There’s something uniquely delightful about a Butter Pecan Cake. Its rich, buttery flavor combined with the crunch of toasted pecans makes it a popular choice for celebrations, cozy gatherings, or simply as a comforting dessert after dinner. I remember the first time I baked this cake; the aroma that filled my kitchen was irresistible, quickly transforming my home into a haven of warmth and sweetness. With each bite, you experience a symphony of flavors that truly makes this cake special, whether served at a holiday feast or enjoyed on a quiet Sunday afternoon.
Why Make This Recipe
Reasons to try it
This Butter Pecan Cake stands out not just for its flavor but also for its versatility. Perfect for holidays, birthdays, or an afternoon treat, it’s a cake that everyone seems to love. The balance of flavors—sweetness from the cake and cream cheese frosting, along with the nutty crunch—creates a delightful experience.
“This cake was a showstopper at our family reunion! Moist and flavorful, it captured everyone’s taste buds!” – A satisfied home baker
Moreover, crafting this cake gives you the chance to showcase your baking skills while also providing a delightful treat for those you love. It’s the kind of recipe that evokes memories of warm gatherings and cherished moments.
How to Make Butter Pecan Cake
Preparing Butter Pecan Cake
Making a Butter Pecan Cake is a straightforward yet rewarding process. It begins with a homemade caramel sauce that sets the tone for the rich flavors to come. As you gather your ingredients and follow the steps, you’ll create a cake that is not only visually appealing but also bursting with flavor.
Here’s a sneak peek of what to expect: you will create a tender cake layered with a tangy cream cheese frosting, all crowned with a luscious caramel sauce and toasted pecans for added texture.
Ingredients
What you’ll need
To whip up this delectable Butter Pecan Cake, here are the ingredients you will need:
- 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
Feel free to use unsalted butter for both butter and cream cheese to maintain balance in flavor.
Directions
Step-by-step instructions
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Make the Caramel Sauce (do this first so it cools): In a saucepan, heat 1 cup of granulated sugar over medium heat, stirring until it melts and turns amber. Once melted, add the butter and cream, stirring to combine. Let it simmer for a few minutes until thickened, then stir in the sea salt. Pour into a bowl and set aside to cool.
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Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
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Make the Cake Batter: In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy.
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Combine Dry Ingredients: In another bowl, whisk together 3 cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
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Bake the Cakes: Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup of milk. Stir until just combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
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Prepare the Frosting: Beat together 1 cup of softened butter, 8 oz of cream cheese, and 4 cups of powdered sugar with 2 teaspoons of vanilla until creamy and smooth.
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Assemble the Cake: Once the cakes have cooled, layer them with frosting in between and on top. Drizzle with the cooled caramel sauce and sprinkle generously with toasted pecans for the finishing touch.
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Garnish: Add any extra caramel or pecans on top for an attractive, rustic finish.
How to Serve (Butter Pecan Cake)
Best ways to enjoy it
To serve your Butter Pecan Cake, consider pairing it with a fresh cup of coffee or a scoop of vanilla ice cream for added indulgence. A drizzle of extra caramel on the plate can elevate the presentation while providing an extra burst of sweetness. Slice and present it on a beautiful cake stand to truly showcase its layers and textures.
How to Store
Keeping leftovers fresh
Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To get an even longer life, you can freeze the cake, tightly wrapped in plastic wrap and aluminum foil, for up to three months. Just be sure to let it thaw slowly in the fridge before serving.
Tips to Make
Helpful cooking tips
For the best Butter Pecan Cake, here are a few tips:
- Use room temperature ingredients: This helps ensure a smooth batter and well-incorporated cake.
- Toast nuts well: Toasting the pecans enhances their flavor and adds the right amount of crunch.
- Don’t skip the caramel: The homemade caramel adds richness that complements the cake perfectly.
Variations
Different ways to try it
Feel free to get creative with your Butter Pecan Cake. You could add a layer of chocolate ganache for a richer option, or substitute the pecans with walnuts or even pistachios for a twist. For a touch of spice, consider adding a hint of cinnamon to the batter.
FAQs
How long does it take to prepare the Butter Pecan Cake?
The total time for this recipe is approximately 1.5 to 2 hours, including baking and cooling.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day or two in advance. Just keep the layers wrapped tightly until you’re ready to frost and serve.
What if I don’t have whole milk?
You can substitute with 2% milk or even buttermilk for a slight tangy flavor.
For more delicious recipes, check out our take on Protein Muffins or learn about the delightful Bento Cake.
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