Butter Pecan Cake
Ingredients
The cake
-
2
cups
Fisher Pecan Halves, chopped into small bits
-
3
Tbsp
unsalted butter, diced into 3 pieces
-
3
cups
all-purpose flour
-
2
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
1
cup
unsalted butter, softened
-
1¾
cups
granulated sugar
-
4
large
eggs
-
1½
tsp
vanilla extract
-
1
cup
buttermilk
-
½
cup
milk
The cream cheese frosting
-
1
cup
butter, nearly at room temperature
-
12
oz
cream cheese, nearly at room temperature
-
1
tsp
vanilla extract
-
5
cups
powdered sugar
-
½
cup
Fisher Pecan Halves, chopped, for topping
Instructions
- Preheat the oven to 350 degrees and prepare three 9-inch round cake pans.
- Melt 3 Tbsp of butter in a skillet, add pecans, and sauté until browned and fragrant.
- Mix buttermilk and milk together and set aside.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In an electric mixer, cream together butter and sugar until fluffy, then add eggs one at a time with vanilla.
- Alternate adding the flour mixture and milk mixture to the butter mixture until combined.
- Fold in the sautéed pecans and divide the batter among the prepared pans.
- Bake for 23-28 minutes until a toothpick comes out clean, then cool in the pans for 10 minutes.
- Invert cakes onto wire racks to cool completely before frosting.
- For the frosting, whip together butter and cream cheese until smooth, then add vanilla and powdered sugar.
Nutrition Facts (estimated)
Servings
18
Calories
689
Total fat
40g
Total carbohydrates
77g
Total protein
6g
Sodium
284mg
Cholesterol
118mg
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