butter pecan cake
Experience the rich, buttery taste of a classic Southern butter pecan cake. It's a beloved homemade dessert that combines buttery flavor with crunchy pecans. This recipe is a true testament to Southern culinary heritage, showcasing the region's love for decadent, from-scratch cakes.
Equipment
- Two 9-inch round cake pans
- Electric hand mixer or stand mixer
- Spatula
- Baking sheet
- Cooling rack
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups chopped pecans
- For the frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients and milk to the butter mixture, alternating between the two, and mix until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely