Description
A rich and moist Butter Pecan Cake featuring toasted pecans and a buttery, tender crumb. This classic dessert combines the warm flavors of toasted nuts with a delicate vanilla cake, perfect for celebrations or an indulgent treat.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups chopped pecans
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes do not stick.
- Toast pecans: In a skillet over medium heat, melt 1/2 cup of the butter. Add chopped pecans and cook while stirring occasionally for 5-7 minutes until they are nicely toasted and fragrant. Remove from heat and set aside to cool.
- Cream butter and sugar: In a large mixing bowl, cream the remaining 1/2 cup of softened butter with the granulated sugar until the mixture becomes light and fluffy, approximately 3-5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure a smooth mixture. Mix in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt evenly to prepare the dry mixture.
- Mix batter: Gradually add the dry ingredients to the creamed mixture in batches, alternating with the whole milk. Begin and end with the dry ingredients, mixing carefully just until combined to avoid overmixing.
- Fold in pecans: Gently fold the toasted pecans into the batter to evenly distribute them without deflating the mixture.
- Fill pans: Pour the batter evenly into the prepared cake pans, smoothing the tops if necessary.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in their pans for about 10 minutes before carefully turning them out onto wire racks to cool completely.
Notes
- Ensure pecans are fully cooled before folding into batter to maintain texture.
- Do not overmix the batter once combining wet and dry ingredients to keep the cake tender.
- Use room temperature eggs and butter for best mixing results.
- For added flavor, consider adding a touch of cinnamon to the dry ingredients.
- The cake layers can be frosted once completely cooled; cream cheese or buttercream frosting complements this cake well.
