Butter Pecan Cake

Total Time Prep: 40 min. Bake: 25 min. + cooling

Yield 16 pieces

This irresistible butter pecan cake features multiple layers, plenty of toasted buttery pecan crunch and a thick layer of buttercream frosting. In a word, it's delicious. Serve with a scoop of vanilla or maple ice cream to complement this decadent southern dessert.

Ingredients

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Nutrition Facts

1 piece: 814 calories, 42g fat (19g saturated fat), 120mg cholesterol, 375mg sodium, 107g carbohydrate (86g sugars, 2g fiber), 7g protein.

Pecans and butter give this cake the same irresistible flavor as the ever-popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

Recipe Creator