Butter Pecan Cake Recipe
If y’all like butter pecan ice cream, you’re going to love this cake. I made it this past weekend for my aunts birthday and it was gone faster than any store bought cake could ever dream of being eaten. I found the recipe in my grandma Jeans recipe box and can’t remember her ever making it though. Oh well, it is amazingly great, just like all her other recipes.
Ingredients:
- 3 tablespoons Butter
- 1 1/2 c up Pecans – chopped
- 2/3 cup Butter – softened
- 1 1/3 cup Sugar
- 2 Eggs
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2/3 cup Milk
- 1 1/2 teaspoon Vanilla extract
- —–BUTTER PECAN FROSTING—–
- 3 tablespoons butter – softened
- 3 cups Powdered sugar
- 3 tablespoons Milk + 1 teaspoon Milk
- 3/4 tablespoon Vanilla extract
- Reserved toasted pecans
Melt 3 tablespoons butter in a sauté pan. Stir in pecans, and sauté for 10 minutes on medium heat. Let cool completely.
Cream softened butter in a large mixing bowl or stand mixer and gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup pecans (I like to mix my pecans with about 2 tablespoons of flour to coat them so they don’t sink to the bottom of the pan in the mix), reserving remaining pecans for Butter Pecan Frosting.
Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans, and cool completely.
Spread top and sides of cooled cake with Butter Pecan Frosting. (recipe below)
Butter Pecan Frosting:
Cream butter; add sugar, milk, and vanilla, beating until light and fluffy. Stir in reserved toasted pecans.
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