butter pecan cake

★★★★★ 1 Review
Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy. I've included my recipe for Butter Pecan Frosting at the end of the Directions. To toast 1-1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan. Stir in nuts. Bake at 350 degrees for 10 minutes, stirring twice. Cool. Use as directed in this recipe.

serves 12
cook time 35 Min

Ingredients For butter pecan cake

  • 2/3 c
    butter or margarine, softened
  • 1 1/3 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
  • 1 1/3 c
    chopped pecans, toasted, divided
  • BUTTER PECAN FROSTING
  • 3 Tbsp
    butter or margarine, softened
  • 3 c
    confectioners' sugar (powdered sugar)
  • 3 Tbsp
    milk
  • 3/4 tsp
    vanilla extract
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How To Make butter pecan cake

  • 1
    In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 2
    Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8" round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • 3
    Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • 4
    FOR FROSTING: Cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

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