Description
This Butter Pecan Cake is pure bliss! It’s buttery, nutty, and perfectly moist, with toasted pecans in every bite. Topped with a luscious, creamy butter pecan frosting, this cake will be the star of any gathering.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans, toasted
- Butter pecan frosting (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and mix until the texture is crumbly.
- Beat in eggs one at a time. Stir in buttermilk and vanilla extract, mixing until just combined.
- Fold in toasted pecans gently.
- Pour batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with butter pecan frosting and sprinkle extra pecans on top if desired.
- Slice, serve, and enjoy the delightful crunch of pecans with every bite!
Notes
- Toasting the pecans enhances their flavor. Simply spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes.
- For extra richness, use brown sugar instead of white sugar for a caramel-like flavor.
- This cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg