Butter Pecan Cake | Recipe Cart
Butter Pecan Cake | 18 servings, 30 min prep, 25 min cook. Flaky layers & crunchy pecans. Perfect for special occasions or everyday treats.
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Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Skillet
- Baking sheet
- Mixing bowl
- Whisk
- Stand mixer
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cooling rack
- Toothpick
Ingredients
- 2 cups (204g) Fishers Pecan Halves, (chopped into small bits)
- 3 Tbsp (42g) unsalted butter, (diced into 3 pieces)
- 3 cups (424g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, (softened)
- 1 3/4 cup (375g) granulated sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (235ml) buttermilk
- 1/2 cup (120ml) milk
- 1 cup (226g) butter*, (nearly at room temperature)
- 12 oz cream cheese (, nearly at room temperature)
- 1 tsp vanilla extract
- 5 cups (620g) powdered sugar
- 1/2 cup (56g) Fishers Pecan Halves, (chopped, for topping)
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