THE BEST BUTTER PECAN CAKE
This is a wonderful cake. I made it for my dad’s birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn’t look very interesting to me. It was a perfect combination.
This turned out great. I’m a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.
I Looove this cake. I make it a lot…I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!! The only changes I suggest..for a lighter, more airy texture is to use self-rising flour and omit the backing powder…or use cake flour…i believe 1 cup AP flour = 1 cup + 1 TB of cake flour. Anyways…great cake!! I looove it with a caramel filling and butter frosting or caramel icing too…yummm~!
I made this cake for my parents birthdays, which are a week apart, because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh’s and ah’s at the party. Everyone said it was delicious. I, on the other hand, thought it was a little dry even though I only baked it for 20 minutes but the flavor was very good. Also I thought the frosting was way to sweet. I wish I listened to my gut and used my regular butter cream frosting which I think would have paired better with the cake. Next time I will and I’ll add buttermilk to the cake to combat the dryness.
I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream, Buttered pecan. I got rave reviews from my family when I made this cake for my mom’s birthday.
I am only rating the cake, as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out), and added half the amount of vanilla extract. The cake layers were fluffy and light, and perfectly moist. Very nicely sweetened, maybe a little too sweet, and only because I used flavored soymilk. My mom raved, and everyone else loved it. So good.
This cake was splendid! With a few exceptions. I would suggest adding twice the butter because the cake came out a bit dry. I didn’t make the traditional frosting but made one of my own (brown sugar, confectioners sugar, heavy cream, butter, and the remainder of the buttered pecans) It turned out magnificently, a rather sweet glaze. But it works much better when made as a bundt cake. Overall, the smell and taste of the buttered pecans was heavenly! Will be making this again!
This is one of those cakes that can really be addictive. I probably make it once a month at least.
Lovely cake! I reduced the recipe to “ten servings” (to make it just two layers instead of three). Also, I used half walnuts and that was just fine. It was elegant yet simple and impressed my friends!
To all the folks who thought the cake was on the dry side, how are you measuring your flour ? Do not dip your cup into the flour….always spoon lightly into the cup, then level the top. Too much flour can make a big difference, even several tablespoons. I adjusted this recipe slightly ….added 1/4 cup vegetable oil, added 1/2 t. baking soda and reduced baking powder to 11/2 teaspoons…and added 1/3 cup sour cream as part of the milk measurement. The resulting cake was so moist, so light, so wonderful. I also salted the pecans which I sautéed in a skillet with the butter. My guests love the salty sweet flavor profile. Huge huge hit at the restaurant where I work.
2 1/2 cups all-purpose flour
1 cup sugar
1 cup brown sugar
2 cups pecans, roughly chopped
1 cup (2 sticks) unsalted butter, room temperature
1 cup milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1/2 cup heavy cream
2 cups powdered sugar
1 cup brown sugar
2 teaspoons vanilla extract
Preheat oven to 400º F and lightly grease a large sheet cake pan with butter or non-stick spray.
In a medium bowl, sift together flour, baking powder and salt, and set aside.
Cream together butter, sugar and brown sugar in a large bowl or mixer for 3-4 minutes, or until light and fluffy.
One at a time, beat in eggs, waiting until each is incorporated before adding the next, then add vanilla extract.
Starting and ending with the dry ingredients, alternate between mixing in the flour mixture and milk. Be careful not to overmix.
If using, fold in chopped pecans …