Butter Pecan Cake

$- 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 cup pecans, toasted and chopped - 1/2 teaspoon salt - 1/2 cup brown sugar, packed (for topping) - 1/4 cup additional chopped pecans (for topping) The key ingredients for Butter Pecan Cake are simple yet essential. First, we need unsalted butter. This butter gives the cake a rich, creamy taste without added salt. Then, granulated sugar sweetens the cake, making it delightful. Next, we have eggs. Eggs help bind the cake and add moisture. All-purpose flour gives the cake its structure. Baking powder acts as a leavening agent, making the cake rise. Don’t forget the vanilla extract! It adds a warm flavor that pairs well with pecans. Toasted pecans are very important. Toasting brings out their nutty flavor and adds a crunchy texture. This makes every bite special. For optional ingredients, you can add spices like cinnamon or nutmeg for warmth. You might also try a bit of maple syrup for extra sweetness. Using these ingredients, you can create a delicious Butter Pecan Cake that everyone will love. Check the Full Recipe for more details on how to combine these ingredients into a delightful treat. First, preheat your oven to 350°F (175°C). This step is key to getting a great rise. While the oven warms, grab your three 9-inch round cake pans. Grease them with unsalted butter and dust with flour. This helps the cakes release easily after baking. In a large bowl, cream 1 cup of softened unsalted butter with 2 cups of granulated sugar. Use a mixer to beat them together until the mix looks light and fluffy. This should take about 3 to 4 minutes. Next, add 4 large eggs, one at a time. Make sure to mix well after each egg. Then, stir in 1 teaspoon of vanilla extract for lovely flavor. In a different bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This mix is your dry ingredients. Now, slowly add this to your butter mix. Alternate it with 1 cup of buttermilk. Start and end with the flour mix. Be careful not to overmix; stop as soon as you see no dry flour. Divide the cake batter evenly among the prepared pans. Bake for 25 to 30 minutes. To check if your cakes are done, stick a toothpick in the center. If it comes out clean, the cakes are ready. Once baked, cool the cakes in the pans for about 10 minutes before moving them to wire racks. Let them cool completely. This cooling time is important for the best texture. To bake a perfect Butter Pecan Cake, avoid common mistakes. One mistake is not measuring ingredients correctly. Always use measuring cups and spoons for accuracy. Another is overmixing the batter, which can make the cake tough. Mix just until combined for a light texture. The temperature of your ingredients matters. Room temperature eggs and buttermilk blend better. Cold butter can lead to lumps. Let your butter sit out for a bit before you start. This helps create that fluffy cake you want. For frosting, cream cheese or buttercream works best. Cream cheese gives a tangy taste. Buttercream is sweet and smooth. Both pair well with the nutty flavor of pecans. When applying frosting, use an offset spatula. This tool helps you spread the frosting evenly. Start with a thin layer to seal in crumbs. Then add a thicker layer for a nice finish. Serve your Butter Pecan Cake with coffee or tea. This adds warmth to the flavors. You can also pair it with vanilla ice cream. It creates a lovely contrast with the cake. For presentation, stack the cake layers neatly. Sprinkle additional chopped pecans on top for a crunchy look. You can also add a drizzle of caramel sauce. This makes it even more tempting! For the full recipe and detailed steps, check out the Full Recipe. {{image_2}} You can switch up the Butter Pecan Cake in fun ways. Try adding chocolate or caramel flavors. Melt chocolate into the batter for a rich taste. Swirl in caramel for a sweet twist. You can also use different nuts for new textures. Walnuts or almonds bring a nice crunch. Each nut adds its unique flavor, making the cake your own. If you need a gluten-free cake, it's easy to adapt. Substitute gluten-free flour for all-purpose flour. Look for a blend that works well for baking. You may need to adjust the baking time. Start checking for doneness a few minutes early. This helps ensure your cake stays moist and delicious. Want a vegan Butter Pecan Cake? You can replace eggs with flaxseed meal or applesauce. Use plant-based butter and milk instead of dairy. This keeps the cake moist and tasty. Make sure to check the texture. You want it fluffy and light, just like the original. To keep your leftover Butter Pecan Cake fresh, cover it tightly. Use plastic wrap or store it in an airtight container. This prevents the cake from drying out. Keep it at room temperature for up to three days. You can also refrigerate it, but it may change the texture slightly. Allow it to come back to room temperature before serving for the best taste. If you want to save the cake longer, freezing is a great option. First, wrap each layer in plastic wrap. Then, place them in a freezer-safe bag. This keeps out moisture and protects against freezer burn. You can freeze the cake for up to three months. When you’re ready to enjoy it, move the layers to the fridge overnight to thaw. After thawing, let it sit at room temperature before serving. This helps restore its wonderful texture and flavor. A Butter Pecan Cake stands out due to its rich, buttery flavor and crunchy pecans. The cake has a soft texture and a sweet, nutty taste. Pecans are essential because they add depth and a lovely crunch. Toasting the pecans enhances their flavor, making each bite delightful. Yes, you can use a Bundt pan. Just remember to adjust the baking time. A Bundt cake may need about 10 more minutes in the oven. Check for doneness by looking for a golden-brown color. Look for a few signs to know if your cake is ready. The edges should pull away from the pan. The top should spring back when touched. You can also check the color; it should be golden brown. Cooling the cake before cutting is crucial. It helps the cake set and makes it easier to slice. Pair your Butter Pecan Cake with a warm cup of coffee or a sweet tea. Both drinks enhance the cake's flavors. For side dishes, consider a light salad or some vanilla ice cream. These options balance the richness of the cake. You can prepare the cake layers a day in advance. Store them in an airtight container. If you make the cake earlier, you can freeze it. Wrap it well in plastic wrap and foil, then thaw before serving. Butter Pecan Cake can have allergen concerns. It contains gluten and dairy, which may not suit everyone. To modify, consider using gluten-free flour and dairy-free butter. Always check ingredient labels for hidden allergens. This Butter Pecan Cake is special thanks to its simple yet delicious ingredients. We discussed using unsalted butter and toasted pecans for the best flavor. I shared how to properly mix and bake your cake, plus tips to avoid common mistakes. Remember, you can customize with flavors like chocolate or go vegan if needed. Store your cake properly to keep it fresh for days. With these steps, you'll impress everyone with this delightful treat. Enjoy making and sharing your cake!$

Indulge in the delicious world of baking with this Butter Pecan Cake recipe that’s easy to follow and incredibly satisfying! This rich cake, made with buttery goodness and crunchy toasted pecans, is perfect for impressing friends and family. Discover step-by-step instructions, helpful tips, and variations to make it your own. Ready to create a scrumptious dessert that everyone will love? Click to explore the full recipe and start baking today!

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Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon vanilla extract

1 cup buttermilk

1 cup pecans, toasted and chopped

1/2 teaspoon salt

1/2 cup brown sugar, packed (for topping)

1/4 cup additional chopped pecans (for topping)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Incorporate Pecans: Gently fold in the toasted and chopped pecans.

Bake: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes: Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare Topping: In a small bowl, mix together the brown sugar and additional chopped pecans. After the cakes have cooled, sprinkle this mixture on top of each cake layer.

Serve: Stack the layers for the final presentation. Optionally frost with cream cheese or buttercream frosting if desired.

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices