Ingredients
Butter Pecan Cake
- ▢3 tablespoons butter
- ▢1 ⅓ cups chopped pecans
- ▢2 cups all-purpose flour
- ▢1 ½ teaspoons baking powder
- ▢¼ teaspoon salt
- ▢⅔ cup butter, softened
- ▢1 ½ cups granulated sugar
- ▢2 large eggs, room temperature
- ▢1 ½ teaspoons vanilla
- ▢1 cup whole milk
Buttercream Frosting
- ▢¼ cup butter, softened
- ▢1 teaspoon vanilla
- ▢4 cups powdered sugar, divided
- ▢5 tablespoons whole milk
Instructions
Butter Pecan Cake
- Melt 3 tablespoons butter in a non-stick pan over medium-high heat. Add pecans and cook 4-6 minutes, stirring often, until toasted. Remove from heat and cool.
- Preheat oven to 350° F. Grease and lightly flour two 8-inch round cake pans. In a medium bowl, stir together flour, baking powder and salt. Set aside.
- Beat ⅔ cup softened butter in a large bowl stand or hand mixer on medium-high for 30 seconds.
- Reduce to medium, add sugar gradually, until well combined. Scrape bowl and beat 2 minutes more.
- Add vanilla and one egg, beating until combined. Beat in remaining egg.
- Reduce speed to low. Alternately add in flour mixture and milk and beat just until combined.
- Fold in 1-cup of the toasted pecans, pour batter evenly into prepared pans. Bake 30-35 minutes, or until a toothpick inserted in center comes out clean. Cool pans on a wire rack for 10 minutes. Remove cake layers from pans and cool on racks to room temperature. Make the butter cream and decorate.
Buttercream Frosting
- In a mixer, beat butter and vanilla on medium until light and fluffy. Reduce to low and slowly beat in 2 cups powdered sugar.
- Beat in 3 tablespoons milk. Gradually beat in remaining powdered sugar and milk.
How to Decorate
- Spread a thin layer of the buttercream onto the top of one cake layer.
- Add the second cake layer evenly over the top. Frost sides and top with remaining buttercream until completely coated.
- Sprinkle with remaining toasted butter pecans.
Notes
- Greasing and flouring the cake pans prevents the cakes from sticking and makes removal easier. Or you could add a round cut-out piece of parchment paper to the bottom of the pan.
- When making the buttercream the butter must be at room temp. This will make mixing easier, create the correct texture and help to avoid any lumps.
- Add the powdered sugar to the butter slowly in the stand mixer to avoid a mess and incorporate evenly
- Let the cake to cool completely before frosting or the frosting will melt
- An icing spatula works best for spreading the buttercream. If you don’t have one a regular spatula would work.
- If you don’t have pecans, substitute with walnuts or hazelnut.
- Once decorated the cake can be served immediately, but I find it’s best to chill a bit in the fridge before serving to let the frosting firm up and make slicing easier. At least 30 minutes of chilling is recommended.
- Leftovers must be stored in the fridge. Store cake in a sealed container in the fridge for up to 3 days for best flavor and texture.
- When serving from the fridge: Let the cake sit at room temp for about 15 minutes before cutting and serving.