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
Units
Scale
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