cake

BUTTER PECAN

Layers of tender vanilla cake studded with buttery toasted pecans and frosted with homemade cream cheese frosting!

Pecans

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Butter

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Milk

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Sugar

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Buttermilk

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INGREDIENTS

Eggs

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Flour

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Baking powder

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Baking soda

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Vanilla Extract

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Salt

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Cream Cheese

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Powdered Sugar

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In a skillet melt the butter, and add the pecans and sugar. Cook until lightly toasted. Let it cool.

1

Mix the wet ingredients.

2

Combine dry ingredients.

3

Using a mixer fitted with the paddle attachment, beat the butter, sugar and vanilla until light and fluffy.

4

With the mixer on low speed combine wet and dry ingredients. 

5

With the help of a spatula, fold in the pecans.

6

Divide the batter evenly between three prepared cake pans.

7

Bake the cakes for about 25 minutes. Remove from the oven and cool.

8

Make the cream cheese frosting.

9

Assemble the Cake with layers of cake and cream cheese frosting.

10

Pipe swirls (or any other decorations) on the cake and garnish with the toasted pecans.

11

Serve and enjoy!

This cake freezes well. Cool completely, wrap it and freeze it for 2-3 months. And in the refrigerator, it can last for 3-4 days.

Tips from the chef