Toasted Butter Pecan Cake Recipe

Reviewed on Dec. 31, 2011 by KmMcK

Favorite cake yet. Love the cream cheese frosting. I recommend trying to avoid putting in the nuts that become finely crushed, they make the cake look dirty.

Reviewed on Feb. 10, 2011 by preston_linda

Just looking at the picture makes my mouth water! The texture is perfect if you don't beat too much air into the batter, like the recipe tells you not to (ei:beat just until combined). I toasted double the amount of pecans and froze half for the next cake-they were just as delicious as if they'd been fresh-roasted. This is one cake I could easily consume all by myself (but won't - I'm pretty good at sharing)! I bake wedding cakes as gifts for friends and family and this cake is going to be the next one I do. Thank you, Phyllis Edwards, for sharing your wonderful recipe with us! Yolbolson-lp

Reviewed on Oct. 20, 2010 by heatmoon

I made this cake for my Mom 3 years ago, Everytime someones birthday comes up they say, "can you ask Heather to make that amazing cake" .... and I do, everyone absolutely loves it!!

Reviewed on Oct. 08, 2010 by jpauls01

I've made this recipe about a dozen times. My husband requests it regularly and says it tastes even better than Butter Pecan Ice Cream. I also use the Cream Cheese Frosting Recipe as my ONLY recipe for frosting now. It has been it hit everywhere I've gone with this cake!

Reviewed on May. 14, 2010 by heatherhulse1

I loved this recipe. My husband, who doesn't normally like cake polished off the rest of it (about 1/3). The toasted pecans add a lot of flavor. It isn't too sweet and is very delicious!

Reviewed on Apr. 18, 2010 by lurky27

Made this for my husband's 27th birthday. We loved it!

~ Theresa

Reviewed on Dec. 30, 2009 by iluvlemon

This cake was wonderful. Though it was a bit rich, it is moist and fluffy, and airy, and pretty simple to make! If you like butter pecan ice cream, then you will definitely like this!

Reviewed on Nov. 17, 2009 by bwilliams57

I cooked this cake for dinner at work. It was a big hit. Very moist and love all the icing. I will pick on top of my list. This ia a wonderful recipe.

Reviewed on Sep. 30, 2009 by michelle rabin

I think this cake is unique in flavor and absolutely delicious. I am making if for a bake sale this weekend, and know it will be a hit! I love Taste of Home Recipes! They have made me a much better cook! Michelle Rabin

Reviewed on Sep. 04, 2009 by kaitlyn'smommy

Reviewed on Sep. 04, 2009 by kaitlyn'smommy

This cake is moist, rich and delicious. Great cake to entertain guests. Thanks for sharing. I will make this again.

Reviewed on Mar. 30, 2009 by ssbaldridge

This cake is very good, but the recipe makes way too much frosting. And the calorie count is outrageous!

Reviewed on Mar. 09, 2009 by meg7565

This cake was soo good. It turned out very good.

Reviewed on Mar. 07, 2009 by fredandolive

I made this for Christmas. It was soooo good. The only thing I would do differently is not refridgerate it b/c it dried out a little. And watch the nuts carefully while you toast them b/c they burn easily. This was a great cake and frosting was definetly enough!!!

Reviewed on Feb. 22, 2009 by cajinbojo

I made this cake for my Dad's 80th birthday, which we celebrated at a local restaurant. Everyone loved it, including the restaurant staff and owner. It was requested again for my Mom's 80th with the same results and now I'll be making it again for my Dad. It is absolutely fantastic. I never get to bring any home everyone eats every last crumb.

Reviewed on Jan. 26, 2009 by BJS Mom

I made this cake from the recipe in the magazine. I took it to my Mom's house for the holidays. Everyone loved it. There was not a single slice left. The toasted pecans really brought out the flavor. I also added some pecans on the frosting between the layers.

Reviewed on Sep. 02, 2008 by atjawest

I made this cake following the directions exactly and added a 1/2 tsp of butter flavoring. I also did not use the cream cheese frosting, but replaced it with butter cream. Excellent!

Reviewed on Jun. 20, 2008 by mumsey fletcher

I made this recipe when 1st came out in magazine. I took it to a tea. It was awesome!!!!Taste-wonderful,picture-wonderful. There was nothing left on plate. People were asking weeks after for recipe.

Reviewed on Jun. 17, 2008 by gretcheepoo

Actually, the recipe changed on-line. My cake turned out okay, but the frosting (following the directions originally on-line which I printed out in February) was a bloody mess. Couldn't get it to spread without oozing out all over the place. What a disappointment and waste of money. Thank goodness I was only making it for my husband and I to try.

Reviewed on May. 24, 2008 by trouble2you

This is my first time leaving a comment on any recipe. I just hope someone looks at the on-line recipe before they attempt this cake from the magazine. In TOH magazine this is the ingredients:

1 1/4 cups of butter divided.

My cake didn't have toasted pecans in batter, because it said in recipe that only 2/3 cup of pecans were toasted not 2 2/3 cups. (I know if you toast nuts it brings out the favor, but that wasn't the way I read the recipe, I even asked my husband and he read it the same).

Frosting ingredients stated in magazine 2 packages (8 ounces each cream cheese) on-line it states 2 packages (one 8 ounce & one 3 ounce). In all, my cake was not what I thought it would be.

I just wonder was the recipe copied incorrectly in magazine?

I hate I wasted so much money on this cake, but it does have a beautiful picture in the mag.

Reviewed on May. 13, 2008 by Oldfrnd2

This is one of the yummiest cakes I've ever tasted! Everyone in my family loves it. The frosting is amazing!

Reviewed on Apr. 25, 2008 by reby

DH loves butter pecan ice cream, and this is his all-time favorite cake. I followed the recipe exactly the first time, but when he asked for it again a few weeks later, I had to modify it. I only used 1 cup of butter total (not to toast the pecans or in the frosting), and I made cream cheese frosting with the 1/3-less fat variety and a bit of confectioner's sugar. He said it tasted the same!

Reviewed on Apr. 15, 2008 by fourlittlemonkeysmom

My husband said it wasn't brownies (his favorite) but he wouldn't hate me if I made it again! In his language I think that means that he likes it! :)

Reviewed on Mar. 22, 2008 by Beth48

I tried this shortly after I got my TOH magazine.

I made it for my DM's 81st birthday.

I got great comments from all- including my 3 older DS's!

It was very rich, not something I would make for "everyday", but definately a keeper recipe!

~Beth~

Reviewed on Mar. 22, 2008 by millerthyme

Read the above comments (huge cake, a small piece will satisfy) and decided to make cupcakes with it. Perfect when baked for 20 minutes at 350, makes 3 dozen. Family loves them!!

Reviewed on Mar. 01, 2008 by bubblesdavis

I made this cake for my son's birthday party and it was a huge hit with the older crowd not so much for the little ones. It is very elegant and I plan to make it for my Grandmother's Birthday. Thanks for the recipe.

Reviewed on Feb. 28, 2008 by msblueribbon

Here is my version of it:

and my recipe:

1 tbsp vanilla
2 cups shredded coconut (optional)
2 cups chopped pecans (optional)

Reviewed on Feb. 27, 2008 by elisa

This cake was HUGE...and yes, the recipe called for much more icing than the cake needed. If you are a fan of butter pecan ice cream this cake is deliscous. It is very rich and only a small piece will satisfy. I would make this cake again, but not for my small family. It's much better suited for a larger gathering unless you intend you take some to the neighbors like I did!

Reviewed on Feb. 26, 2008 by GinnyA

I have been baking for years and was excited to try this cake. Unfortunately, something definitely did not taste right. The cake was okay, but the frosting tasted very strange. Plus, there was so much of it - 2 lbs of confectioners' sugar is a lot. Could there have been an error in the directions when they were printed? Or maybe I just had an off day. My apologies if I am off base here. Thank you.

Reviewed on Feb. 04, 2008 by goodmexicancook

Too sweet and the cake was not moist at all. Sorry!

Reviewed on Feb. 03, 2008 by rustyv

Reviewed on Jan. 17, 2008 by Fran33

Thanks!