Butter Pecan Cake Recipe
Ingredients:
For the Cake:
– 1 cup (2 sticks) unsalted butter, softened
– 1-1/4 cups chopped pecans
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
For the Frosting:
– 1/2 cup (1 stick) unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup heavy cream (adjust as needed for consistency)
– 1 teaspoon vanilla extract
– 1/2 cup finely chopped pecans
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Instructions:
1. Toast the Pecans:
Preheat your oven to 350°F (175°C). In a skillet, melt 1/4 cup of butter and sauté the chopped pecans over medium heat for approximately 5 minutes until they are toasted and aromatic. Allow them to cool.
2. Prepare the Cake Batter:
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together 1 cup of softened butter with the granulated and brown sugars until the mixture is light and fluffy. Add the eggs one at a time, ensuring thorough mixing after each addition, then stir in the vanilla extract. Gradually incorporate the dry ingredients, alternating with the buttermilk, starting and finishing with the dry ingredients. Mix until just combined, then gently fold in half of the toasted pecans.
3. Bake the Cake:
Evenly distribute the batter into two greased and floured 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
4. Prepare the Frosting:
Beat the butter until creamy, then gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth. Adjust the amount of cream to achieve your desired consistency.
5. Assemble and Decorate:
Spread frosting between the cooled cake layers and cover the top and sides of the cake.
