HOW TO MAKE BUTTER PECAN CAKE?
For the holidays, this Butter Pecan Cake is a must-make dessert! It’s bursting with buttery pecan flavor, has a smooth and soft texture, and is a delightfully moist cake, cause we all know dry cakes are the worst. It’s a recipe that you’ll certainly want to add to your recipe collection!
This Butter Pecan Cake has layers of delicate and moist vanilla cake studded with crunchy buttery toasted pecans and topped with a rich and decadent handmade cream cheese frosting. It is a delicious dessert for any occasion. Get rid of the boxed cake mix and indulge in the flavors of this simple Butter Pecan Cake recipe, which is cooked from scratch!
I guarantee you’ll enjoy every single piece of this cake. Not only is the cake itself really excellent, but it’s also topped with a delectable cream cheese frosting, which is the finest kind of icing since cream cheese frosting is just the best.
With the cream cheese and buttermilk that is mixed into the batter, I agree this cake is well matched in sweetness and acidity. They also provide greater depth of flavor to your cake, making it anything from boring.
I have a feeling you’ll want to create this cake for special events on a regular basis from now on. I guarantee you that it will remind you of something your grandmother would have prepared and that she herself would enjoy eating it as much as you do.
If you like the taste of butter pecans, you must try this cake, and what better time to do it than over the holidays? You won’t be able to keep your hands off of this cake!
THE INGREDIENTS LIST:
200 grams.Of Pecan, I chopped into small bits.
3 Tablespoons.Of unsalted butter.
425 grams.Of all-purpose flour.
2 teaspoons.Of baking powder.
½ teaspoon.Of baking soda
½ teaspoon.Of salt
225 grams.Of softened unsalted butter.
375 grams.Of granulated sugar.
4 whole eggs.
1½ teaspoons.Of vanilla extract.
235 ml.Of buttermilk.
120 ml.Of almond milk.
TO MAKE THE CREAM CHEESE FROSTING, YOU’LL NEED:
225 grams.Of softened unsalted butter at room temp.
Cream cheese, I used a box of 12-ounces at room temp.
1 teaspoon.Of vanilla extract
620 grams.Of powdered sugar.
60 grams.Of chopped Pecans, for topping.
The oven should be preheated at 350 degrees Fahrenheit. For this recipe, you’ll need to grease and line three 9-inch round cake pans with parchment paper, then butter and gently dust the pans with flour. Put the pots away.
Over medium heat, melt 3 tablespoons of butter in a skillet until it is smooth and creamy. Once the butter has melted, add the nuts and cook for approximately 4 minutes, stirring regularly, until the pecans are slightly toasted and aromatic. Pour onto a baking sheet or parchment paper and spread out evenly. Allow it to cool before serving.
To mix the liquids, whisk together the buttermilk and milk until well combined and leave aside.
For the dry ingredients, whisk the flour, baking powder, baking soda, and salt for 20 seconds in a mixing basin before setting it aside.
In a bowl, combine butter, sugar, and eggs; then add vanilla. Make a fluffy white butter and sugar frosting by using an electric stand mixer equipped with a paddle attachment. Make sure you add vanilla to the final egg before proceeding.
Just until the flour and butter are incorporated, add a third of the flour combination to the butter mixture and mix at low speed for a few seconds. Then add half of the buttermilk mixture and mix for another few seconds. To finish, add the remaining 1/3 of the flour mixture and stir until it is almost completely incorporated.
Pecans should be incorporated into the batter by hand after it has been removed from a stand mixer and rolled into a ball. Bake in the pans according to the instructions on the box.
Bake for 23-28 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Preheat oven to 325°F. For a total of 10 minutes, cool the cake in pans.
After that, loosen from pans and remove with a knife. Invert onto wire racks to finish cooling. Pecans may be sprinkled on top of the cake after it has cooled.
To make the frosting; you need to beat together the butter and cream cheese in a stand mixer with a paddle attachment until creamy. Add the vanilla and sugar to the mixture and process until frothy and smooth.
Because the pecans are the highlight of this cake, you’ll need to use the best quality you can find while preparing it.
Because this southern cake is filled with cream cheese frosting and frosted with it, I only leave it on the counter at room temperature for 6 – 8 hours at the most. After that, I store it in the refrigerator.
The cake will keep for 3 to 4 days in an airtight container in the refrigerator.