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Toasted Butter Pecan Cake Recipe

Toasted Butter Pecan Cake Recipe photo by Taste of Home

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—Phyllis Edwards, Fort Valley, Georgia

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Toasted Butter Pecan Cake Recipe

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

Yield: 12-16 Servings

25 25 50

Ingredients

1 cup plus 2 tablespoons butter, softened, divided
2-2/3 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
6-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

Directions

In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
Spread evenly into three greased and waxed paper-lined 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, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 slice equals 786 calories, 43 g fat (19 g saturated fat), 130 mg cholesterol, 351 mg sodium, 96 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Toasted Butter Pecan Cake in Taste of Home February/March 2008, p7

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Reviews for Toasted Butter Pecan Cake

Toasted Butter Pecan Cake

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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

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