Butter Pecan Cake with Cream Cheese Icing

Here’s what you will need to make Butter Pecan Cake with Cream Cheese Icing:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 1/2 cups chopped pecans, toasted

For Toasted Pecans:

• 1 1/2 cups pecans
• 1 tablespoon unsalted butter for toasting

For the Cream Cheese Icing:

• 1 (8 oz) block cream cheese, softened
• 1 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 12 tablespoons heavy cream or milk, as needed for texture

Instructions

Follow these steps to create your Butter Pecan Cake with Cream Cheese Icing:

• Step 1: Toast the Pecans: Melt 1 tablespoon of butter in a skillet over medium heat. Add chopped pecans and toast for 4-5 minutes, stirring often, until fragrant. Let them cool completely.
• Step 2: Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour either three 8-inch or two 9-inch round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
• Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with flour. Mix until just combined, then fold in the toasted pecans.
• Step 4: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in their pans for 10 minutes before transferring to wire racks to cool completely.
• Step 5: Make the Cream Cheese Icing: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar and mix until light and fluffy. Add the vanilla extract, then slowly mix in heavy cream or milk until desired consistency is reached.
• Step 6: Assemble: Once the cakes are completely cool, spread icing generously between each layer and over the top and sides of the cake. Garnish with additional toasted pecans, if desired.

Frequently Asked Questions (FAQ)

1. Can I use salted butter instead of unsalted butter?

While you can use salted butter, it’s recommended to use unsalted butter for baking. This allows for better control over the flavor of your cake.

2. How do I know if my cake is baked through?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done!

3. How should I store my Butter Pecan Cake?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

4. Can I freeze the Butter Pecan Cake?

Yes! Wrap the cake layers tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to three months.

5. What can I use instead of pecans in this recipe?

You can substitute pecans with walnuts, almonds, or even a mix of other nuts if you prefer!

Conclusion

This Butter Pecan Cake with Cream Cheese Icing is a scrumptious treat that combines the comforting flavors of butter and toasted pecans. It is perfect for any occasion, easy to prepare, and guaranteed to impress family and friends. Enjoy the deliciousness of homemade cake and let the compliments roll in!