|Nutritional Guidelines (per serving)|
|Servings: 12 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This butter pecan cake is made with lots of toasted, buttery pecans. It's a two-layer cake frosted with a buttery pecan frosting. A small amount of brown sugar goes into the cake, along with butter, pecans, and eggs. It's an easy classic layer cake. If you really enjoy butter pecan try making it into some ice cream as well.
- For the Cake:
- 1 1/2 cups pecans (chopped)
- 2/3 cup, plus 4 tablespoons butter (softened)
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/3 cup light brown sugar (firmly packed)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2/3 cup milk
- For the Butter Pecan Frosting:
- 3 to 3 1/2 cups confectioners' sugar
- 6 tablespoons butter (softened)
- 1 pinch salt
- 1 1/2 teaspoon vanilla
- 1 to 2 tablespoons milk (or light cream)
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake
Heat the oven to 350 F.
Grease and flour two 8- or 9-inch round layer cake pans.
In a baking pan, combine the chopped pecans with the 4 tablespoons of butter. Bake for about 12 minutes, stirring occasionally, or until the pecans are toasted and aromatic. Remove the pan from the oven and set aside.
In a bowl, combine the flour, baking powder, and 1/4 teaspoon of salt; whisk to blend thoroughly. Set aside.
In a large mixing bowl with an electric mixer, beat the granulated sugar and brown sugar with the remaining 2/3 cup of softened butter for 4 to 5 minutes, or until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the 1 1/2 teaspoons of vanilla.
Add the flour mixture to the creamed mixture, alternating with the 2/3 cup of milk. Beat well after each addition. Fold in 3/4 cup of the toasted pecans.
Divide the batter between the two prepared layer cake pans. Spread evenly.
Bake the butter pecan cake layers in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean when inserted in center of a cake.
Cool for 10 minutes; remove from pans and cool thoroughly before frosting.
Make the Frosting
Gather the ingredients.
In a mixing bowl with an electric mixer, blend 3 cups of the confectioners' sugar with the softened butter, salt, vanilla, and milk or light cream. If the frosting is too thin, add more confectioners' sugar.
Stir in the remaining chopped toasted pecans.
Spread the frosting between layers and then over the top and sides of the cake.