Description
Butter Pecan Cake is a rich, indulgent dessert that combines the warmth of toasted pecans with a buttery cake base and a luscious pecan glaze. Perfect for holidays, family gatherings, or any special occasion, this cake is sure to be a crowd-pleaser with its irresistible flavors and melt-in-your-mouth texture.
Ingredients
For the Cake:
1 cup unsalted butter (at room temperature)
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon butter extract (optional, for enhanced butter flavor)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 cup chopped pecans (toasted for extra flavor)
For the Butter Pecan Glaze:
1/2 cup unsalted butter
1/2 cup brown sugar (packed)
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Optional Garnishes:
Additional chopped toasted pecans for decoration
Whipped cream or vanilla ice cream for serving
Instructions
Step 1: Toasting the Pecans
Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet.
Toast the pecans for 5-7 minutes, stirring halfway through, until they become golden and fragrant. Be sure not to burn them. Set aside to cool.
Step 2: Preparing the Cake Batter
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for 3-4 minutes, until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and butter extract (if using).
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start with the dry ingredients and end with the wet ingredients, mixing just until combined.
Fold in the toasted pecans.
Step 3: Baking the Cake
Grease a 9-inch round cake pan (or two 9-inch round pans for a layered cake) with butter or non-stick spray. Dust lightly with flour.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using two pans, check the cakes after 25-30 minutes.
Let the cakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Making the Butter Pecan Glaze
While the cake is cooling, prepare the glaze. In a saucepan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves.
Pour in the heavy cream and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool slightly before drizzling over the cooled cake.
Step 5: Assembling the Cake
Once the cake is completely cooled, pour the butter pecan glaze evenly over the top.
If using two layers, spread some glaze between the layers before drizzling it on top.
Garnish with additional toasted pecans for extra texture and a beautiful finish.
Notes
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best texture and consistency.
Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
Toast Your Pecans: Toasting the pecans enhances their flavor and adds depth to the cake.
Cool Before Glazing: Allow the cake to cool completely before adding the glaze to prevent it from melting off.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Butter pecan cake, pecan dessert, buttery pecan cake, cake with glaze, holiday cake