BUTTER PECAN CAKE

by Sheryl

This melt-in-your-mouth buttery vanilla cake filled with toasted pecans is heaven! A moist, rich cake with a texture of a traditional pound cake and crunch from buttered toasted pecans. This is undeniably delicious! A delightful treat that hit the sweet spot.

INGREDIENTS

2-2/3 cups chopped pecans
1-1/4 cups butter (no substitutes), softened, divided
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract

Frosting:

1 cup butter (no substitutes), softened
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

HOW TO MAKE BUTTER PECAN CAKE

Step 1: In a baking pan, place the pecans and 1/4 cup of butter.

Step 2: Place the baking pan inside the oven and bake at 350 degrees for about 20 to 25 minutes or until the pecans are toasted. Stir constantly and set aside.

Step 3: Cream the sugar and the rest of the butter in a mixing bowl. Add the eggs one at a time, beating every after addition.

Step 4: In another bowl, combine the flour, baking powder, and salt. Mix well. Then, stir it into the creamed mixture alternately with milk.

Step 5: Now, stir in the vanilla and 1 – 1/3 cups of the toasted pecans.

Step 6: Divide the mixture into the 3 greased and floured 9-inches round cake pans. Place inside the oven and bake at 350 degrees for 25 to 30 minutes.

Step 7: Once done, remove from the oven, and it the cake cool for about 10 minutes before removing them from the pans and transferring them on a wire rack to cool completely.

Step 8: To make the frosting, cream the butter and sugar in a mixing bowl. Stir in the milk and vanilla. Then, beat until smooth before stirring in the rest of the toasted pecans.

Step 9: once the frosting is done, spread it between the layers of the cake from top to sides. This recipe makes 12 to 16 servings. Enjoy!

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