Butter Pecan Cake

🥮 Ingredients

For the Toasted Pecans

• 1 cup pecans, chopped

• 3 tbsp unsalted butter

For the Cake

• 2½ cups all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1½ cups light brown sugar (packed)

• 4 large eggs (room temperature)

• 1½ tsp vanilla extract

• 1 cup buttermilk (room temperature)

For the Frosting (Butter Pecan Cream Cheese Frosting)

• 1 cup unsalted butter, softened

• 8 oz cream cheese, softened

• 4 cups powdered sugar

• 2 tsp vanilla extract

• 3–4 tbsp heavy cream (for smoothness)

• ½ cup toasted pecans (from above)

🔥 Instructions

Step 1: Toast the Pecans

1. In a skillet, melt 3 tbsp butter over medium heat.

2. Add chopped pecans and toast for 4–5 minutes until golden and fragrant.

3. Remove from heat and let them cool completely.

Step 2: Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and brown sugar until light and fluffy (about 3 minutes).

4. Add eggs one at a time, beating well after each. Stir in vanilla.

5. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

6. Fold in ¾ cup toasted pecans.

Step 3: Bake

1. Divide batter between the prepared pans.

2. Bake for 28–32 minutes, or until a toothpick comes out clean.

3. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

1. Beat butter and cream cheese until smooth and creamy.

2. Add powdered sugar gradually, mixing on low.

3. Stir in vanilla and enough cream to reach a spreadable consistency.

4. Fold in the remaining toasted pecans.

Step 5: Assemble

1. Place one cake layer on a serving plate. Spread frosting on top.

2. Add the second cake layer and frost the top and sides.

3. Garnish with extra toasted pecans for a lovely finish.

🍰 Tips

• For extra flavor, drizzle with caramel sauce before serving.

• Store covered in the refrigerator for up to 4–5 days.

• Bring to room temperature before serving for the best texture.