Get ready to try a Butter Pecan Cake that will change how you prepare desserts. This amazing dish is bursting with flavor and it doesn’t take too long to make.
It’s layered with fluffy cake, buttery pecans and a frosting that is just incredibly creamy. So, without further ado, let’s make it.
Butter Pecan Cake
Do you love pecans? Well, then try out this amazing Butter Pecan Cake that is sure to become your new favorite dessert.
Ingredients
- Toasted Pecans:
- 1½ cup pecan chips
- 3 tablespoons unsalted butter (melted)
- ½ teaspoon cinnamon
- Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups granulated sugar
- ½ cup light brown sugar packed
- 12 tablespoons unsalted butter (room temperature)
- 2 eggs
- 1 egg yolk
- 1½ teaspoon vanilla extract
- ½ teaspoon maple extract
- ½ cup sour cream
- 1 cup whole milk
- Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- ½ cup fresh light brown sugar (soft, with no lumps)
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract
- salt, pinch
- 2½ cups powdered sugar
- ½ cup buttered pecan chips
Instructions
1. Get the Oven Ready: Preheat your oven to 350°F. Generously grease two 9-inch cake pans with shortening, sprinkle with flour, and tap out the excess.
Set them aside—they’ll be ready when you are.
2. Toast the Pecans: Toss the pecan chips in a bowl with melted butter and a pinch of cinnamon until evenly coated.
Spread them on a baking sheet in a single layer and bake for about 6 minutes, flipping halfway through.
They should smell amazing and have a light crunch when done. Leave them on the pan to cool completely.
3. Blend Pecan Butter: Take 1/2 cup of the cooled pecans and blend them in a food processor until smooth and creamy.
This homemade pecan butter will be your secret weapon. Set it aside for later.
4. Sift the Dry Ingredients: In a medium-sized bowl, whisk or sift together the flour, baking powder, and salt. Set this dry mix aside for the next step.
5. Cream the Wet Ingredients: In a large bowl, beat the butter with the granulated sugar and brown sugar until fluffy and light.
Add the eggs and egg yolk, one at a time, mixing well. Stir in the vanilla extract, maple extract, and sour cream until everything is smooth and combined.
6. Combine Everything: Gradually add the dry mixture to the wet mixture, alternating with the milk.
Once the batter is smooth and fluffy, fold in the pecan butter and 1/2 cup of the toasted pecans (save the rest for later). The batter will smell incredible!
7. Bake the Cakes: Evenly divide the batter between the prepared cake pans and smooth the tops.
Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
Check early, as baking times can vary. Let the cakes cool in their pans for a bit before transferring them to a wire rack to cool completely.
8. Make the Frosting: Beat the cream cheese and butter together in a large bowl until creamy. Add the brown sugar and mix until the texture is smooth and fluffy.
Stir in the vanilla extract, maple extract, and a small pinch of salt. Gradually beat in the powdered sugar until the frosting is velvety and perfect for spreading.
9. Assemble and Frost: Once the cakes are completely cool, spread the frosting generously over the layers and the top.
Use the remaining toasted pecans to decorate, adding a little crunch and flair.
Slice into this decadent creation and savor every bite. The buttery pecans, rich frosting, and tender cake layers make it a dessert to remember!