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Butter Pecan Layer Cake Recipe
Butter Pecan Layer Cake Recipe photo by Taste of Home

Butter Pecan Layer Cake Recipe

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4.5 17
Publisher Photo
Pecans and butter give this cake the same irresistible flavor as the popular ice cream. —Becky Miller, Tallahassee, Florida
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 2-2/3 cups chopped pecans
  • 1-1/4 cups butter, softened, divided
  • 2 cups sugar
  • 4 large 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

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.

Directions

  1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Butter Pecan Cake in Country Woman November/December 1997, p31

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.

Reviews for Butter Pecan Layer Cake

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 29, 2015

"Five stars"

MY REVIEW
Reviewed Oct. 23, 2015

"I followed the recipe exactly and floured and greased pans and the cake stuck to bottom of the pan! I've baked many layrr cakes and never had this issue. I was making it for family reunion but now it's useless and I'll never make this again. Total waster of time and ingredients"

MY REVIEW
Reviewed Oct. 5, 2015

"The cake itself is amazing but only leave the pecans in oven 15 minutes. The icing was entirely too sweet and the recipe calls for way too much of it. I halved the icing recipe and have leftovers still. Also the icing was too thin and the pecans made it heavy so it didn't stick well to the sides of my cake and ran off (it was refridgerated overnight before icing) I would probably opt for a less sweet buttercream icing and use leftover pecans to garnish. They aren't cheap so I wouldn't buy as much pecans either Next time. I didn't have the round cake pans so used a 9x13 and added 10-15 minutes. I am definitely making this again just tweeking it to perfection."

MY REVIEW
Reviewed Jan. 25, 2015

"WOW THIS IS A MUST TRY AND CONGRATS MRS. MILLER I'M FROM TALLAHASSEE TOO...BLESSINGS, LOOKS DELICIOUS"

MY REVIEW
Reviewed Jun. 15, 2014

"i made this for the first time the other day and thought it was the best thing on the planet. the frosting is to die for. they ate it at work so fast i only got 1 piece"

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