The Irresistible Temptation of Butter Pecan Cake
Ever walked past a bakery and caught a whiff of that sweet, nutty aroma wafting through the air? Butter Pecan Cake brings that delightful scent right into your kitchen! This cake is the perfect blend of buttery richness and crunchy pecans, making it an absolute showstopper. What’s more? It’s easy to whip up and bound to become a family favorite!
Why Make This Recipe
Why dive into this cake adventure? Well, here are a few delicious reasons:
- Easy Cleanup: Who wants to spend the evening scrubbing dishes? Not you! This recipe doesn’t require fancy equipment.
- Family-Friendly: It’s a dessert that pleases both kids and adults. Trust me, no one can resist a slice!
- Super Flavorful: The combination of butter, pecans, and the creamy frosting has your taste buds doing a happy dance!
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need to create this delightful Butter Pecan Cake:
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional)
- 3 cups (360 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (240 ml) whole milk
- 1 cup (120 g) chopped pecans, toasted
- 1 cup (226 g) unsalted butter, softened (for frosting)
- 8 oz (225 g) cream cheese, softened
- 4 cups (480 g) powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 1 cup (200 g) granulated sugar (for caramel)
- 6 tablespoons (85 g) unsalted butter, cut into pieces (for caramel)
- ½ cup (120 ml) whipping cream (for caramel)
- 1 teaspoon sea salt (for caramel)
Directions
Ready to bake? Let’s jump in!
Make the Caramel Sauce (do this first so it cools): In a saucepan, combine 1 cup granulated sugar, 6 tablespoons of butter, and ½ cup whipping cream. Stir until it thickens and turn off the heat. Add sea salt and set aside to cool.
Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans (two 9-inch rounds work great!).
Make the Cake Batter: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs, vanilla, and dark rum.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the wet ingredients.
Pour in Milk and Pecans: Finally, stir in whole milk and the toasted chopped pecans until everything is well blended.
Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Prepare the Frosting: Beat the softened cream cheese and the second portion of softened butter in a bowl until smooth. Gradually add powdered sugar and vanilla extract until fluffy.
Assemble the Cake: Once the cakes have cooled, spread frosting between layers, on top, and around the sides. Drizzle with your cooled caramel sauce for that extra kick!
Garnish: Sprinkle some extra toasted pecans on top to really make this cake shine!
How to Make Butter Pecan Cake (Overview)
So, what does the process look like? It’s pretty straightforward!
- Start with the caramel sauce to let it cool while you tackle the cake.
- Cream butter and sugar. This is where the magic begins!
- Mix your dry and wet ingredients separately before combining.
- Don’t rush the baking. Let those cakes get perfectly golden!
- Whip up a creamy frosting to top off your luscious layers.
Pro tip: Do NOT skip the toasting of those pecans; it’s really where the flavor shines! 🍂
How to Serve Butter Pecan Cake
When it comes to serving this beautiful cake, keep it simple yet elegant. Slice into generous pieces and serve it alongside a scoop of vanilla ice cream for that perfect contrast of temperature and texture. Imagine the creamy frosting, crunchy pecans, and the warmth of your freshly baked cake — it’s a dessert lover’s dream!
How to Store Butter Pecan Cake
Got leftovers? (If you’re lucky enough!) Store any uneaten cake in the fridge for about 5 days. For longer storage, freeze the layers individually wrapped for up to 3 months—just let it thaw before serving. And here’s a tip: The frosting holds up surprisingly well, making it easy to reassemble!
Tips to Make Butter Pecan Cake
Want the best Butter Pecan Cake? Here are some insider tricks:
- Room Temperature Ingredients: Always use room temp butter and eggs for that fluffy texture.
- Don’t skimp on the nuts: More pecans = more crunch and flavor. Add them into the batter generously!
- Adjust for Size: If you’re baking in larger pans, adjust the baking time as needed. Watch it closely! 👀
- Substitute with Ease: Need it dairy-free? Swap in plant-based butter and a non-dairy milk.
- Moisture Matters: If your cake is too dry, drizzle some leftover caramel on top for added moisture.
Variation
Want to mix things up? Try swapping walnuts for the pecans for a different nutty flavor. Or add a hint of spices like cinnamon and nutmeg to the batter for a cozy warmth. Feeling adventurous? Create a vegan version using flax eggs, non-dairy butter, and coconut cream for the frosting!
FAQs
1. Can I make Butter Pecan Cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them tightly wrapped in the fridge.
2. What can I substitute for eggs?
Flax eggs or unsweetened applesauce can work well as substitutes to keep the cake fluffy.
3. How do I freeze Butter Pecan Cake?
Wrap individual slices or whole cake layers tightly in plastic wrap and foil. Simply thaw them before serving!
Now, go grab those ingredients and let the baking begin! I guarantee this Butter Pecan Cake will become your new favorite indulgence.
📌 Pin this recipe for your next cozy dinner night!
Butter Pecan Cake
Ingredients
For the Cake
- 1 cup unsalted butter, softened Room temperature for best results.
- 2 cups granulated sugar
- 4 large eggs Room temperature.
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional) Enhances flavor.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans, toasted Toast for enhanced flavor.
For the Frosting
- 1 cup unsalted butter, softened For frosting.
- 8 oz cream cheese, softened To be mixed with the butter.
- 4 cups powdered sugar
- 2 teaspoons vanilla extract For frosting.
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup whipping cream
- 1 teaspoon sea salt To enhance the caramel flavor.
Instructions
Make the Caramel Sauce
- In a saucepan, combine 1 cup granulated sugar, 6 tablespoons of butter, and ½ cup whipping cream. Stir until it thickens, then turn off the heat. Add sea salt and set aside to cool.
Preheat and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans (two 9-inch rounds work great!).
Make the Cake Batter
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the eggs, vanilla, and dark rum.
Combine Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the wet ingredients.
Pour in Milk and Pecans
- Stir in whole milk and the toasted chopped pecans until everything is well blended.
Bake the Cakes
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Prepare the Frosting
- Beat the softened cream cheese and the second portion of softened butter in a bowl until smooth. Gradually add powdered sugar and vanilla extract until fluffy.
Assemble the Cake
- Once the cakes have cooled, spread frosting between layers, on top, and around the sides. Drizzle with your cooled caramel sauce.
Garnish
- Sprinkle some extra toasted pecans on top to really make this cake shine.
Notes
Printable Recipe Card
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