Butter Pecan Cake with Cream Cheese Frosting
This Butter Pecan Cake with Cream Cheese Frosting combines the rich, nutty flavor of toasted pecans with a moist, buttery cake base, topped with a smooth, tangy cream cheese frosting.
Equipment
- Mixing Bowl
- Electric Mixer
- Skillet
- Cake Pans
- Parchment Paper
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Forms the structure of the cake.
- 1 teaspoon Baking powder Helps the cake rise.
- 1 teaspoon Baking soda Works with buttermilk for leavening.
- 1 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 cup Unsalted butter, softened Adds moisture and richness.
- 2 cups Granulated sugar Sweetens the cake.
- 4 large Eggs Acts as a binding agent.
- 1 teaspoon Vanilla extract Adds depth to flavor.
- 1 cup Buttermilk Keeps the cake moist.
- 1 cup Pecans, chopped and toasted Adds crunch and flavor.
Cream Cheese Frosting
- 8 ounces Cream cheese, softened Base for the frosting.
- 1/2 cup Unsalted butter, softened Adds richness to frosting.
- 4 cups Powdered sugar Sweetens the frosting.
- 1 teaspoon Vanilla extract Enhances frosting flavor.
- 1-2 tablespoons Milk Adjusts frosting consistency.
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lining the bottom with parchment paper.
- In a skillet over medium heat, toast the chopped pecans for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and set aside to cool.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined.
- Fold in the toasted pecans gently until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes cool, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined. Adjust consistency with milk if needed.
- Once the cakes are completely cool, place one layer on a serving plate, spread a layer of cream cheese frosting on top, and place the second layer on top. Frost the top and sides of the entire cake with the remaining frosting.
- For decoration, sprinkle additional toasted pecans on top. Slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Allow to come to room temperature before serving.