Real Recipes From Real Home Cooks ®
Butter Pecan Cake Recipe
"This moist Butter Pecan Cake Recipe is the best! The crushed buttered pecans add so much flavor to this light and fluffy scratch layer cake!..."
INGREDIENTS
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2 1/2 cups (285 g) whole pecans, chopped — roast then chop, I did a rough chop
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3 Tablespoons (14g) butter, melted
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1 1/2 sticks (170g) unsalted butter
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2 cups (400g) sugar
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4 large eggs
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3 cups (342g) cake flour (See Note below for substitution)
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2 1/2 teaspoons (12g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 cups (296g) buttermilk (See Note below for substitution)
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1/4 cup (54g) vegetable oil ( I use canola oil)
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1 Tablespoon (12g) vanilla extract
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1 1/2 cups (285g) of the chopped buttered pecans
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Two 8 ounce (423g total weight) packages cream cheese, softened. It must bee full fat, not reduced fat or cream cheese in a tub, those are too soft.
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2 cups (230g) powdered sugar, sift then measure
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2 teaspoons (8g) vanilla extract
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3 cups (696g heavy whipping cream
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*Some of the prepared buttered pecans will be sprinkled/spread into the frosting used for the filling.
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