Description
A moist and nutty butter pecan cake layered with creamy frosting and topped with crunchy pecans.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans, toasted
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat Oven: Set to 350°F (175°C). Grease and flour two cake pans.
- Make Cake Batter: Cream butter and sugar, add eggs, vanilla, then alternate adding dry ingredients and buttermilk. Fold in toasted pecans.
- Bake: Divide batter into pans and bake for 30-35 minutes. Cool completely.
- Make Frosting: Beat cream cheese and butter, add powdered sugar, vanilla, and cream.
- Assemble: Spread frosting between layers and over the cake. Top with whole pecans.
Notes
- Chill the cake before slicing for cleaner cuts.
- Substitute pecans with walnuts for a different twist.
