Buttery Toasted Pecan Cake
This rich, moist Buttery Toasted Pecan Cake is a delightful indulgence. Toasted pecans add a delectable crunch to the tender, buttery crumb, while the luscious Butter Pecan Frosting provides a creamy, sweet finish.
Instructions
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1
Preheat oven to 350°F. Pour the melted butter into a baking pan, then stir in the chopped pecans. Toast the pecans for 10 minutes, then set aside to cool.
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2
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined. Stir in the vanilla and 1 cup of the toasted pecans. Pour the batter into two greased and floured 8-inch round baking pans.
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3
Bake the cakes for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
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4
For the frosting, in a medium bowl, cream the softened butter and confectioners' sugar until light and fluffy. Add the milk and vanilla, beating until the frosting is smooth and creamy. Stir in the remaining toasted pecans. Spread the frosting between the cake layers and over the top and sides of the cake.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
