Description
This butter pecan cake is rich, moist, and full of buttery toasted pecans with a delicate vanilla flavor, making it the perfect treat for any occasion.
Ingredients
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 ½ cups pecans, chopped and toasted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Cream the softened butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
If you don’t have buttermilk, substitute with a mixture of 1 cup regular milk and 1 tablespoon lemon juice or vinegar.
For a richer flavor, substitute buttermilk with sour cream or yogurt.
Try adding caramel sauce or cream cheese frosting for extra sweetness.
To add more texture, fold in chopped chocolate or mix in other nuts like walnuts or almonds.
For a festive touch, dust with powdered sugar or top with a light glaze made with vanilla and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
