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Pecan Cake with Cookie Butter Frosting

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

20 servings

Updated: Oct. 19, 2022
My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
Pecan Cake with Cookie Butter Frosting
Pecan Cake with Cookie Butter Frosting Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup pecan halves
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup butter, softened
  • 4 large eggs, room temperature
  • 1/4 cup maple syrup
  • 2 tablespoons 2% milk
  • 1-2/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 cup Biscoff creamy cookie spread
  • 1/4 cup 2% milk

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
  2. Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack.
  4. In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.

Test Kitchen tips
  • This dense cake has a hint of maple flavor and a sweet cookie butter frosting.
  • If you don't have reduced-fat milk on hand, fat-free or whole milk can be used instead.

    • Nutrition Facts

    1 piece: 363 calories, 21g fat (10g saturated fat), 74mg cholesterol, 259mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.