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Butter Pecan Layer Cake

 Butter Pecan Layer Cake
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
12-16 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 2-2/3 cups chopped pecans
  • 1-1/4 cups butter, softened, divided
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure 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

2 of 2

Butter Pecan Layer Cake (continued)

Directions (continued)

  • 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.