Butter Pecan Cake

Name: Butter Pecan Cake
Ingredients: CAKE; 3 Tbsp butter; 1 1/3 c pecans, chopped; 2/3 c butter, softened; 1 1/3 c sugar; 2 large eggs; 2 c all purpose flour; 1 1/2 tsp baking powder; 1/4 tsp kosher salt; 2/3 c milk; 1 1/2 tsp pure vanilla extract; BUTTER PECAN FROSTING; 3 Tbsp butter, softened; 3 c powdered sugar; 3 Tbsp plus 1 teaspoon milk; 3/4 tsp pure vanilla extract; reserved pecans

By Marsha Gardner
@mrdick1950

I am always looking for ways to use the pecans that we have growing in our yard. This is a wonderful cake with Butter Pecan Frosting.

Rating:

★★★★★ 4 votes5

Comments:

10 Comments

Ingredients

CAKE
3 Tbsp

butter
1 1/3 c

pecans, chopped
2/3 c

butter, softened
1 1/3 c

sugar
2 large

eggs
2 c

all purpose flour
1 1/2 tsp

baking powder
1/4 tsp

kosher salt
2/3 c

milk
1 1/2 tsp

pure vanilla extract
BUTTER PECAN FROSTING
3 Tbsp

butter, softened
3 c

powdered sugar
3 Tbsp

plus 1 teaspoon milk
3/4 tsp

pure vanilla extract
·

reserved pecans
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How to Make Butter Pecan Cake

Step-by-Step

Melt 3 tablespoons butter in 9"x13" pan in 350-degree oven. When butter is melted add pecans and toast for 10 minutes. Cool
Cream butter, in a large mixing bowl; gradually add sugar, beating until fluffy and sugar is dissolved.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with the milk, beginning and ending with the flour mixture.
Stir in vanilla and 1 cups pecans, chopped; reserving remaining pecans for the frosting.
Pour batter into 3 greased and floured 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cake 10 minutes in pan. Remove and cool completely on a wire rack.
FROSTING:
Cream butter; add sugar, milk and vanilla. beating until light and fluffy. Stir in chopped pecans. Frost cake.