Butter Pecan Cake

This Butter Pecan Cake is the perfect combination of rich, buttery flavor and crunchy pecans. The cake is soft and moist, with pecans folded into the batter for a delightful texture in every bite. Topped with a smooth and creamy buttercream frosting and extra pecans for garnish, this cake is a showstopper for any occasion.

Ingredients:

For the Pecans:

• 1 ½ cups (190g) chopped pecans
• 3 tbsp unsalted butter

For the Cake:

• ¾ cup (170g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 2 ½ cups (315g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (240ml) buttermilk, room temperature

Buttercream Frosting:

• 1 cup (225g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• 2-4 tbsp heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt

For Garnish:

• Whole pecans (optional)

Instructions:

Prepare the Pecans:

• In a large skillet over medium heat, melt 3 tablespoons of butter. Once melted, add the chopped pecans.
• Cook, stirring constantly, until the pecans are toasted and fragrant, about 4-5 minutes. Be careful not to burn them.
• Remove the pecans from the heat and allow them to cool completely. Set aside.

Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper. This ensures that your cake layers will release easily from the pans.

Make the Cake Batter:

• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
• Gently fold in the toasted pecans. Make sure they are evenly distributed throughout the batter.

Bake the Cakes:

• Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Buttercream Frosting:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Add 2-4 tablespoons of heavy cream, vanilla extract, and salt. Beat on high speed for 3-4 minutes until the frosting is light and fluffy. Adjust the consistency by adding more cream if needed.

Assemble the Cake:

• Place the first cake layer on a serving plate or cake stand. Spread a generous amount of buttercream frosting on top.
• Add the second layer and repeat the frosting. Top with the third cake layer.
• Frost the top and sides of the cake with the remaining buttercream. Smooth it out with an offset spatula for a clean finish.
• Garnish the top of the cake with whole pecans, if desired.

Serve:

• Refrigerate the cake for 30 minutes before serving to allow the frosting to set. This will make slicing easier.
• Slice and enjoy!

Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Total Time: 1 hour | Servings: 12

Notes:

• Toasting Pecans: Toasting the pecans is crucial as it brings out their flavor and adds a delightful crunch to the cake.
• Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before starting. This helps create a smoother batter and better cake texture.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

FAQs:

Can I use a different type of nut? A: While pecans are traditional for this recipe, you can substitute with walnuts or almonds if you prefer. Just be sure to toast them for the best flavor.

What can I use instead of buttermilk? A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

How can I make the frosting less sweet? A: To reduce the sweetness, you can cut the amount of powdered sugar and add more butter or cream cheese for a different flavor profile.

Conclusion:

This Butter Pecan Cake is a truly indulgent treat, perfect for special occasions or whenever you want to spoil yourself and others. The combination of buttery cake, toasted pecans, and rich frosting makes every bite unforgettable. Try this recipe and enjoy a slice of southern comfort on a plate!

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