Instructions:
1. Toast the Pecans:
Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until fragrant and lightly browned. Remove from the oven and set aside to cool.
2. Prepare the Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined. Gently fold in the toasted chopped pecans.
3. Bake the Cake:
- Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
4. Make the Butter Pecan Frosting:
- In a saucepan over medium heat, melt the butter and cook until it turns a light golden brown color, stirring constantly. Remove from heat and let cool for a few minutes.
- Gradually whisk in the powdered sugar, milk, and vanilla extract until smooth and creamy.
5. Frost the Cake:
- Place one cooled cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- Sprinkle the top of the cake with the remaining toasted chopped pecans.
6. Slice and Serve:
- Once frosted and garnished, slice the cake and serve. Enjoy the rich and nutty flavor of this Butter Pecan Cake!
Tips and Variations:
Tips:
- Consider adding a teaspoon of pecan extract for extra pecan flavor.
- Ensure your butter is at room temperature and avoid overmixing the batter for a moist and tender cake.
Variations:
- Add a layer of caramel sauce between the cake layers or drizzle it over the top for extra sweetness.
Customization:
- Transform the cake into cupcakes, a sheet cake, or mini bundt cakes for different occasions.
Storage:
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
Cook’s Note:
- The rich, nutty, and buttery flavors of this Butter Pecan Cake make it a timeless dessert perfect for any celebration. Enjoy it with coffee or a scoop of vanilla ice cream for an irresistible treat!