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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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(11-20) of 32 reviews

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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.

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