Southern Butter Pecan Cake My Secrets Out
Ready for the ultimate Butter Pecan Cake This Southerninspired recipe is bursting with nutty buttery goodness Toasted pecans brown butter frosting Yes please…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen20.com.
Cooking tools:
- Oven
- Baking sheet
- Measuring cup
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Stand mixer
- Hand mixer
- Cake pan
- Parchment paper
- Spatula
- Offset spatula
- Saucepan
- Sifter
- Whisk
- Fine-mesh sieve
- Cooling rack
- Toothpick
- Pastry brush
- Cutting board
- Chef's knife
- Spoon
- Plastic wrap
- Aluminum foil
- Egg separator
- Stove
- Grater
- Cake tester
Ingredients
- 4 ounces (113g) pecan halves, roughly chopped
- 2 tablespoons (30ml) unsalted butter, melted
- 1 tablespoon (12g) granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks, 227g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (2 sticks, 227g) unsalted butter
- 4 cups (480g) confectioners' sugar, sifted
- 1/4 cup (60ml) heavy cream
- 1/2 cup (57g) toasted pecans, finely chopped (reserve some for garnish)
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