Butter Pecan Cake with Cream Cheese Frosting

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:

1. In a large bowl, cream together butter and sugar until light and fluffy.
2. Beat in eggs, one at a time, then add vanilla extract.
3. In another bowl, whisk flour, baking powder, and salt.
4. Gradually add dry mixture to the wet mixture, alternating with milk.
5. 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:

1. Beat cream cheese and butter together until smooth.
2. Add powdered sugar gradually, then vanilla.
3. 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.