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Butter Pecan Cake Recipe

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4 from 12 reviews

This classic Butter Pecan Cake is a delightful blend of buttery, toasted pecans combined into a moist, tender cake layered with a rich, creamy frosting bursting with pecan flavor. Perfectly spiced and textured, this cake is a crowd-pleaser for any occasion.

Ingredients

Cake

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

Frosting

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

Instructions

  1. Toast the pecans: Preheat your oven to 350°F. In a baking pan, combine the chopped pecans with 1/4 cup of the softened butter. Bake for 10 to 15 minutes, stirring frequently to ensure even toasting. Once toasted, set the pecans aside to cool.
  2. Cream sugar and butter: In a large bowl or stand mixer, beat together the remaining butter and sugar until light and fluffy, about five to seven minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to blend the flavors.
  3. Mix dry ingredients and add pecans: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Alternately add this mixture and the milk to the creamed sugar-butter mixture, beginning and ending with the dry ingredients. Beat thoroughly after each addition to form a smooth batter. Gently fold in 1-1/3 cups of the toasted pecans.
  4. Bake the cake: Evenly divide the batter into three greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  5. Prepare the frosting and assemble: While the cakes cool, beat together the softened butter and confectioners’ sugar in a large bowl until creamy. Gradually add the evaporated milk and vanilla extract, beating until the frosting is smooth and spreadable. Stir in the remaining toasted pecans. Spread frosting between the cake layers, over the top, and around the sides to finish your cake.

Notes

  • For optimal cake texture, ensure all ingredients are at room temperature before beginning.
  • Toast the pecans carefully to avoid burning; stirring frequently is key.
  • You can substitute whole milk for 2% milk if preferred.
  • If frosting is too thick, add a little more evaporated milk to reach desired consistency.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://cookedbysarah.com/butter-pecan-cake-recipe/