Description

Butter pecan is a classic flavor that brings together the richness of butter and the nutty goodness of pecans, making it the perfect base for a decadent cake. This Butter Pecan Cake is a show-stopping dessert that’s sure to impress at any gathering or family dinner. The combination of buttery, moist cake and toasted pecans creates a warm, comforting treat that pairs beautifully with a cup of coffee or tea. Let’s dive into the details of how to make this delicious cake from scratch

Ingredients

• For the Cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted
• For the Frosting:
• ½ cup unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted (for garnish)

Preparation Method

Step 1: Prepare the Pecans
Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet in an even layer. Toast them in the oven for about 5-7 minutes, or until they are fragrant and slightly golden. Be sure to stir them halfway through to prevent burning. Set them aside to cool.
Step 2: Make the Cake Batter
Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.

Add the Eggs: Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start with the dry ingredients, then add half of the buttermilk, followed by more dry ingredients, and finish with the rest of the buttermilk. Stir in the vanilla extract until everything is just combined. Be careful not to overmix the batter.

Fold in the Pecans: Gently fold the toasted pecans into the cake batter, ensuring they are evenly distributed.

Step 3: Bake the Cake
Prepare the Pans: Grease and flour two 9-inch round cake pans. You can also line the bottom of each pan with parchment paper for easy removal.

Bake: Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula and tap the pans on the counter to release any air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Frosting
Cream the Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes.

Add the Sugar and Vanilla: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined. Once all the sugar is incorporated, add the vanilla extract and beat the frosting until light and fluffy.

Step 5: Assemble the Cake
Frost the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.

Garnish with Pecans: Sprinkle the top of the cake with the reserved toasted pecans for a crunchy, nutty garnish.

Step 6: Serve and Enjoy
Chill and Slice: For the best texture, refrigerate the cake for 30 minutes to allow the frosting to set before slicing. Serve chilled or at room temperature, depending on your preference

Tips and Conclusion

Bonus Tips:
Make It Ahead: This butter pecan cake can be made a day in advance. Store the cake layers wrapped in plastic wrap at room temperature and frost them the next day for a fresh presentation.

Customize the Frosting: For a more traditional butter pecan flavor, consider adding a tablespoon of maple syrup or brown sugar to the frosting for a caramel-like sweetness.

Pecan Perfection: For a deeper flavor, brown the butter before using it in the cake batter. This will add a nutty richness that complements the toasted pecans perfectly.

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake tastes even better the next day as the flavors continue to develop!

Conclusion:
This Butter Pecan Cake is a perfect blend of buttery richness and crunchy toasted pecans, making it an ideal dessert for any special occasion or family gathering. The cream cheese frosting adds a tangy sweetness that balances the nutty flavors of the cake, creating a harmonious bite every time. Whether you’re celebrating a birthday, holiday, or simply want to indulge in something sweet, this cake is sure to be a hit with everyone who tries it. Enjoy every rich, nutty slice!