Butter Pecan Cake with Cream Cheese Frosting
Ingredients
For the cake
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 tbsp vanilla extract
1½ cups chopped pecans, toasted
For the frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1–2 tbsp heavy cream or milk
1 tsp vanilla extract
Instructions
- Toast the pecans in a dry pan over medium heat for 5–7 minutes. Let cool.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Add dry ingredients to batter alternately with buttermilk.
- Stir in vanilla and toasted pecans.
- Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar.
- Add vanilla and cream until spreadable.
Assembly
Spread frosting between cake layers, then frost the top and sides. Garnish with extra pecans if desired.
Tip
For extra flavor, you can brown the butter before making the cake batter — it gives a deep nutty taste that matches the pecans perfectly.
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