Indulge in the rich and nutty flavors of our Butter Pecan Cake! This decadent dessert is not only delicious but also easy to make, making it a perfect treat for any occasion.
Why You’ll Love This Recipe?
- The combination of buttery cake and crunchy pecans creates a delightful flavor profile.
- With quick prep time, you can whip up this cake in no time for a last-minute dessert.
- This cake is perfect for meal prep as it stays moist and delicious even after a few days.
Ingredient Notes:
For the Cake:
- Unsalted butter
- Cake flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Eggs
- Vanilla extract
- Pecan halves
For the Icing:
- Unsalted butter
- Cream cheese
- Light brown sugar
- Vanilla extract
- Salt
- Powdered sugar
- Heavy cream
- Pecan halves (optional)
Step-by-Step Instructions:
- Cream the butter and sugars together.
- Add in the dry ingredients alternately with the buttermilk and eggs.
- Fold in the chopped pecans.
- Bake the cake and let it cool before icing.
Helpful Tips:
- Toast the pecans for a deeper flavor.
- Use room temperature ingredients for a smoother batter.
- Substitute walnuts for pecans if desired.
Expert Tips for the Best Results:
- Be sure not to overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before icing to prevent the frosting from melting.
Serving Suggestions:
Serve this Butter Pecan Cake with a scoop of vanilla ice cream and a drizzle of caramel sauce for a truly indulgent treat.
Storage and Reheating Tips:
Store the cake in an airtight container at room temperature for up to 3 days. To reheat, microwave individual slices for a few seconds or warm in the oven at a low temperature.
Frequently Asked Questions:
- Can I use salted butter instead of unsalted butter? Yes, but adjust the salt in the recipe accordingly.
- Can I make this cake ahead of time? Yes, you can bake the cake in advance and ice it before serving.
- Can I freeze this cake? Yes, tightly wrap the cake in plastic wrap and foil before freezing for up to 3 months.
- Can I use a different type of nut in this recipe? Yes, feel free to experiment with different nuts like almonds or walnuts.
Conclusion:
Treat yourself to a slice of our Butter Pecan Cake and savor the delicious blend of flavors. Don’t forget to share your feedback with us after trying this recipe!
Print
Butter Pecan Cake
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and buttery goodness of this decadent Butter Pecan Cake. The moist cake is studded with finely chopped pecans and topped with a creamy icing that perfectly balances the sweetness of the cake.
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (160g) pecan halves, very finely chopped
For the Icing:
- 1 1/2 cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- 1/3 cup (66g) light brown sugar, firmly packed
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 1/2 cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- 1/3 cup (35g) pecan halves, very finely chopped, optional
Instructions
- Prepare the Cake: Mix dry ingredients, cream butter and sugars, add eggs and vanilla, alternate adding dry ingredients and buttermilk, fold in pecans, bake.
- Make the Icing: Cream butter and cream cheese, add sugar, vanilla, salt, and cream, beat until fluffy, ice cooled cake, sprinkle with pecans.
Notes
- Make sure all ingredients are at room temperature for best results.
- You can adjust the sweetness of the icing by adding more or less powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg