Toasted Butter Pecan Cake Recipe

Name: Toasted Butter Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 1 cup softened butter, divided; 2-2/3 cups chopped pecans; 2 cups sugar; 4 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup 2% milk; 11 ounces cream cheese, softened; 2/3 cup butter, softened; 6-1/2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract; 1 to 2 tablespoons 2% milk

Servings: persons

2 tablespoons plus 1 cup softened butter, divided
2-2/3 cups chopped pecans
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
11 ounces cream cheese, softened
2/3 cup butter, softened
6-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

1
Preheat oven to 350u00b0. In a small heavy skillet, heat 2 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool.
2
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.
3
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.
4
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.

2506

kcal

Calories

112

Fat

339

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 14 ingredients. The key ingredients include: 2 tablespoons plus 1 cup softened butter, divided, 2-2/3 cups chopped pecans, 2 cups sugar, 4 large eggs, and more.

Yes, Toasted Butter Pecan Cake 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.

Toasted Butter Pecan Cake

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