Description
Indulge in the rich, nutty flavors of this decadent Butter Pecan Cake. With toasted pecans and a moist crumb, this dessert is perfect for any special occasion or a delightful sweet treat.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, divided
- 2 cups chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Toast pecans: Melt 1/4 cup butter in a skillet, toast pecans until fragrant, then set aside to cool.
- Prepare dry ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugars: In a large bowl, cream 3/4 cup butter with granulated and brown sugars until fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
- Combine wet and dry ingredients: Alternate adding dry ingredients and milk mixture to butter mixture, ending with dry ingredients. Fold in pecans.
- Bake: Divide batter between pans and bake for 25–30 minutes. Cool before frosting.
Notes
- This cake pairs well with brown butter cream cheese frosting or classic buttercream.
- Lightly salted pecans can enhance the flavor.
- Avoid overmixing for a lighter crumb.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 29g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
