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Butter Pecan Cake

Carly
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Indulge in Decadence: A Homemade Butter Pecan Cake

Butter Pecan Cake

There's something undeniably comforting and luxurious about a homemade butter pecan cake. With its tender layers, rich buttery flavor, and the irresistible crunch of toasted pecans, it's a dessert that truly satisfies. This recipe takes a classic butter pecan cake to new heights, combining traditional techniques with modern inspiration. Get ready to impress your loved ones with this delectable treat.

Why Make a Butter Pecan Cake from Scratch?

Homemade butter pecan cake offers a superior taste experience compared to store-bought options. By crafting this cake from scratch, you have complete control over the ingredients, ensuring the freshest and highest quality flavors. Plus, there's an undeniable satisfaction in creating a masterpiece from scratch.

Ingredients

For the Cake:

  • 1-1/4 cups unsalted butter, softened (divided)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2-2/3 cups chopped pecans
  • Additional pecans for toasting

For the Frosting:

  • 1 cup unsalted butter, softened
  • 8-8.5 cups powdered sugar
  • 1 can (5 ounces) evaporated milk
  • 2 teaspoons pure vanilla extract
  • Reserved toasted pecans

Instructions

Preparing the Pecans:

  1. Preheat oven to 350°F (175°C).
  2. In a baking pan, combine 1/4 cup of softened butter with the chopped pecans.
  3. Roast in the preheated oven for 20-25 minutes, stirring occasionally, until golden brown and fragrant.
  4. Let cool completely before using.

Creating the Cake Layers:

  1. In a large bowl, cream together the remaining 1 cup of softened butter and granulated sugar until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry ingredients to wet ingredients, alternating with milk and beginning and ending with dry ingredients. Mix until just combined.
  5. Fold in 1-1/3 cups of toasted pecans.
  6. Divide batter equally among three greased and floured 9-inch round cake pans.
  7. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.

Assembling the Cake:

  1. In a large bowl, cream together butter and powdered sugar until light and fluffy.
  2. Beat in evaporated milk and vanilla extract until smooth.
  3. Gradually add the remaining toasted pecans to the frosting.
  4. Place one cooled cake layer on a serving plate and spread with a layer of frosting. Repeat with the second layer.
  5. Place the final layer on top and frost the entire cake with the remaining frosting.
  6. Decorate with additional toasted pecans, if desired.

Tips for Perfect Butter Pecan Cake

  • For extra flavor, use high-quality vanilla extract.
  • To ensure even baking, rotate the cake pans halfway through baking.
  • Allow the cake layers to cool completely before frosting to prevent melting.
  • Store leftover cake in an airtight container at room temperature for up to three days.
  • For a richer flavor, use brown butter in the cake batter.
  • Experiment with different frosting variations, such as adding a touch of salt or a hint of cream cheese.

By following this recipe and incorporating these tips, you'll create a butter pecan cake that is sure to impress your family and friends. Enjoy!

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