Butter Pecan Cake

6
Dawn Hammond

By
@Grandy

Blue Ribbon Recipe

This is one of the best cakes I have ever had!  It was so good in fact, that I had to get it out of the house so I would not eat it all!  I did, however, add ½ cup more pecans so that I would have some for the icing.   Also, if you prefer thick icing (like I do) you might want to double the icing recipe. The Test Kitchen


Rating:
★★★★☆ 68 votes
Comments:
Method:
Bake

Ingredients

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3 Tbsp
butter
1 c
pecans, chopped
2/3 c
butter, softened
1 c
sugar
2
eggs
2 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
salt
2/3 c
milk
1 1/2 tsp
vanilla extract

FROSTING INGREDIENTS

3 Tbsp
butter, softened
3 c
powdered sugar
3 Tbsp
milk
3/4 tsp
vanilla extract
pecans, toasted

How to Make Butter Pecan Cake

Step-by-Step

  • 1Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
  • 2Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
  • 3Add eggs, one at a time, beating well after each addition.
  • 4Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  • 5Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
  • 6Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes or until cake tests done.
  • 7Cool layers in pans 10 minutes; remove from pans, and cool completely.
  • 8Spread top and sides of cooled cake with Butter Pecan Frosting - Yield: one 2-layer cake.
  • 9Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
  • 10Stir in reserved toasted pecans - Yield: enough frosting for one 2-layer cake.

Printable Recipe Card

About Butter Pecan Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy




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