This recipe creates a delightful butter pecan cake bursting with flavor and topped with a rich and creamy cream cheese frosting.
Ingredients:
- For the Cake:
- 1 cup (114 g) cake flour
- ¾ teaspoon (3 g) baking powder
- ¼ teaspoon (1 g) baking soda
- 1 cup (99 g) chopped pecans, toasted (plus more for topping, optional)
- 14 tablespoons (196 g) salted butter, softened (divided)
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (73 g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- ½ cup (115 g) sour cream, room temperature
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 1 ½ teaspoons pure vanilla extract
- ½ cup powdered sugar (for initial addition)
- 3 – 4 cups additional powdered sugar (depending on desired consistency)
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease two round cake pans. Line the bottoms of the pans with parchment paper for easy removal.
- Whisk together the dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and baking soda. Set aside.
- Cream the butter and sugars: In a large bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding dry and wet ingredients: Begin by adding half of the dry ingredients to the wet ingredients, mixing until just combined. Then, add half of the sour cream and mix again. Repeat, ending with the dry ingredients.
- Fold in the pecans: Gently fold in the chopped pecans with a rubber spatula until evenly distributed.
- Divide batter and bake: 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.
- Cool the cakes: Let the cakes cool completely in the pans on a wire rack before frosting.
- Make the cream cheese frosting: In a large bowl using an electric mixer, cream together the softened cream cheese and butter until smooth. Beat in the vanilla extract. Gradually add the powdered sugar, one cup at a time, until the frosting reaches desired consistency. Start with 3 cups and add more if needed to achieve a spreadable but pipeable frosting. Add a pinch of salt to enhance flavor.
- Frost the cake: Once the cakes are cool, place one layer on a cake plate or serving stand. Spread a layer of frosting over the top. Carefully place the second cake layer on top. Frost the top and sides of the cake completely. Decorate with additional chopped pecans, if desired.