I made this butter pecan cake for a friend’s birthday a few days ago. By now, I already mastered the perfect way of making this cake so it really looked good and it really tasted amazing! I didn’t add a bit of color just like what my friend did, but you can if you want to. This cake is perfect for dessert too, whether it’s for an afternoon snack or for an after-dinner dessert.
Well, this butter pecan cake is a sure winner in parties and gatherings. I am sure it’s going to be a best seller in any other way too.
Thank you for this recipe, Facebook! My family and my friends enjoyed this recipe.
Ingredients
2-2/3 c Fisher chopped pecans
3 c Golall-purpose purpose flour
1-1/4 c Land O Lakes softened butter
2 tsp Clabber Girl baking powder
FROSTING
8-8 1/2 c Domino confectioners’ sugar
15oz. can Eagle Brand evaporated milk
Instructions
1. Place pecans and 1/4 cup butter in baking pan; bake at 350 for 20-25 minutes, stirring often.
2. Cream sugar and remaining butter; add eggs one at a time, beating well after each addition.
3. Combine flour, baking powder and salt; add to cream mixture, alternating with milk. Stir in vanilla and 1 1/3 cups of toasted pecans.
4. Pour batter into 3 greased and floured 9′ cake pans. Bake at 350 for 25-30 mins. Remove from pans.
5. FROSTING: Cream butter and sugar; add milk and vanilla. Beat until smooth. Stir in remaining pecans. Spread frosting between layers as well as on top and sides.
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Quick Tip: If you want more color for your cake, you can add food coloring to your frosting.
Thank you to Recreating Happiness for this amazing photo.
