Butter Pecan Cake (Printable Recipe Version)
Soft cake paired with crunchy pecans and topped with smooth frosting. A treat designed for milestones or when you’re craving something indulgent.
# Ingredients You’ll Need:
01 -
1 cup softened butter, unsalted.
02 -
2 cups white sugar.
03 -
4 eggs, large.
04 -
1 teaspoon pure vanilla.
05 -
2 tablespoons dark rum (optional).
06 -
3 cups regular flour.
07 -
1 tablespoon baking powder.
08 -
1/2 teaspoon table salt.
09 -
1 cup whole-fat milk.
10 -
1 cup toasted, chopped pecans.
11 -
1 cup room-temperature butter, unsalted (for frosting).
12 -
8 oz soft cream cheese.
13 -
4 cups powdered sugar.
14 -
2 teaspoons vanilla (for frosting).
15 -
Optional: caramel drizzle.
# Steps to Make It:
01 -
Turn the oven to 350°F. Butter and flour two 9-inch pans.
02 -
Whip sugar and butter until creamy. Add one egg at a time, then stir in vanilla and rum.
03 -
In a bowl, stir together flour, salt, and baking powder. Alternate adding this mix and milk to the wet batter. Toss in the pecans.
04 -
Divide batter between pans. Pop them in the oven for 35-40 minutes or until they've baked through. Let them cool for 10 minutes before taking out.
05 -
Mix together butter and cream cheese until smooth. Add powdered sugar slowly, along with vanilla.
06 -
Cut the cakes into 4 layers total. Spread frosting between the layers, then coat the outside.
07 -
Press pecans onto the sides and lay some on top for decoration.
# Extra Information:
01 -
Toast pecans for 5-7 minutes in a pan over heat.
02 -
Use room-temp ingredients when making frosting.
03 -
You can store this in the fridge for up to 5 days.