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Butter Pecan Cake Recipe

Butter Pecan Cake Recipe
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This Butter Pecan Cake is a moist and tender dessert featuring a rich buttery base combined with toasted pecans for a delightful crunch and nutty flavor. Easy to bake with simple pantry staples, this cake is perfect for birthdays, gatherings, or as a cozy treat to bring warmth and comfort to your table. With versatile variations and quick preparation, it’s a classic recipe sure to impress.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature

Nuts

  • 1 cup chopped pecans, toasted

Instructions

  1. Prepare the Pecans: Toast the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until they are fragrant and lightly browned. Set aside to cool while preparing the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a uniform rise.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter and sugar on medium speed until fluffy and light in color, about 3 to 5 minutes. This incorporates air, creating a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for warmth and fragrance.
  5. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and keep the cake tender.
  6. Fold in Pecans: Carefully fold the toasted pecans into the batter to evenly distribute the nutty texture throughout the cake batter.
  7. Bake: Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before serving.

Notes

  • Always use fresh pecans for the best flavor and crunch.
  • Do not skip the buttermilk, as it tenderizes the crumb and adds a subtle tangy balance.
  • Use room temperature ingredients—butter, eggs, and buttermilk—for smoother mixing.
  • Gently fold pecans into the batter rather than stirring to preserve their texture.
  • Ovens vary; start checking for doneness a few minutes before the recommended baking time.

Nutrition

Keywords: Butter Pecan Cake, Toasted Pecan Cake, Nutty Cake, Moist Cake, Homemade Cake, Classic Dessert, Easy Cake Recipe

Find it online: https://cherrycooks.com/butter-pecan-cake-recipe/