Description
Indulgent and satisfying, this Butter Pecan Layer Cake has rich buttery layers, velvety frosting, and a delightful crunch from pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans
- 1/2 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
- In a large mixing bowl, beat the softened butter and granulated sugar together until they’re light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Gently fold in the chopped pecans. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes.
- As the cakes cool, prepare the frosting. Beat the heavy cream with powdered sugar and vanilla extract until it reaches stiff peaks.
- Once the cakes are cooled, spread a generous amount of frosting over the first layer, add the second layer, and frost the top.
Notes
Keep ingredients at room temperature for smoother batter, and chill the cake before slicing for better presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 220 mg
- Protein: 6 g