🍰 Butter Pecan Cake

🛒 Ingredients

For the Cake

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 4 large eggs

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup whole milk

• 1 tsp vanilla extract

• 1 cup chopped pecans, toasted

For the Butter Pecan Frosting

• ½ cup unsalted butter, softened

• 4 cups powdered sugar

• ½ cup heavy cream (adjust for consistency)

• 1 tsp vanilla extract

• ½ cup finely chopped toasted pecans

👩‍🍳 Instructions

1️⃣ Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Cream butter and sugar until light and fluffy (3–4 minutes).

3. Add eggs one at a time, beating well after each.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix until just combined.

6. Fold in vanilla and toasted pecans.

7. Divide batter evenly between prepared pans and bake 25–30 minutes, or until a toothpick comes out clean.

8. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

2️⃣ Prepare the Frosting

1. Beat butter until creamy.

2. Gradually add powdered sugar, alternating with heavy cream, until smooth.

3. Stir in vanilla and finely chopped toasted pecans.

3️⃣ Assemble

1. Place one cake layer on a serving plate. Spread a layer of frosting on top.

2. Add second cake layer and frost the top and sides.

3. Garnish with extra pecans or a drizzle of caramel sauce if desired.

✨ Tips & Variations

• Extra nutty: Toast pecans in butter for added flavor before adding to batter.

• Caramel twist: Swirl caramel sauce into frosting or drizzle on top.

• Make cupcakes: Bake in lined muffin tins for 20–25 minutes for butter pecan cupcakes.

If you want, I can also give a simpler one-bowl butter pecan cake recipe that’s super easy and still super moist.