Butter Pecan Cake is a perfect cake for the holidays! It’s brimming with buttery pecan flavor, it has a soft and tender crumb and it’s a perfectly moist cake (because dry cakes are the worst). It’s a recipe you’ll definitely want to add to the recipe box!
You will want to savor each and every bite of this cake! Not only is the cake itself perfectly delicious but it’s coated with a luscious cream cheese frosting, because cream cheese frosting is simply the best.
This cake has a whopping 2 cups pecans swirled into the batter and 1/2 cup pecans garnishing the top. And I didn’t just use any nuts, I used Fisher Nuts because they are my nuts brand of choice.
I chose to create this cake with Fisher Nuts because it is one of the only brands of recipe nuts entirely without preservatives, I also love that I can purchase them in larger bags so I get more for my money. Pecans are the highlight of this cake so you’ll want to make sure you are using the best quality and Fisher is a brand you can always count on!
Ingredients
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
Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Nutrition Facts
1 piece: 814 calories, 42g fat (19g saturated fat), 120mg cholesterol, 375mg sodium, 107g carbohydrate (86g sugars, 2g fiber), 7g protein.
source: tasteofhome.com
