Toasted Butter Pecan Cake

If you like butter pecan ice cream, you'll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting.


12 to 16 servings

Cake Ingredients

1 cup plus 2 tablespoons butter, softened, divided
2 2/3 cups chopped pecans
2 cups granulated (white) sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk

Frosting Ingredients

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
6 1/2 cups confectioners' (powdered) sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk


Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans then line with wax paper.

In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans. Spread evenly into prepared cake pans.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 30 minutes
Cool Time: 1 hour


Store in the refrigerator.

Nutritional Information

Amount per serving: Calories 786, Fat 43 g (Saturated Fat 19 g), Cholesterol 130 mg, Sodium 351 mg, Carbohydrate 96 g, Fiber 3 g, Protein 8 g.

Recipe Courtesy Of

Phyllis Edwards, Fort Valley, Georgia

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