Dessert · Southern

Butter Pecan Layer Cake

CakesAuthorCakesCategory,

Yields1 Serving

 2 ⅔ cups chopped pecans
 1 ¼ cups butter, softened, divided
 2 cups sugar
 4 large eggs, room temperature
 2 tsp vanilla extract
 3 cups all-purpose flour
 2 tsp baking powder
 ½ tsp salt
 1 cup whole milk
Frosting
 1 cup butter, softened
 8 cups confectioners' sugar
 1 can (5 ounces) evaporated milk
 2 tsp vanilla extract

1

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.

2

In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

3

Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting
4

Cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

 

Recipe from Taste of Home

Ingredients

 2 ⅔ cups chopped pecans
 1 ¼ cups butter, softened, divided
 2 cups sugar
 4 large eggs, room temperature
 2 tsp vanilla extract
 3 cups all-purpose flour
 2 tsp baking powder
 ½ tsp salt
 1 cup whole milk
Frosting
 1 cup butter, softened
 8 cups confectioners' sugar
 1 can (5 ounces) evaporated milk
 2 tsp vanilla extract

Directions

1

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.

2

In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

3

Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting
4

Cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Butter Pecan Layer Cake

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