Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 tsp baking powder, and a pinch of salt. Gradually add to the wet ingredients, alternating with 1 cup milk. Begin and end with dry ingredients. Mix until just combined.
Fold in 1 cup finely chopped pecans.
Divide batter evenly between pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting: Beat 1 cup (2 sticks) unsalted butter and 4 cups powdered sugar until smooth. Add 2 tsp vanilla extract and beat until combined.
Frost the cooled cake layers, sprinkling with extra pecans. Enjoy!
Variations
- Chocolate Lovers: Add ½ cup cocoa powder to the dry ingredients.
- Caramel Delight: Drizzle caramel sauce between layers and on top.
- Citrus Burst: Add the zest of one lemon or orange to the batter.
Keto Version
For a keto version, substitute sugar with a keto-friendly sweetener (erythritol or stevia) and use almond flour instead of all-purpose flour. Adjust quantities as needed.
FAQ
- Q: Can I use salted butter? A: It’s best to use unsalted butter to control the salt level.
- Q: Can I use other nuts? A: Yes! Walnuts or almonds are great substitutes.
- Q: How should I store the cake? A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Conclusion
Enjoy this delightful Butter Pecan Cake! It’s perfect for any occasion.
ADVERTISEMENT
