Butter Pecan Cake

🍰🌰 Butter Pecan Cake

🧾 Ingredients

🍰 For the Cake:

• 1 cup chopped pecans

• 1 tbsp butter (for toasting pecans)

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 3 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup whole milk or buttermilk

🧁 For the Frosting (Butter Pecan or Cream Cheese):

Option 1: Butter Pecan Frosting

• ½ cup butter, softened

• 4 cups powdered sugar

• ¼ cup milk or cream

• 1 tsp vanilla extract

• ½ cup finely chopped toasted pecans

Option 2: Cream Cheese Frosting

• 8 oz cream cheese, softened

• ½ cup butter, softened

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• ½ cup toasted pecans, for topping

🔪 Instructions

1️⃣ Toast the Pecans

• In a skillet over medium heat, melt 1 tbsp butter.

• Add chopped pecans and toast for 3–5 minutes, stirring frequently until fragrant.

• Set aside to cool.

2️⃣ Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour 3 (8-inch) or 2 (9-inch) cake pans.

2. Cream butter and sugar until light and fluffy (3–5 minutes).

3. Add eggs one at a time, beating well after each. Stir in vanilla.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Add flour mixture to the butter mixture in 3 additions, alternating with milk. Mix until just combined.

6. Fold in ¾ cup of the toasted pecans (reserve rest for topping).

7. Divide batter between pans and smooth tops.

3️⃣ Bake

• Bake for 25–30 minutes, or until a toothpick comes out clean.

• Let cool in pans for 10 minutes, then remove and cool completely on a wire rack.

4️⃣ Frost and Finish

• Prepare your frosting of choice.

• Spread frosting between layers and over the top and sides.

• Sprinkle reserved pecans over the top and sides.

• Chill briefly to set, or serve immediately.

✅ Tips:

• For extra richness, brush cake layers with a little maple syrup or bourbon syrup before frosting.

• This cake gets even better the next day — refrigerate and let it come to room temp before serving.

Would you like a sheet cake version, a bundt variation, or a gluten-free adaptation?