This Butter Pecan Cake is a deliciously moist and flavorful dessert, filled with toasted pecans and a creamy, buttery richness in every bite. Perfect for special occasions or simply to satisfy a sweet craving.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups chopped pecans
- 2 cups all-purpose flour
- 2 cups sugar
- 4 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: Cream cheese frosting or caramel sauce for topping
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a skillet, melt ¼ cup of the butter over medium heat. Add the chopped pecans and toast them, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
- In a large mixing bowl, cream the remaining ¾ cup of butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Stir in the vanilla extract and toasted pecans.
- Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- If desired, frost with cream cheese frosting or drizzle with caramel sauce. Enjoy your homemade Butter Pecan Cake!