Southern Butter Pecan Layer Cake

by

Ingredients

For the Buttered Pecans:

  • 1 ½ cups chopped pecans
  • 3 tbsp unsalted butter

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk, room temperature
  • 2 tsp vanilla extract

For the Frosting:

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 6 cups powdered sugar
  • 2 tsp vanilla extract
  • 3–4 tbsp heavy cream (adjust for spreading consistency)
  • Remaining buttered pecans (for garnish)

Instructions

  1. Prepare the Buttered Pecans:
    • In a skillet over medium heat, melt 3 tbsp butter.
    • Add chopped pecans and stir for about 4–5 minutes until toasted and fragrant.
    • Remove from heat and let cool completely.
  2. Make the Cake:
    • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
    • In a large bowl, cream together softened butter and sugar until light and fluffy (about 3 minutes).
    • Beat in eggs, one at a time, mixing well after each addition.
    • In another bowl, whisk together flour, baking powder, and salt.
    • Add dry ingredients to butter mixture alternately with milk, starting and ending with flour mixture.
    • Stir in vanilla extract and 1 cup of the cooled buttered pecans.
    • Divide batter evenly among the pans and smooth tops.
    • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  3. Prepare the Frosting:
    • Beat softened butter and cream cheese together until smooth and creamy.
    • Gradually add powdered sugar, one cup at a time, mixing well.
    • Beat in vanilla extract.
    • Add heavy cream as needed until frosting is fluffy and spreadable.
  4. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread frosting evenly on top.
    • Repeat with remaining layers.
    • Frost the sides and top of the cake.
    • Sprinkle the remaining buttered pecans generously over the top.
  5. Serve:
    • Chill for about 30 minutes for easier slicing.
    • Slice and enjoy!

If you want, I can also make a slightly richer, bakery-style version of this recipe with a praline caramel drizzle for an extra Southern touch. Would you like me to add that?

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