Butter Pecan Cake with Frosting
Course: Baking, Dessert
Cuisine: American
Author: Catherine's Plates
Butter Toasted Pecans
- 1 stick (8 TBS) butter
- 3 cups chopped pecans
Cake Ingredients
- 2/3 cup butter, room temperature
- 1 1/2 cups white granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 cup milk
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Buttercream Frosting
- 1/4 cup butter, room temperature
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 4-6 TBS milk
Making the Cake
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray that has flour in it or lightly grease and flour the dish.
In a large mixing bowl using an electric hand mixer beat butter until light and fluffy (1 minute). Slowly add in white granulated sugar until well combined. Add in vanilla and eggs (one at a time) until combined.
In a medium bowl sift flour, baking powder and salt. Pour 1/2 flour mixture into wet ingredients along with 1/2 cup of milk and blend until mixed. Add rest of flour and the other 1/2 cup of milk and mix until well combined.
Fold in 1 cup of butter toasted pecans. Pour cake batter into prepared baking dish and bake in preheated oven for 30-35 minutes until golden brown and cake has pulled away from sides of dish. (Place toothpick in center of cake and should pull out clean.)
Cool cake in baking dish on a wire rack.
Preparing Buttercream Frosting
In a large bowl beat butter & vanilla until light and fluffy.
On a low setting beat in 2 cups of powdered sugar and 2 TBS of milk until combined. Add in the other 2 cups of powdered sugar and other 2 TBS of milk. Beat until fluffy and thick. (Add additional milk or powdered sugar, if needed.)
Once cake is cooled, frost cake. Sprinkle remainder of butter toasted pecans all over the top of cake. Enjoy.