Description
Moist & Irresistible Butter Pecan Cake for Every Occasion
Ingredients
Scale
- 1 1/2 cups chopped pecans
- 1/4 cup unsalted butter
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk
- Optional: extra toasted pecans for topping
Instructions
- Melt 1/4 cup butter in a skillet over medium heat. Add chopped pecans and stir until fragrant and lightly browned, 5–7 minutes. Cool completely.
- Preheat oven to 350°F (175°C). Grease and flour your baking pan. Cream softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Whisk together flour, baking powder, and salt. Add to wet mixture alternately with milk, starting and ending with dry ingredients.
- Fold in cooled toasted pecans.
- Pour into pan and bake 30–35 minutes (9×13 pan) or 25–30 minutes (round pans). Cake is done when a toothpick comes out clean.
- Let cake cool fully.
- Beat butter, add powdered sugar gradually, add vanilla and milk until smooth. Frost cake and top with pecans.
Notes
- This cake is perfect for holidays and celebrations.
- Store leftovers in an airtight container.
- You can also add other nuts if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg