Butter Pecan Cake
This Butter Pecan Cake is indulgent and packed with flavor. With its moist layers, toasted pecans, and creamy frosting, it’s the ultimate dessert for any occasion!
Ingredients
For the cake:
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp dark rum optional
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 cup chopped pecans toasted
For the frosting:
- 1 cup unsalted butter, softened 2 sticks
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For the garnish: (optional)
- Caramel sauce for drizzling
- Pecan halves for decorating
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
- Cream butter and sugar until fluffy. Add eggs one at a time, mix in vanilla, and rum (if using).
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Stir in toasted pecans and divide batter evenly between pans.
- Bake for 35-40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- Beat butter and cream cheese until smooth. Gradually mix in powdered sugar and vanilla until creamy.
- Slice cakes into four layers. Assemble and frost the cake. Decorate with pecan halves and drizzle caramel sauce if desired.