Butter Pecan Cake
Rich, nutty, and irresistibly buttery, this Butter Pecan Cake is a true Southern classic. Made with toasted pecans, tender cake layers, and a creamy butter frosting, this dessert is perfect for birthdays, holidays, or any special occasion.
The deep, caramelized flavor of toasted pecans combined with a smooth, sweet frosting makes each bite melt in your mouth. Whether you’re a longtime fan of butter pecan flavors or trying it for the first time, this cake is sure to impress!
Ingredients :
1-1/4 cups butter, softened, divided
2 teaspoons baking powder.
2-2/3 cups chopped pecans
2 teaspoons vanilla extract.
3 cups all-purpose flour
1/2 teaspoon salt.
2 cups sugar
1 cup milk.
4 eggs
FROSTING: OR PURCHASE
8 to 8-1/2 cups confectioners’ sugar.
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened.
Directions:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in.
round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth.
Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.
Butter Pecan Cake Variations
Nut Variations:
Swap pecans for walnuts or hazelnuts for a different flavor.
Add a mix of almonds and pecans for extra crunch.
Flavor Enhancements:
Add ½ teaspoon cinnamon or nutmeg to the batter for warmth.
Stir in 2 tablespoons of maple syrup for a rich, maple-pecan flavor.
Replace vanilla extract with bourbon or rum extract for a deeper taste.
Cake Texture Variations:
Substitute brown sugar for half of the granulated sugar for a more caramel-like flavor.
Use cake flour instead of all-purpose flour for a softer, lighter crumb.
Frosting Alternatives:
Swap the butter frosting for cream cheese frosting for a tangy contrast.
Use a brown sugar buttercream for extra richness.
Drizzle the cake with caramel sauce for a decadent finish.
Single-Layer or Cupcakes:
Bake as a single-layer sheet cake for easier serving.
Divide batter into cupcake tins for butter pecan cupcakes (bake for 18-22 minutes).
These variations allow you to personalize your Butter Pecan Cake while keeping its deliciously nutty essence!
How to Store Butter Pecan Cake
At Room Temperature (1-2 Days)
If unfrosted, store the cake layers wrapped in plastic wrap at room temperature for up to 2 days.
If frosted, cover the cake with a cake dome or an airtight container to prevent it from drying out.
In the Refrigerator (4-5 Days)
Since the frosting contains butter and milk, it’s best to refrigerate the cake if storing for more than 2 days.
Place the cake in an airtight container or cover it with plastic wrap.
Let it sit at room temperature for 30 minutes before serving to soften the frosting.
Freezing (Up to 3 Months)
For unfrosted cake layers: Wrap each layer in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
For a frosted cake: Freeze the whole cake or individual slices on a baking sheet for 1 hour, then wrap in plastic wrap and foil. Thaw in the refrigerator before serving.
By following these storage tips, you can keep your Butter Pecan Cake fresh and delicious for longer!