Introduction to Butter Pecan Cake
There’s something magical about a slice of Butter Pecan Cake that brings warmth to any gathering. As a busy mom, I know how precious time is, and this cake is a delightful solution for those hectic days when you want to impress your loved ones without spending hours in the kitchen. The rich, buttery flavor combined with the crunch of toasted pecans creates a dessert experience that feels indulgent yet comforting. Whether it’s a family celebration or a simple weeknight treat, this cake is sure to become a cherished favorite in your home.
Why You’ll Love This Butter Pecan Cake
This Butter Pecan Cake is not just a dessert; it’s a celebration of flavors that come together effortlessly. With simple ingredients and straightforward steps, it’s perfect for busy days when you crave something sweet without the fuss. The moist texture and rich taste will have your family asking for seconds. Plus, it’s versatile enough to suit any occasion, making it a go-to recipe in my kitchen!
Ingredients for Butter Pecan Cake
Gathering the right ingredients is the first step to creating a delicious Butter Pecan Cake. Here’s what you’ll need:
- Unsalted butter: This is the star of the show, providing that rich, creamy flavor. Make sure it’s softened for easy mixing.
- Granulated sugar: Sweetness is key! You can also use brown sugar for a deeper flavor if you prefer.
- Large eggs: They help bind the ingredients together and add moisture to the cake.
- All-purpose flour: The foundation of your cake, giving it structure. You can substitute with gluten-free flour if needed.
- Buttermilk: This adds a lovely tang and keeps the cake moist. If you don’t have buttermilk, a mix of milk and vinegar works well.
- Vanilla extract: A splash of this adds warmth and enhances the overall flavor.
- Baking powder and baking soda: These leavening agents help the cake rise, making it light and fluffy.
- Salt: Just a pinch to balance the sweetness and enhance the flavors.
- Pecans: Chopped and toasted, they add a delightful crunch and nutty flavor. Toasting them brings out their natural oils and enhances their taste.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Butter Pecan Cake
Now that you have your ingredients ready, let’s dive into the delightful process of making this Butter Pecan Cake. Follow these simple steps, and you’ll have a scrumptious dessert that will impress everyone!
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease two 9-inch round cake pans. I like to use a bit of butter or cooking spray to make sure the cakes come out easily.
Step 2: Cream Butter and Sugar
In a large mixing bowl, add your softened unsalted butter and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This step is crucial as it incorporates air, giving your cake that lovely texture. It should take about 3-5 minutes.
Step 3: Add Eggs
Next, it’s time to add the eggs. Crack them in one at a time, mixing well after each addition. This helps to ensure that each egg is fully incorporated before adding the next. You’ll notice the batter becoming smoother and richer with each egg!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important to evenly distribute the leavening agents. It also helps to prevent clumps in your cake batter, ensuring a smooth and even bake.
Step 5: Mix Dry and Wet Ingredients
Now, it’s time to combine everything! Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method helps to keep the batter smooth and prevents overmixing, which can make the cake dense.
Step 6: Add Flavor and Pecans
Stir in the vanilla extract and your toasted pecans. The aroma of the vanilla will fill your kitchen, and the pecans will add that delightful crunch. Make sure they’re evenly distributed throughout the batter for that perfect bite!
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for an even bake. Place them in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The anticipation will be worth it!
Step 8: Cool the Cakes
Once baked, allow the cakes to cool in the pans for about 10 minutes. This makes them easier to remove. After that, carefully transfer them to wire racks to cool completely. This step is essential to prevent sogginess and ensures a perfect texture for your Butter Pecan Cake.
Tips for Success
- Always use room temperature ingredients for better mixing.
- Don’t skip toasting the pecans; it enhances their flavor significantly.
- Check your cake for doneness a few minutes early to avoid overbaking.
- Let the cakes cool completely before frosting to prevent melting.
- For a fun twist, try adding chocolate chips or a hint of cinnamon!
Equipment Needed
- Two 9-inch round cake pans (you can use square pans if that’s what you have).
- Electric mixer (a whisk works too, but it’ll take longer).
- Mixing bowls (a large one for wet ingredients and a medium one for dry).
- Measuring cups and spoons for accuracy.
- Spatula for smooth batter transfer.
Variations of Butter Pecan Cake
- Brown Sugar Butter Pecan Cake: Swap granulated sugar for brown sugar to add a deeper, caramel-like flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities.
- Vegan Butter Pecan Cake: Replace eggs with flaxseed meal and use plant-based butter and non-dairy milk for a vegan-friendly version.
- Chocolate Chip Butter Pecan Cake: Fold in some chocolate chips for a delightful twist that adds richness to the cake.
- Cinnamon Spice Variation: Add a teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
Serving Suggestions for Butter Pecan Cake
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
- Serve with a drizzle of caramel sauce for an extra touch of sweetness.
- Accompany with a cup of freshly brewed coffee or tea for a cozy afternoon treat.
- Garnish with whipped cream and a sprinkle of toasted pecans for an elegant presentation.
- Slice and serve on a beautiful cake stand to impress your guests!
FAQs about Butter Pecan Cake
As you embark on your baking adventure with Butter Pecan Cake, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers to guide you along the way!
Can I make Butter Pecan Cake ahead of time?
Absolutely! This cake stores well. You can bake it a day in advance and keep it covered at room temperature. Just frost it right before serving for the best flavor and texture.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
How do I store leftover Butter Pecan Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just remember to bring it back to room temperature before serving!
Can I freeze Butter Pecan Cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. Just thaw it in the fridge overnight before enjoying!
What frosting pairs well with Butter Pecan Cake?
This cake is delicious with cream cheese frosting or a simple glaze. You can also try a buttercream frosting for a richer taste. The options are endless, so feel free to get creative!
Final Thoughts
Baking this Butter Pecan Cake is more than just a recipe; it’s an experience filled with joy and warmth. The aroma of butter and toasted pecans wafting through your kitchen creates a cozy atmosphere that invites everyone to gather around. Each slice is a reminder of the love and care you put into it, making it perfect for celebrations or quiet family moments. I hope this cake brings as much happiness to your home as it has to mine. So, roll up your sleeves, embrace the process, and enjoy every delicious bite of this delightful creation!
Print
Butter Pecan Cake: Indulge in Irresistible Flavor!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist butter pecan cake that combines the flavors of butter and toasted pecans for a delightful dessert experience.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped and toasted
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Stir in the vanilla extract and toasted pecans until evenly distributed.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
- For added flavor, you can use brown sugar instead of granulated sugar.
- Make sure to toast the pecans for enhanced flavor.
- This cake pairs well with cream cheese frosting or a simple glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
