Dessertscookingclassy4.9
Butter Pecan Cake
The best butter pecan cake recipe! It's brimming with a rich buttery flavor and swirled with plenty of pecans. It's moist and sweet and a perfectly tempting cake fit for any occasion!
👥 18 Servings⏱️ Prep & Cook: 2h 55m⏳ Prep: 30 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- skillet
- baking sheet
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat oven, prepare cake pans: Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
2
Saute pecans in butter: Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about ⏱️ 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
3
Mix liquids together: stir together buttermilk and milk, set aside.
4
Whisk dry ingredients: In a mixing bowl whisk together flour, baking powder, baking soda and salt for ⏱️ 20 seconds, set aside.
(204g) Fishers Pecan Halves, (chopped into small bits)2 cups(42g) unsalted butter, (diced into 3 pieces)3 Tbsp(424g) all-purpose flour3 cupsbaking powder2 tsp(226g) unsalted butter, (softened)1 cup(235ml) buttermilk1 cup(226g) butter*, (nearly at room temperature)1 cup(620g) powdered sugar5 cups
5
Cream butter and sugar, then eggs and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.
(204g) Fishers Pecan Halves, (chopped into small bits)2 cups(42g) unsalted butter, (diced into 3 pieces)3 Tbsp(424g) all-purpose flour3 cups(226g) unsalted butter, (softened)1 cuplarge eggs4(235ml) buttermilk1 cup(226g) butter*, (nearly at room temperature)1 cup(620g) powdered sugar5 cups
6
Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined.
7
Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans.
8
Bake until set: Bake in preheated oven ⏱️ 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans ⏱️ 10 minutes.
9
Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.
(204g) Fishers Pecan Halves, (chopped into small bits)2 cups(42g) unsalted butter, (diced into 3 pieces)3 Tbsp(424g) all-purpose flour3 cups(226g) unsalted butter, (softened)1 cup(235ml) buttermilk1 cup(226g) butter*, (nearly at room temperature)1 cupcream cheese (, nearly at room temperature)12 oz(620g) powdered sugar5 cups
10
For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.
(204g) Fishers Pecan Halves, (chopped into small bits)2 cups(42g) unsalted butter, (diced into 3 pieces)3 Tbsp(424g) all-purpose flour3 cups(226g) unsalted butter, (softened)1 cup(235ml) buttermilk1 cup(226g) butter*, (nearly at room temperature)1 cupcream cheese (, nearly at room temperature)12 oz(620g) powdered sugar5 cups
Nutrition Facts
calories
689 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
2 g
sugar Content
56 g
sodium Content
284 mg
protein Content
6 g
cholesterol Content
118 mg
carbohydrate Content
77 g
saturated Fat Content
19 g
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