TOASTED BUTTER PECAN CAKE RECIPE - (4.5/5)
Provided by á-20635
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans. In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely. FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator. Notes You may not need to add any milk to the frosting if it is already soft enough. NOTE: I had barely enough frosting to cover a 3 layer cake with the recipe. Consider making 1½ times the given frosting recipe, especially if piping. NOTE: The cake batter itself seems to be based off the old-fashioned 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs). That is if you don't count the extra ¼ cup of butter used to toast the nuts. I wasn't completely impressed with it, but I didn't think it was bad (a tad dry). I will say though, if you have a favorite white or yellow cake recipe, you should use that instead and then follow the same step for making the toasted butter pecans, add them in, and absolutely use this frosting recipe. If you want to use your own TWO layer recipe instead of a three, then you'll need to use less pecans, maybe just 1¼ cups would be perfect.
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Karin kung'u
[email protected]This cake is simply delicious.
Zaheer Affi
[email protected]I can't wait to make this cake again.
KeJuan Cason
[email protected]This is my new go-to cake recipe.
Angelica Tiru
[email protected]I've made this cake twice now and it's always turned out perfectly.
Chanell Marques
[email protected]This cake is a keeper.
Ballos Ahmed
[email protected]I highly recommend this recipe. You won't be disappointed.
Ijaz Brohi
[email protected]This is the best butter pecan cake I've ever had.
Peggy Baldwin
[email protected]I made this cake for my birthday and it was a huge success.
Paii Anthony
[email protected]This cake is perfect for any occasion.
Samara Bangoura
[email protected]I'm not a pecan fan, but I still loved this cake. The butter and sugar topping is amazing.
Rathna Akther
[email protected]I made this cake for a potluck and it was gone in minutes.
Nexus Stark
[email protected]This cake is so moist and flavorful. The toasted pecans add a nice touch.
Jaffar Dawar
[email protected]I've made this cake several times now and it's always a crowd-pleaser.
Adnan Hashmi
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great.
michaelbamber michaelbamber
[email protected]Followed the recipe exactly and it turned out perfect. My family loved it!
Mian veer
[email protected]This toasted butter pecan cake was a hit! It was moist, flavorful, and the pecans added a nice crunch. I'll definitely be making this again.