Butter Pecan Cake with Cream Cheese Frosting
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (room temperature)
- 1 cup pecans (toasted & chopped)
For the Frosting:
- 1 (8 oz) block cream cheese (softened)
- 1/2 cup (1 stick) butter (softened)
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream or milk (for consistency)
- Extra pecans (chopped, for decorating)
Instructions:
1. Prepare Pecans:
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Set aside.
2. Make the Cake Batter:
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry mixture to the wet mixture, alternating with milk.
- Fold in toasted pecans.
3. Bake the Cake:
- Divide batter into 2 greased and floured 9-inch round cake pans.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
4. Make the Frosting:
- Beat cream cheese and butter together until smooth.
- Add powdered sugar gradually, then vanilla.
- Adjust consistency with cream if needed.
5. Assemble:
- Place one cake layer on a serving plate, spread frosting evenly.
- Add second cake layer, frost the top and sides.
- Decorate with chopped pecans around the sides or on top.