Butter Pecan Cake: A Classic Southern Delight

Butter Pecan Cake is a beloved Southern dessert that perfectly blends the rich, nutty flavor of toasted pecans with the buttery goodness of a moist cake. This cake is ideal for any occasion, whether it’s a family gathering, holiday celebration, or simply a treat to enjoy with loved ones. With its sweet, buttery aroma and delightful texture, this cake is sure to be a crowd-pleaser.

Ingredients

  • Cake:
    • 1 cup (2 sticks) unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs, room temperature
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup whole milk, room temperature
    • 1 teaspoon vanilla extract
    • 1 ½ cups pecans, toasted and chopped
  • For the Frosting:
    • 1 cup (2 sticks) unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • ¼ cup heavy cream (more as needed)
    • ½ cup pecans, toasted and chopped (for decorating)

Directions

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch pan, or line them with parchment paper.
  2. Cream the Butter and Sugar:
    • In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. 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 the eggs are fully incorporated.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternate Adding Dry Ingredients and Milk:
    • With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—do not overmix.
  6. Add the Pecans:
    • Gently fold in the toasted, chopped pecans using a rubber spatula.
  7. Bake the Cake:
    • Divide the batter evenly between the prepared cake pans or pour it into the sheet pan. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake:
    • Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.
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Nutritional Information

  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 12-16 slices
  • Calories: Approx. 450-500 kcal per slice

Tips for the Best Butter Pecan Cake

  • Toasting Pecans: Toasting the pecans before adding them to the batter enhances their flavor. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes.
  • Room Temperature Ingredients: Use room temperature butter, eggs, and milk for a smoother batter and better baking results.
  • Cream Cheese Frosting Option: If you prefer a tangier frosting, swap out the buttercream for cream cheese frosting to complement the rich, nutty cake.

This Butter Pecan Cake is sure to be a hit, whether you’re making it for a special occasion or simply to enjoy with friends and family. Its rich flavor and moist texture make it an irresistible dessert that’s sure to impress!

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