Description
A delightful Butter Pecan Cake topped with creamy icing, perfect for family gatherings and cozy afternoons.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for icing)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream the softened butters and sugars together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with the vanilla extract, and mix until combined. Fold in the chopped pecans.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While cooling, prepare the icing by beating together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
- Once the cakes are fully cooled, frost the top of one layer, place the second layer on top, and frost the top and sides. Optionally, decorate with additional pecans.
Notes
For the best results, ensure all ingredients are at room temperature before starting. Store leftover cake in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg