Description
This classic Butter Pecan Cake features a moist, tender crumb studded with toasted pecans and layered with a rich, creamy pecan frosting. The cake layers are baked to perfection and generously frosted with a luscious buttercream infused with evaporated milk and pecans, making it a delightful dessert for any occasion.
Ingredients
Cake
- 2-2/3 cups chopped pecans
- 1-1/4 cups butter, softened, divided
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
Frosting
- 1 cup butter, softened
- 8 to 8-1/2 cups confectioners’ sugar
- 1 can (5 ounces) evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Toast the pecans: Preheat the oven to 350°F. Place the chopped pecans and 1/4 cup of the softened butter in a baking pan. Bake for 10 to 15 minutes, stirring frequently, until the pecans are toasted and fragrant. Set aside to cool.
- Cream sugar and butter: In a large bowl or using a stand mixer, cream together the remaining butter (1 cup) and sugar until the mixture is light and fluffy, which should take about five to seven minutes. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Mix dry ingredients and add pecans: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the 2% milk. Beat well after each addition to ensure a smooth batter. Fold in 1-1/3 cups of the toasted pecans.
- Bake the cake layers: Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the frosting: While the cakes cool, beat softened butter and confectioners’ sugar in a large bowl until creamy. Gradually add evaporated milk and vanilla extract, beating until smooth. Stir in the remaining toasted pecans.
- Assemble and frost the cake: Once the cake layers are completely cooled, spread frosting between each layer, then cover the top and sides with the remaining frosting. Decorate with additional toasted pecans if desired and serve.
Notes
- Toasting pecans enhances their flavor and adds a pleasant crunch to the cake and frosting.
- Ensure eggs are at room temperature for best creaming results and better cake texture.
- Alternate adding dry ingredients and milk to prevent overmixing the batter.
- Cooling cakes completely before frosting prevents the buttercream from melting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American