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Butter Pecan Cake

This Butter Pecan Cake offers a delightful blend of sweet and nutty flavors, perfect for any occasion. Easy to make and irresistibly delicious!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for easy creaming.
  • 2 cups granulated sugar
  • 4 large eggs Add one at a time for best results.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Sifted for better texture.
  • 1 tablespoon baking powder Check the expiration for maximum rising.
  • 1/2 teaspoon salt
  • 1 cup buttermilk See notes for a substitute.
  • 1 cup chopped pecans, toasted Toast for enhanced flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs, one at a time, mixing well after each addition, then blend 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 creamed butter and sugar, alternating with the buttermilk, starting and ending with the dry ingredients.
  6. Gently fold in the toasted pecans.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  4. Serve as is or with powdered sugar or frosting according to your preference.

Notes

To make buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This cake is versatile; consider adding chocolate chips or cinnamon for a unique twist.