BUTTER PECAN CAKE RECIPE
This rich and buttery pecan cake is a delightful treat perfect for any celebration. With its moist layers and creamy frosting, it’s sure to impress your guests and satisfy your sweet tooth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup milk
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1–1/4 cups butter, softened, divided
- 2–2/3 cups chopped pecans
- 2 teaspoons vanilla extract
- 4 eggs
- 1/2 teaspoon salt
- 2 cups sugar
- 8 to 8-1/2 cups confectioners' sugar
- 1 can (5 ounces) evaporated milk
Instructions
- In a baking pan, toss 2-2/3 cups chopped pecans with 1/4 cup butter. Bake at 350°F (175°C) for 20-25 minutes, stirring frequently, until toasted. Set aside.
- In a large bowl, cream 1 cup sugar with the remaining 1 cup butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, combine 3 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup milk. Beat well after each addition. Fold in 1-1/3 cups of the toasted pecans.
- Divide the batter evenly among three greased and floured 9-inch round baking pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- In a large bowl, cream 1 cup butter with 8 to 8-1/2 cups confectioners' sugar. Gradually add the evaporated milk and 2 teaspoons vanilla extract, beating until smooth. Stir in the remaining toasted pecans.
- Spread frosting between the cake layers and over the top and sides of the cake.
Nutrition
- Calories: 470
- Sugar: 45g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg