Description
This Butter Pecan Cake is a rich, moist dessert packed with the warm flavors of butter, brown sugar, and toasted pecans. It’s the perfect treat for any occasion, offering a sweet, nutty flavor with a tender crumb that will satisfy your dessert cravings. It’s simple to make and even easier to enjoy!
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir until smooth.
- Gently fold in the chopped pecans.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Pecans: Toasting the pecans slightly before folding them into the batter will bring out a deeper, richer flavor.
- Frosting: While this cake is delicious on its own, a simple cream cheese frosting or a drizzle of caramel sauce would make it even more decadent.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Substitute: If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic the tangy effect.
- Prep Time: 20 minutes
- Cook Time: 1 hour
