Butter Pecan Cake with Buttercream Frosting

Indulge in the rich and nutty flavors of this Butter Pecan Cake, perfectly paired with a silky buttercream frosting.

This cake is a delightful blend of toasted pecans and buttery sweetness, making it an ideal dessert for special occasions or as a luxurious treat for your weekend baking.

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 8-10 servings
Category: Dessert
Cuisine: American
Diet: Vegetarian

Ingredients

For the Butter Pecan Cake:

• 3 tablespoons butter
• 1 ⅓ cups chopped pecans
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs, room temperature
• 1 ½ teaspoons vanilla extract
• 1 cup whole milk

For the Buttercream Frosting:

• ¼ cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar, divided
• 5 tablespoons whole milk

Instructions

Preparing the Cake:

1. Toast the Pecans: Melt 3 tablespoons of butter in a pan over medium-high heat. Add the pecans and toast for 4-6 minutes, stirring often. Remove from heat and let cool.
2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans.
3. Combine Dry Ingredients: In a medium bowl, mix the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, beat ⅔ cup softened butter for 30 seconds on medium-high. Gradually add sugar, then scrape the bowl and beat for 2 more minutes.
5. Add Eggs and Vanilla: Mix in vanilla and one egg until combined. Add the second egg and mix well.
6. Add Flour and Milk: Reduce mixer speed to low. Alternately add flour mixture and milk, beating just until combined.
7. Fold in Pecans: Stir in 1 cup of the toasted pecans. Pour the batter evenly into the prepared pans.
8. Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Making the Frosting:

1. Beat Butter and Vanilla: In a mixer, beat ¼ cup butter and vanilla until light and fluffy.
2. Gradually Add Sugar and Milk: Slowly beat in 2 cups powdered sugar and 3 tablespoons milk. Gradically add the remaining sugar and milk until smooth.

Decorating the Cake:

1. Layer the Cake: Spread a thin layer of buttercream on top of one cake layer. Add the second layer on top.
2. Frost the Cake: Frost the sides and top of the cake with the remaining buttercream.
3. Garnish: Sprinkle the top with the remaining toasted pecans