butter pecan cake

The best butter pecan cake recipe! It&#x27;s brimming with a rich buttery flavor and swirled with plenty of pecans. It&#x27;s moist and sweet and a perfectly tempting cake fit for any occasion!

Butter Pecan Cake

Tbsp

(424 grams) all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

(226 grams) unsalted butter, (softened)

(375 grams) granulated sugar

eggs

tsp vanilla extract

(235 milliliters) buttermilk

(120 milliliters) milk

(226 grams) butter*, (nearly at room temperature)

oz cream cheese (, nearly at room temperature)

(620 grams) powdered sugar

(56 grams) Fishers Pecan Halves, (chopped, for topping)

Preheat oven, prepare cake pans:&nbsp;Preheat oven to 350 degrees.&nbsp;Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.

Saute pecans in butter: Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.

Mix liquids together: stir&nbsp;together buttermilk and milk, set aside.

Whisk dry ingredients: In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.&nbsp;

Cream butter and sugar, then eggs and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.&nbsp;

Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined.&nbsp;

Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans.&nbsp;

Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes.&nbsp;&nbsp;

Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.&nbsp;

For the cream cheese frosting:&nbsp;In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.

That sticky sweet flavor runs allll the way through.

Butter Pecan Praline Poke Cake

(15 oz) box butter pecan cake mix

(16 oz) can coconut pecan frosting

vegetable or canola oil

milk

pecans

(14 oz) can sweetened condensed milk

butter

Preheat oven to 350°F and grease a 9x11-inch baking dish.

To a large bowl, add the cake mix, coconut frosting, eggs, oil, and milk. Beat batter with an electric mixer until well blended.

Stir in pecans and pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.

Remove cake from oven, and using the handle end of a wooden spoon, poke holes all over the cake. Set aside while you work on the sauce:

In a saucepan over medium heat, melt butter. Add condensed milk and stir well.

Bring to a simmer, then stir in chopped pecans. Remove from heat and pour sauce slowly over the cake, letting it run down into the holes and down the sides.

Let cake cool before slicing and serving. Enjoy!

Butter Pecan Cake is moist, light, and nutty and topped with an irresistible cream cheese frosting! It is sure to delight all of the butter pecan lovers in your life. Make it for fall, special occasions, or just because!

unsalted butter

pecans ((180 grams))

all-purpose flour ((540 grams))

baking powder

salt

baking soda

sugar ((500 grams))

eggs (room temperature)

vanilla extract

buttermilk (room temperature (300 milliliters))

unsalted butter (softened (340 grams))

(8-ounce 227 grams) blocks cream cheese (room temperature)

sugar ((840 grams))

heavy cream

pecans (finely chopped (60 grams))

In a skillet over medium heat, melt 3 tablespoons of butter. Add chopped pecans and cook, stirring occasionally, until toasted, 5 to 8 minutes. Transfer the toasted nuts to a small bowl and let cool completely.

Preheat the oven to 350°F. Grease 3 (9-inch) round cake pans with baking spray and line the bottoms with parchment paper. Wrap with water-soaked fabric baking scrips, if desired.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the remaining 1¼ cups butter and granulated sugar together until light and fluffy, 3 to 4 minutes.

Add the eggs, one at a time, beating until combined between each addition. Stop to scrape down sides as needed. Beat in the vanilla.

With the mixer on low speed, add a third of the flour mixture followed but half of the buttermilk. Repeat, alternating between the flour mixture and buttermilk until both are fully combined. Stop to scrape down the bowl occasionally. Fold in the cooled buttered pecans until evenly distributed. Divide the batter among the prepared cake pans.

Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out with just a few crumbs. Let the cakes cool for 20 minutes in the pans. Invert onto cooling racks, remove the parchment paper, and let the cakes cool completely.

For the Cake:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and salt together on medium speed until creamy and well combined, about 1 minute.

With the mixer on low speed, gradually add the powdered sugar. Stop occasionally and scrape down the bowl. Beat in the cream and vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.

For the Buttercream:

Place one cooled cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading smoothly out to the edges. Place another cake layer on top and repeat with 1 cup of frosting. Top with the final cake layer, and spread the remaining frosting all over the top and sides of the cake. Press finely chopped pecans around the bottom of the cake, and sprinkle any remaining on top of the cake around the edge. Chill for 30 minutes to set the frosting before serving. Cake can be covered and stored at room temperature or refrigerated for up to 5 days.

For the Assembly:

Take your low carb desserts up a notch (or 5!) with this heavenly Keto Butter Pecan Pound Cake. This tender cake strikes all the right notes for a fall party or get together.

Keto Butter Pecan Pound Cake Recipe

almond flour

coconut flour

unflavored whey protein powder

tbsp baking powder

butter (softened)

brown sugar replacement

water (room temperature)

buttered pecans, finely chopped

cream cheese (softened)

sweetener

heavy cream (room temperature)

In a large skillet over medium heat, add the pecans. Cook, stirring almost constantly, for 3 to 4 minutes, until lightly toasted.

Add the butter and let melt, then toss to coat the pecans. Sprinkle with salt, toss to combine, and remove from heat. Set aside to cool.

If the pecan pieces are on the larger side, chop them up a bit more after they cool. You want them to be finely chopped for this recipe.

Buttered Pecans

Preheat the oven to 325ºF and grease a large bundt pan (9-inch diameter or 8 to 10 cup capacity) very well.

In a medium bowl, whisk together the almond flour, coconut flour, whey protein, and baking powder.

In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract, then beat in the almond flour mixture. Add the water and stir on low until smooth.

Beat in 1 1/4 cups of the buttered pecans until well distributed. Transfer the batter to the prepared pan and smooth the top. Bake 45 to 55 minutes, or until the top is golden brown and just firm to the touch.

Remove and let cool 30 to 40 minutes in the pan before flipping out onto a wire rack to cool cool completely.

Cake

In a large bowl, beat the cream cheese and butter until completely smooth, about 1 minutes. Then beat in the sweetener until well combined.

Beat in the heavy whipping cream and vanilla extract until just combined, then add the remaining 1/2 cup of butter pecans and mix until well distributed.

Spread the frosting over the top and sides of the cooled cake.

Frosting

Top 4 butter pecan cake recipes from across the web

The most viewed butter pecan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butter Pecan Cake

Butter Pecan Praline Poke Cake

Butter Pecan Cake

Keto Butter Pecan Pound Cake Recipe

Top 4 butter pecan cake recipes from across the web

The most viewed butter pecan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter Pecan Cake

Butter Pecan Praline Poke Cake

Butter Pecan Cake

Keto Butter Pecan Pound Cake Recipe

The most viewed butter pecan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine