Indulge in the ultimate dessert experience with our Decadent Butter Pecan Cake recipe. Moist layers infused with toasted pecans, topped with creamy buttercream frosting and garnished with more pecans. Perfect for any celebration or special occasion.
☆Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup chopped pecans
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
For the Buttercream Frosting:
4 cups powdered sugar
2 teaspoons vanilla extract
1 cup unsalted butter, softened
2-4 tablespoons heavy cream or milk
Additional chopped pecans for garnish
☆Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Spread the chopped pecans evenly on a baking sheet and toast in the preheated oven for about 5-7 minutes, or until fragrant and lightly browned. Remove from the oven and set aside to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, until well combined. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the toasted chopped pecans.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy