Description
A rich, moist butter cake infused with toasted pecans and layered with creamy butter pecan frosting for a warm Southern-style dessert.
Ingredients
- 1 cup pecans, chopped
- 2 tbsp unsalted butter (for toasting pecans)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup toasted pecans, finely chopped (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a skillet, melt 2 tbsp butter and toast the pecans until fragrant; set aside to cool.
- Cream 1 cup butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry mixture to wet ingredients alternately with milk, mixing until just combined.
- Fold in toasted pecans, then divide batter evenly between pans.
- Bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting, beat 1 cup butter until creamy. Gradually add powdered sugar.
- Add heavy cream and vanilla, beating until fluffy.
- Fold in finely chopped toasted pecans.
- Frost the cooled cake layers and decorate with extra pecans if desired.
Notes
- Toast pecans for deeper flavor.
- Ensure cakes are fully cooled before frosting to prevent melting.
- Store refrigerated for up to 4 days.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American