Butter Pecan Cake

Whip up a dessert that not only steals the show with its stunning appearance but also captivates your taste buds with deep, nutty flavors. The Toasted Butter Pecan Cake is a tribute to the timeless recipes of yesteryears, echoing the kind of desserts that would have proudly graced your grandma’s table.

This cake is all about the sumptuous layers of fluffy, pecan-packed sponge with a rich, creamy frosting that makes each slice a decadent treat.

Headline: Toasted Butter Pecan Cake: A Nostalgic, Nutty Delight

Pecans elevate any dessert, but when they’re toasted, their mellow, nutty flavor intensifies, making them irresistible. This Toasted Butter Pecan Cake incorporates these golden, buttery nuts into both the batter and the frosting, offering a satisfying crunch with every bite.

Whether you’re celebrating a special occasion or simply in the mood to bake something extraordinary, this cake promises to deliver both exceptional taste and a delightful trip down memory lane.

This Toasted Butter Pecan Cake is more than just a dessert; it’s a celebration of flavors and textures, combining creamy, sweet frosting with the crunch of pecans in a rich, buttery cake. Perfect for any gathering, this cake is sure to be as memorable as the occasions it celebrates. Enjoy the process of creating this masterpiece and the pleasure of indulging in it!

Yield: 12-16 servings

Ingredients:

For the Cake:

  • 1 1/4 cups butter, softened and divided
  • 2-2/3 cups chopped pecans
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract

For the Frosting:

  • 1 cup butter, softened
  • 8 to 8-1/2 cups confectioners’ sugar
  • 1 can (5 ounces) evaporated milk
  • 2 teaspoons vanilla extract

Directions:

  1. Toasting the Pecans: Preheat your oven to 350°F (175°C). Combine 1/4 cup butter with the chopped pecans in a baking pan and toast in the oven for 20-25 minutes, stirring frequently until golden and fragrant. Set aside to cool.
  2. Prepare the Cake Batter: In a large bowl, cream the remaining 1 cup of butter with sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
  3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with milk, and beat well after each addition. Fold in 1-1/3 cups of the toasted pecans.
  4. Bake the Cake: Divide the batter evenly among three greased and floured 9-inch round baking pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  5. Make the Frosting: For the frosting, cream together the softened butter and confectioners’ sugar in a large bowl. Gradually beat in the evaporated milk and vanilla until smooth. Stir in the remaining pecans.
  6. Assemble and Frost the Cake: Spread the frosting between the layers and over the top and sides of the cake. Ensure each layer is even and smooth for the best presentation.
Butter Pecan Cake

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