If you’re looking for a dessert that brings warmth and comfort, look no further than butter pecan cake. This luscious cake combines the buttery taste of pecans with a moist, rich texture that will leave your guests wanting more. Perfect for birthdays, holidays, or cozy evenings at home, this cake is sure to impress. Let’s dive into the ingredients and steps to create this delectable treat!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Servings and Cooking Time
This butter pecan cake serves 10-12 people, with a preparation time of 20 minutes and a baking time of 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g fat, 34g carbohydrates, and 6g protein. This is calculated for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Stir in the vanilla extract and mix until smooth.
- Fold in the toasted pecans gently.
- Divide the batter evenly between the prepared pans.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with almond flour for a gluten-free version. Additionally, using coconut milk instead of buttermilk will give a unique flavor while keeping it dairy-free.
Serving and Pairings
This butter pecan cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served alongside a hot cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store any leftover butter pecan cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Reheat slices in the microwave for a few seconds before serving, or enjoy it cold.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect texture and taste.
- Skipping toasting the pecans can result in less flavor.
- Not letting the cake cool properly before frosting can cause the frosting to melt.
- Using cold eggs can prevent proper mixing; always use room temperature.
Helpful Tips
- Measure flour by spooning it into the cup and leveling it off for accuracy.
- Use a kitchen scale for precise measurements, especially for baking.
- Let the cake cool completely before adding any frosting.
- Store pecans in the fridge to keep them fresh longer.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to balance the flavors.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Can I freeze butter pecan cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
What frosting goes well with butter pecan cake?
Cream cheese or buttercream frosting pairs beautifully with the rich flavors of the cake.
How long can I store the cake?
The cake can be stored at room temperature for up to three days or in the refrigerator for about a week.
Conclusion
Butter pecan cake is more than just a dessert; it’s a slice of comfort that brings joy to any occasion. With its rich flavor and moist texture, this cake is sure to become a favorite in your household. Try it today and savor the delightful taste of this classic treat!
Butter Pecan Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans toasted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Stir in the vanilla extract and mix until smooth.
- Fold in the toasted pecans gently.
- Divide the batter evenly between the prepared pans.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Nutrition
