The best delicious Butter Pecan Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butter Pecan Cake recipe today!
Hello my friends, this Butter Pecan Cake recipe will not disappoint, I promise! Made with simple ingredients, our Butter Pecan Cake is amazingly delicious, and addictive, everyone will be asking for more Butter Pecan Cake.
What Makes This Butter Pecan Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butter Pecan Cake.
Ready to make this Butter Pecan Cake Recipe? Let’s do it!
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3 tb Butter (or marg.)
1 1/3 c Pecans; chopped
2/3 c Butter (or marg.); softened
1 1/3 c Sugar
2 Eggs
2 c All-purpse flour
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1 1/2 ts Vanilla extract
BUTTER PECAN FROSTING
3 tb Butter (or marg.); softened
3 c Powdered sugar
3 tb Milk; plus
1 ts Milk
3/4 ts Vanilla extract
Reserved toasted pecans
Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in
pecans, and bake at 350 degrees for 10 minutes. Cool.
Cream softened butter in a large mixing bowl; gradually add sugar,
beating until light and fluffy and sugar is disolved. Add eggs, one
at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Stir
in vanilla and 1 cup pecans, reserving remaining pecans for Butter
Pecan Frosting.
Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350
degrees for 30 minutes or until cake tests done. Cool layers in pans
10 minutes; remove from pans, and cool completely.
Spread top and sides of cooled cake with Butter Pecan Frosting.
Yield: one 2-layer cake.
Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla,
beating until light and fluffy. Stir in reserved toasted pecans.
Yield: enough frosting for one 2-layer cake.
SOURCE: Southern Living Magazine, October, 1980.
Yields
1 Cake
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