Butter Pecan Layer Cake Recipe

Ingredients

1. Prepare the Pecans

1. In a skillet, melt 1 tbsp butter over medium heat.

2. Add chopped pecans and toast for about 5–7 minutes, stirring frequently until fragrant.

3. Remove from heat and let cool completely.

2. Make the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a large bowl, cream together butter and sugar until light and fluffy (about 3–4 minutes).

3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

4. In another bowl, whisk together flour, baking powder, baking soda, and salt.

5. Add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with flour.

6. Fold in toasted pecans gently with a spatula.

3. Bake

1. Divide batter evenly among the three pans.

2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

3. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

🧁 Make the Cream Cheese Frosting

1. Beat butter and cream cheese together until smooth and creamy.

2. Add vanilla and gradually mix in powdered sugar until fluffy and smooth.

🎂 Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of frosting on top.

2. Repeat with the second and third layers.

3. Frost the top and sides of the cake smoothly.

4. Optionally, use a piping bag to create decorative swirls and patterns.

5. Press chopped toasted pecans around the base of the cake.

🍴 Tips

Chill the cake for 20–30 minutes before slicing for cleaner cuts.

Store covered in the refrigerator for up to 5 days (bring to room temperature before serving).

For extra flavor, add 1–2 tsp of maple extract to the batter or frosting.