butter pecan cake

★★★★☆ 69 Reviews
Grandy avatar
By Dawn Hammond
from Noblesville, IN

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 @kitchencrew
★★★★☆ 69 Reviews
method Bake

Ingredients For butter pecan cake

  • 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

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