Southern Butter Pecan Cake

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  • Ingredients

    For the Cake:

    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs, room temperature
    • 2 1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup whole milk, room temperature
    • 1 teaspoon vanilla extract
    • 1 1/2 cups chopped toasted pecans

    For the Frosting:

    • 8 ounces cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 teaspoons vanilla extract
    • 1/2 cup chopped pecans for garnish

    Instructions

    1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
    2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
    4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    5. Add the dry ingredients to the wet ingredients in three parts, alternating with milk. Begin and end with dry ingredients, mixing just until combined.
    6. Fold in 1 1/2 cups of toasted pecans evenly into the batter.
    7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
    8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
    9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
    10. While the cakes cool, prepare the frosting by beating cream cheese and butter together until smooth and creamy.
    11. Gradually add powdered sugar, one cup at a time, mixing on low speed. Stir in vanilla extract.
    12. Once cakes are completely cool, spread frosting between layers and over the top and sides of the cake.
    13. Garnish with extra chopped pecans for a stunning finish.

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