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

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 2

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

Step 3

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

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.

Step 5

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.

Step 6

Pour batter into the prepared pans. 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 7

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.

Step 8

Spread frosting between layers of cooled cake and on top.