This butter pecan cake with cream cheese frosting is an irresistible treat. Featuring rich, buttery layers and a smooth, tangy frosting, it’s perfect for any celebration or sweet craving.
WHY THIS RECIPE SHINES
- Deep, Nutty Flavor: Butter and toasted pecans come together for a rich, indulgent taste.
- Perfectly Moist Texture: Creaming butter and sugar with whole milk creates a tender, luscious cake.
- Harmonized Sweetness: The tangy cream cheese frosting beautifully offsets the cake’s sweetness.
- Adaptable for Any Occasion: Easily customize with your choice of toppings or frostings.
INGREDIENTS
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup chopped toasted pecans
Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Caramel sauce (optional, recipe available with chocolate pavlova)
INSTRUCTIONS
Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dark rum, if using.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Fold in the toasted pecans.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: Beat the butter and cream cheese in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Stir in the vanilla extract.
Assemble the Cake: Once the cakes are completely cool, slice each layer horizontally to create four layers. Place one layer on a serving plate and spread frosting over the top. Repeat with the remaining layers, frosting between each and covering the top and sides of the cake.
Garnish: Press pecan halves onto the sides of the cake and arrange a few on top for decoration.
NOTES
- Toasting Pecans: Toast pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant. Let cool before using.
- Cream Cheese Frosting: Ensure the butter and cream cheese are at room temperature for the smoothest texture.
- Cake Assembly: Use a serrated knife for even slicing. Chilling the layers for 30 minutes before cutting makes the process easier.
- Storage: Store in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Nutrition
Calories: 611kcal | Carbs: 51g | Protein: 10g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 140mg | Sodium: 277mg | Potassium: 147mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1035IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 1.4mg
