Carol's Butter Pecan Cake

Carol's Butter Pecan Cake

39 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Carol
Recipe by  Carol

“This is a cake that can be served anytime.”

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Ingredients

Adjust Servings

Original recipe yields 3 - 9 inch layer cake

Directions

  1. Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
  3. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
  4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
  5. To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

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Reviews (39)

Rate This Recipe
DACCSHUMANN
32

DACCSHUMANN

This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination.

Lori
21

Lori

This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.

Amanda T.
15

Amanda T.

I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!! The only changes I suggest..for a lighter, more airy texture is to use self-rising flour and omit the backing powder...or use cake flour...i believe 1 cup AP flour = 1 cup + 1 TB of cake flour. Anyways...great cake!! I looove it with a caramel filling and butter frosting or caramel icing too...yummm~!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 596 cal
  • 30%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 77.2 g
  • 25%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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Amazing Pecan Coffee Cake

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Lemon Cake with Lemon Filling and Lemon Butter Frosting