Butter Pecan Cake (Printable Version)
Rich, moist layer cake with buttery toasted pecans and creamy vanilla buttercream frosting.
# What You Need:
→ Toasted Pecans
01 - 1 1/2 cups pecan halves, chopped
02 - 2 tablespoons unsalted butter
→ Cake
03 - 2 1/2 cups all-purpose flour
04 - 2 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 cup unsalted butter, softened
08 - 2 cups granulated sugar
09 - 4 large eggs, room temperature
10 - 1 tablespoon vanilla extract
11 - 1 cup buttermilk, room temperature
→ Butter Pecan Frosting
12 - 1 cup unsalted butter, softened
13 - 4 cups powdered sugar, sifted
14 - 1/4 cup heavy cream (plus more as needed)
15 - 1 teaspoon vanilla extract
16 - 1/2 cup toasted pecans, finely chopped
# Directions:
01 - Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
02 - In a skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4-5 minutes. Transfer to a plate to cool.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, cream together 1 cup butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add the dry ingredients to the wet ingredients in three batches, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
06 - Fold in most of the toasted pecans, reserving 1/2 cup for the frosting.
07 - Divide batter evenly among prepared pans. Smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust consistency with more cream if needed. Fold in reserved finely chopped pecans.
09 - Place one layer on a serving plate. Spread frosting over the top. Repeat with remaining layers. Frost the sides and top. Garnish with extra pecan halves if desired.
# Expert Advice:
01 -
- The toasted pecans create these incredible little pockets of crunch throughout every bite
- Buttermilk keeps the cake impossibly moist while still being sturdy enough for stacking
- The frosting is essentially edible luxury, rich enough to make you close your eyes with the first bite
02 -
- Room temperature ingredients prevent curdling and help everything blend smoothly
- Overmixing the batter makes tough cakes, so stop as soon as flour disappears
- Completely cool cakes before frosting or your beautiful buttercream will melt right off
03 -
- Weigh your pans after pouring batter to ensure perfectly even layers
- Chill your frosted cake for 30 minutes before slicing for picture-perfect portions