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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.
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Ingredients Equipment Method

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

Equipment

  • Two 9-inch round cake pans
  • Electric hand mixer or stand mixer
  • Spatula
  • Baking sheet
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients and milk to the butter mixture, alternating between the two, and mix until just combined.
  6. Fold in the chopped pecans.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely