Description

Indulge in a rich and moist Butter Pecan Cake layered with toasted pecans and a creamy frosting. A perfect dessert for celebrations or family gatherings! #butterpecancake

Ingredients

Units Scale

For the Cake:

1 1/4 cups unsalted butter, softened (divided)
2 2/3 cups finely chopped pecans
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract

For the Frosting:

1 cup unsalted butter, softened
8–8 1/2 cups powdered sugar
1 (5 oz) can evaporated milk
2 teaspoons vanilla extract
Remaining toasted pecans

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Instructions

Toast the Pecans:
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet. Melt ¼ cup of the butter and drizzle it over the pecans.
- Toast the pecans for 10–12 minutes, stirring occasionally, until golden and aromatic. Set aside to cool.
Prepare the Cake Batter:
- In a large bowl, cream 1 cup of softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in 1 ⅓ cups of the toasted pecans.
Bake the Cake:
- Divide the batter evenly among three greased and floured 9-inch round cake pans. Smooth the tops.
- Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make the Frosting:
- In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the evaporated milk, beating until the frosting reaches a spreadable consistency. Stir in the vanilla extract.
Assemble the Cake:
- Place one cake layer on a serving plate and spread frosting over the top. Repeat with the second and third layers, frosting the sides and top of the cake.
- Press the remaining toasted pecans onto the sides and top of the cake as decoration.
Serve and Enjoy:
- Slice the cake and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to

Notes

- Enhance Flavor: Add a teaspoon of maple extract to the frosting for a deeper flavor.
- Decoration Tip: Pipe additional frosting around the edges of the cake for a polished look.
- Freezing Option: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting and assembling.
- For Smaller Cakes: Halve the recipe to make a two-layer cake or a smaller dessert.