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Toasted Butter Pecan Cake

 Toasted Butter Pecan Cake
If you like butter pecan ice cream, you'll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting. —Phyllis Edwards, Fort Valley, Georgia
12-16 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup plus 2 tablespoons butter, softened, divided
  • 2-2/3 cups chopped pecans
  • 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 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 McCormick® Pure 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.

2 of 2

Toasted Butter Pecan Cake (continued)

Directions (continued)

  • 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.