Indulge your taste buds with our tantalizing Toasted Butter Pecan Cake, a symphony of flavors that will leave you craving for more. This delectable cake features layers of moist and fluffy butter cake, generously filled with a luscious butter pecan filling and topped with a decadent butter pecan frosting. The finishing touch is a sprinkling of toasted pecan pieces, adding a delightful crunch and nutty aroma.
Alongside the main recipe, we also present variations that cater to different dietary preferences and tastes. For those with a gluten intolerance, our Gluten-Free Toasted Butter Pecan Cake offers the same irresistible taste without compromising on texture. If you prefer a lighter option, our Toasted Butter Pecan Bundt Cake is perfect for a delightful afternoon treat. And for those looking for a vegan indulgence, our Vegan Toasted Butter Pecan Cake is a delightful alternative that doesn't compromise on richness and flavor.
With step-by-step instructions and a comprehensive list of ingredients, our recipes ensure that bakers of all skill levels can recreate these exceptional cakes in the comfort of their own kitchens. These cakes are not just desserts; they are edible masterpieces that will impress your family and friends at any occasion. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a lasting memory of delightful flavors.
TOASTED BUTTER PECAN CAKE
If you like butter pecan ice cream, you'll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting. -Phyllis Edwards, Fort Valley, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small heavy skillet, heat 2 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool., Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups pecans, reserving remainder., Spread batter evenly into three greased and waxed paper-lined 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Refrigerate.
Nutrition Facts : Calories 786 calories, Fat 43g fat (19g saturated fat), Cholesterol 130mg cholesterol, Sodium 351mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.
TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE
I made this cake for a recent Reunion. Every one wanted to have a taste. It did not disappoint. It really did rise to the occasion. It was bursting with flavor from the use of 2 pounds of toasted pecans used in both the cake & frosting. The butter pecan flavoring really enhanced & elevated the flavors of the cake. The cake was...
Provided by Rose Mary Mogan
Categories Cakes
Time 2h20m
Number Of Ingredients 20
Steps:
- 1. Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
- 2. This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
- 3. Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
- 4. Add eggs one at a time and beat well after each addition.
- 5. Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
- 6. Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
- 7. Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
- 8. Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
- 9. Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.
TOASTED BUTTER PECAN CAKE
A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 36
Number Of Ingredients 14
Steps:
- Grease and flour the bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter or margarine in a heavy skillet over medium heat. Add pecans, and brown for 10 to 15 minutes, stirring frequently.
- Cream 1 cup butter or margarine in large mixing bowl. Gradually add 2 cups white sugar, and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time, beating well on medium speed after each addition. Sift together flour, baking powder, and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.
- To Make Frosting: Cream 1/4 cup butter in mixing bowl. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, confectioners' sugar and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream. Blend remaining 2/3 cup pecans into frosting. Fill and frost the cake.
Nutrition Facts : Calories 268.7 calories, Carbohydrate 34.3 g, Cholesterol 46.1 mg, Fat 14.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 6.3 g, Sodium 142.2 mg, Sugar 25.4 g
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.
TOASTED BUTTER PECAN CAKE
"If you like butter pecan ice cream, you'll love this cake. Loads of nuts are folded into the batter and toasted pecans are sprinkled over a delectable cream cheese frosting. Irresistible!" Submitted to taste of home by Phillis Edwards.
Provided by Courtly
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt 1/4 cup butter.
- Add pecans; cook over medium heat until toasted, about 4 minutes.
- Spread on foil to cool.
- In a large mixing bowl, cream sugar and remaining butter.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Beat just until combined.
- Fold in pecans.
- Pour into three greased 9 inch round baking pans.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla.
- Beat in enough milk to achieve spreading consistency.
- Spread frosting between layers and over top and sides of cake.
- Sprinkle with pecans.
- Store in the refrigerator.
TOASTED BUTTER PECAN CAKE RECIPE - (4.6/5)
Provided by á-153
Number Of Ingredients 17
Steps:
- 1) In a small heavy skillet, melt 1/4 cup butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Spread on foil to cool. 2) In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3) For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.
TOASTED BUTTER PECAN CAKE
This cake is absolutely delicious. I made this cake once right after I received the Feb/March 2008 Taste of Home Best Ever Desserts Book. Everyone just loved it. I don't make it often, it is too tempting....lol! A very moist cake you have to try.
Provided by Cassie *
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
- 2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
- 3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator.
Tips:
- Use room temperature butter: This will help the butter cream together with the sugar more easily, resulting in a lighter and fluffier cake.
- Toast the pecans before using them: This will bring out their flavor and make them more fragrant.
- Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This toasted butter pecan cake is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and fluffy, with a rich butter flavor. The pecans add a nice crunch and nutty flavor. The frosting is smooth and creamy, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.
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