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Butter Pecan Cake

A moist and flavorful cake with rich butter, toasted pecans, and a hint of vanilla, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Add eggs one at a time.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk Room temperature milk works best.
  • 2 cups pecans, chopped and toasted Do not skip toasting the pecans.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream the softened butter and sugar together until fluffy, about 3-5 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
  6. Fold in the toasted pecans.
Baking
  1. Pour the batter into a greased 9x13 inch baking dish (or divide into two round cake pans).
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
  2. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Patience is key when cooling; this prevents the cake from falling apart when cut. You can also add a splash of bourbon or chocolate chips for variation.