Butternut Cake with Butter Pecan Frosting Recipe

Name: Butternut Cake with Butter Pecan Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick spray; 3 cups self-rising flour, plus more for dusting cake pans; 2 sticks butter, at room temperature; 2 cups granulated sugar; 4 large eggs; 1 cup milk; 3 tablespoons butternut extract; 1 cup pecans, chopped; 4 cups confectioners' sugar; One 8-ounce package cream cheese, at room temperature; 1 stick butter, at room temperature; 1 teaspoon butternut extract; 1/2 cup pecans

Servings: persons

Nonstick spray
3 cups self-rising flour, plus more for dusting cake pans
2 sticks butter, at room temperature
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons butternut extract
1 cup pecans, chopped
4 cups confectioners' sugar
One 8-ounce package cream cheese, at room temperature
1 stick butter, at room temperature
1 teaspoon butternut extract
1/2 cup pecans

1
For the cake: Preheat the oven to 350 degrees F. Adjust the racks to the middle of the oven.
2
Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
3
Using a stand mixer, cream the butter until fluffy.
4
Add the granulated sugar and continue to cream well for 6 to 8 minutes.
5
Add the eggs, one at a time, beating well after each addition.
6
Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour.
7
Add the extract and continue to beat until just mixed.
8
Then fold in the pecans.
9
Divide the batter equally among the prepared pans.
10
Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
11
Bake until golden brown, 30 to 35 minutes.
12
Cool the cakes completely before frosting.
13
For the frosting: Add the confectioners' sugar to a bowl and whisk to make sure there are no lumps.
14
Set aside.
15
In a large bowl, blend together the cream cheese and butter with an electric hand mixer.
16
Gradually add the confectioners' sugar and beat until light and fluffy.
17
Beat in the extract.
18
Stir in the pecans (or reserve them to sprinkle over the frosted cake).
19
Fill and frost the cake when the layers are completely cool.

2643

kcal

Calories

120

Fat

379

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick spray, 3 cups self-rising flour, plus more for dusting cake pans, 2 sticks butter, at room temperature, 2 cups granulated sugar, and more.

Yes, Butternut Cake with Butter Pecan Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Cake with Butter Pecan Frosting

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