f you love the rich, nutty flavor of butter pecan, this cake is going to be your new favorite. Perfect for any occasion, the toasted pecans add a delightful crunch to the moist, buttery cake. The cream cheese icing provides a tangy sweetness that complements the flavors perfectly, making each bite irresistible.
Ingredients:
For the Butter Pecan Cake:
- 1 cup (2 sticks) unsalted butter
- 2 cups chopped pecans
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (optional for thinning)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Toast the pecans: In a skillet over medium heat, melt 1/2 cup butter. Add the chopped pecans and cook, stirring frequently, until they are lightly toasted, about 5 minutes. Remove from heat and let cool.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Prepare the cake batter: In a large mixing bowl, cream the remaining 1/2 cup butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the toasted pecans.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese icing: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If needed, add heavy cream to reach your desired consistency.
- Assemble the cake: Once the cakes are completely cool, spread a generous layer of cream cheese icing between the two layers. Use the remaining icing to frost the top and sides of the cake. Decorate with additional toasted pecans if desired.
Enjoy this decadent butter pecan cake with a luscious cream cheese icing!
