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Butter Pecan Cake Recipe

Butter Pecan Cake Recipe photo by Taste of Home

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Meet the Cook: Especially at Thanksgiving and Christmas, this cake is one that my family's enjoyed for many years. My husband and I have two daughters, 22 and 19. -Becky Miller, Tallahassee, Florida

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Butter Pecan Cake Recipe

Prep: 40 min. Bake: 25 min. + cooling

Yield: 12-16 Servings

40 25 65

Ingredients

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 821 calories, 43 g fat (18 g saturated fat), 127 mg cholesterol, 418 mg sodium, 107 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Butter Pecan Cake in Country Woman November/December 1997, p31

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Reviews for Butter Pecan Cake

Butter Pecan Cake

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Reviewed on Feb. 21, 2013 by Sambah

Amazing recipe! I stuck to the exact ingredients and it came out perfect. Some comments I got were that the frosting is a little too sweet so maybe I will use less sugar next time

Reviewed on Sep. 21, 2012 by anncarol

This cake is easy to make if you have all your ingredients ready.

What puzzled me was the butter and pecans,it should have read to toast all your pecans at one time,why not put the directions in order? vickie

Reviewed on Dec. 22, 2011 by Ellemmy

One of the tastiest desserts I've ever made. It's perfect for the holidays. It just takes a little patience; don't rush! :)

Reviewed on Oct. 15, 2011 by Mudddog

Excellent recipe, less cook time on layers.

Reviewed on Dec. 31, 2009 by mish_mister

My favorite cake recipie of all time!

Reviewed on Dec. 27, 2009 by pkacin

This is the most wonderful cake; very moist with a great flavor. I've received rave reviews from everyone who has eaten the cake. Definitely a winner!

Reviewed on Dec. 25, 2008 by JMU

This was just OK. I soon learned that the pecans can burn easily and should have pulled them well before 20 min. Frosting was OK.

Reviewed on Mar. 24, 2008 by tweetp1

I made this cake for Easter and the layers were so dry. I liked the icing but the layers were dry. Perhaps more milk needs to be added to this recipe.

I followed the recipe to the letter.

Reviewed on Jan. 09, 2008 by Anonymous

FABULOUS cake and super creamy frosting! While we LOVE chocolate cake, this is a wonderful alternative. Truly "company" dessert.