Carol's Butter Pecan Cake

This butter pecan cake is a rich 3-layer cake made from scratch with sweet buttery frosting and chopped pecans in every bite.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 596 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons vanilla extract
• 1 cup milk
• 4 eggs
• 2 teaspoons baking powder
• 3 cups sifted all-purpose flour
• 4 cups sifted confectioners' sugar
• 2 cups chopped pecans
• 0.25 cup butter
• 0.25 teaspoon salt
• 0.5 teaspoon salt
• 0.33333334326744 cup heavy whipping cream
• 1.25 cups butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch layer pans.

Step 2

Melt 1/4 cup butter in a heavy skillet over medium heat. Add pecans; cook and stir until browned, 10 to 15 minutes. Set aside.

Step 3

Sift flour, baking powder, and 1/2 teaspoon salt; set aside.

Step 4

Cream 1 cup butter and 2 cups white sugar in a large mixing bowl until light and fluffy. Blend in eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Fold in 1 1⁄3 cups of the pecans. Pour batter into the prepared pans.

Step 5

Bake in the preheated oven until cake is golden brown and springs back when lightly touched in center, 25 to 30 minutes. Allow cakes to cool.

Step 6

To make the pecan frosting: Beat 1/4 cup butter in a mixing bowl until light and fluffy. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 cups confectioners' sugar, and 1/3 cream; beat until smooth and spreadable, adding more cream if needed. Fold in remaining 2/3 cup pecans. Spread frosting between layers of cooled cake and on top.