Butter Pecan Cake (Printable Version)
Rich, moist cake with buttery toasted pecans and velvety 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
12 - Toasted pecans, cooled
→ Butter Pecan Frosting
13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1/4 cup heavy cream, plus more as needed
16 - 1 teaspoon vanilla extract
17 - 1/2 cup toasted pecans, finely chopped
# How-To:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
02 - Melt 2 tablespoons butter in skillet over medium heat. Add chopped pecans and toast, stirring frequently, until fragrant and golden, about 4-5 minutes. Transfer to plate to cool.
03 - Whisk together flour, baking powder, baking soda, and salt in medium bowl.
04 - Beat 1 cup butter and sugar in large bowl until light and fluffy, about 3 minutes. Add eggs one at time, mixing well after each. Stir in vanilla.
05 - Add dry ingredients to wet mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
06 - Fold in most toasted pecans, reserving 1/2 cup for frosting.
07 - Divide batter evenly among prepared pans. Smooth tops. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
08 - Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat 1 cup butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and heavy cream, beating until fluffy. Adjust with more cream if needed. Fold in reserved pecans.
10 - Place one layer on serving plate. Spread frosting over top. Repeat with remaining layers. Frost sides and top. Garnish with pecan halves if desired.
# Expert Tips:
01 -
- The texture of toasted pecans folded into tender cake creates this incredible contrast between crunch and crumb
- Buttercream with folded pecans transforms ordinary frosting into something extraordinary and memorable
02 -
- Room temperature ingredients are non negotiable for achieving the proper texture and emulsification
- Overmixing once flour is added will make your cake tough so stop as soon as ingredients disappear
03 -
- Adding a teaspoon of maple extract to the frosting takes this into another realm entirely
- Spraying your measuring cups with nonstick spray helps buttermilk and heavy cream slide right out