Butter Pecan Cake Recipe (Printer-Friendly Version)
# What You'll Need:
→ Cake
01 -
1 cup unsalted butter, softened
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons dark rum (optional)
06 -
3 cups all-purpose flour
07 -
1 tablespoon baking powder
08 -
½ teaspoon salt
09 -
1 cup whole milk
10 -
1 cup chopped pecans, toasted
→ Frosting
11 -
1 cup unsalted butter, softened
12 -
8 oz cream cheese, softened
13 -
4 cups powdered sugar
14 -
2 teaspoons vanilla extract
→ Garnish
15 -
Caramel sauce (optional)
# Let's Cook!:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 -
Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and dark rum. Combine dry ingredients and add to the wet mixture, alternating with milk. Stir in toasted pecans.
03 -
Divide batter between pans and bake for 35-40 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
04 -
Beat butter and cream cheese until smooth. Add powdered sugar one cup at a time until fully incorporated. Stir in vanilla extract.
05 -
Slice each cake layer in half horizontally. Layer with frosting and garnish with pecans.
# Cook's Notes:
01 -
Toast pecans in a dry skillet for 5-7 minutes until fragrant and lightly browned.
02 -
Ensure butter and cream cheese are at room temperature for a smooth frosting.
03 -
Chill cake layers for 30 minutes before slicing for easier assembly.