Butter Pecan Layer Cake
Total TimePrep: 40 min. Bake: 25 min. + cooling
This is a great special occasion cake. It looks and tastes exquisite, but is very straightforward to make. But sure to measure ingredients precisely, that is the key to success in cake recipies.
The recipe from this site was a little different. Two layers, 2 eggs (room temp) and less ingredients of all the others. Followed this recipe to the letter...SO DRY. Taste was OK, but cake was dense. I like my cakes light . Made it for family gathering, but won't use it. I have made other recipes from this site with great results.
I have to agree I didn’t use vanilla extract instead I used rum extract and it gave it a stronger flavor. Next time I’m going to try it with butter pecan extract
No shade to the Baker that used almond flavoring, BUT why would I use that when it's supposed to taste like pecans. I bought all natural pecan flavoring and put it in the cake and frosting, plus the vanilla. It's incredible and bursting with flavor.
To the Lady that started she used cake flour instead of plain flour that is the reason your cake was tough. Next time use the correct flour.
I love it! My mother used to buy a cake at to store made with walnuts and whipped cream and I can't find it anymore and I can't remember what it was called. It looked so similar to this cake. All so creamy n moist with walnuts. I wish someone knew what this was called and could tell me.
I see a lot ppl complaining about the lack of flavor. I have a Similar recipe that I made myself that always gets rave reviews. I use almond flavoring as opposed to vanilla and I also use a cream cheese frosting w a touch of almond flavor. I toast my pecans I BUTTER on the stove top. Lightly just to get the flavor released. Always delicious.
I thought this cake was better than I expected. I made a half recipe and used Half-and-Half instead of whole milk (it was all I had). I toasted my pecans in an 8" X 8" glass pan for 15 minutes while I assembled the cake. Once out of the oven, I added my pecans and poured the batter into the same glass pan. Perhaps because I used Half-and-Half, my bake time became 45 minutes. I didn't make the frosting; the cake was sweet enough.
Delicious cake recipe! As other reviewers suggested, I cut the icing recipe in half. I would probably replace some of the confectioners sugar with brown sugar next time to deepen the flavor a tad.
I made the cake just like the recipe but it turned out to tuff it wasn't flakey at all . Idk what happened. I used cake flour and fresh ingredients idk but it tasted good