One of my dad’s favorite flavors is butter pecan, and for good reason! So when I came across these recipes online, I knew I had to make it for Father’s Day. If you enjoy the butteryness and crunchy pecan flavor of Butter Pecan ice cream, you’ll really enjoy this cake!
TIP: Don’t skip toasting your pecans before using them in baking. The heat draws the nuts’ oils up to the surface, resulting in richer flavor and a crunchier nut. It makes a huge difference!
Butter Pecan Cake
(Original recipe: Taste of Home)
1-1/3 C chopped pecans
1-1/4 C butter, softened, divided
2 C sugar
4 large eggs, room temperature
2 tsp vanilla extract
3 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C milk
Place chopped pecans and 1/4 cup butter in a baking pan. Bake at 350°F for 10-15 minutes or until toasted, stirring frequently; set aside. (NOTE: if you’re making the cream cheese frosting, as well, we recommend toasting 1 C of chopped pecans at this point, as well.)
In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in toasted pecans.
Pour into 3 greased and floured 9-inch round baking pans. Bake at 350°F for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Pecan Cream Cheese Frosting
(Original recipe: Cooking Classy)
1 C (226g) butter, nearly at room temperature
12 oz cream cheese , nearly at room temperature
1 tsp vanilla extract
5 C (620g) powdered sugar
1 C (56g) pecan halves, toasted and chopped
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy. Fold in pecan halves until combined and it’s ready to cover your cake!