir frequently while toasting and watch closely, as they can burn quickly.
  1. Moist Cake Tip
  • Use buttermilk instead of regular milk for an even more tender texture.
  1. Room Temperature Ingredients
  • Ensure butter and eggs are at room temperature for a smoother batter and better rise.
  1. Make Ahead
  • Toast the pecans and prepare the frosting in advance to save time.
  1. Storage
  • Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

FAQs

1. Can I use store-bought toasted pecans?
Yes, but freshly toasted pecans will have a more robust flavor.

2. What if I don’t have two cake pans?
You can bake the batter in one pan and slice it into layers once it’s cooled. Adjust the baking time accordingly.

3. Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking mix.

4. What’s the best way to slice the cake cleanly?
Use a serrated knife and wipe it clean between slices for the best results.

5. Can I freeze the cake?
Yes, wrap unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Frost after thawing.

This Butter Pecan Cake is a true crowd-pleaser, offering buttery richness and nutty crunch in every bite. Perfect for holidays, birthdays, or just a decadent treat!