The Best Butter Pecan Cake Recipe ๐ฐ
Prepare yourself for a culinary adventure with this exquisite Butter Pecan Cake recipe! Perfect for dessert enthusiasts and anyone with a sweet tooth, this cake promises to elevate your taste buds to cloud nine. ๐
Overview:
- Preparation Time: 1 hour
- Cooking Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Serves: Makes 1 delicious cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Pecans | 2 cups |
| Butter | 3/4 cup |
| Margarine | 2 sticks |
| Sugar | 4 cups |
| Eggs | 3 |
| Flour | 3 cups |
| Baking powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Milk | 1 cup |
| Vanilla | 3 teaspoons |
| Butter | 5 tablespoons |
| Flour | 1/4 cup |
| Milk | 3 cups |
| Vanilla | 1 teaspoon |
| Sugar | 1 cup |
| Fat-free Cool Whip | 1 container |
Instructions:
Preparing the Pecans:
- Preheat your oven to 350ยฐF (175ยฐC).
- In a shallow baking pan, place the 1/4 cup (1/2 stick) of butter along with the chopped pecans.
- Roast the pecans in the oven for 15-20 minutes, ensuring to stir them and the melted butter occasionally until they emanate a delightful toasty aroma.
- Be vigilant towards the end to prevent over-browning.
- Once done, remove the pecans from the pan and set them aside to cool.
Baking the Cake Layers:
- Grease and flour three 8 or 9-inch round cake pans to prevent sticking.
- In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2 sticks) of butter until smooth and creamy.
- Gradually add in the 2 cups of sugar, ensuring thorough creaming.
- Beat in the eggs one at a time, incorporating each one well into the mixture.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Combine the 2 teaspoons of vanilla with the milk.
- Alternately add the flour mixture and milk mixture to the batter in thirds, blending well after each addition.
- Gently fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
- Divide the batter evenly into the prepared cake pans.
- Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before removing them from the pans.
Crafting the Frosting:
- In a medium saucepan over low-medium heat, melt 1 1/2 tablespoons of butter.
- Stir in the flour until all the flour is moistened and slightly colored by the butter.
- Gradually add the milk, stirring constantly to avoid lumps and ensuring each addition is fully incorporated before adding more.
- Continue this process until all the milk is added, and the mixture thickens to a smooth consistency.
- Transfer the mixture to the small bowl of an electric mixer, beating to remove any remaining lumps.
- Allow the mixture to cool completely.
- Once cooled, add in the teaspoon of vanilla followed by the softened butter.
- Incorporate the 1 cup of sugar and beat at medium speed for about 2 minutes until the mixture turns fluffy and the sugar grains dissolve.
- Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
Assembling the Cake:
- Fill and frost the top of the cake with the prepared frosting.
- For an extra indulgent touch, serve slices of this heavenly Butter Pecan Cake with your favorite brand of butter pecan ice cream, and savor every divine bite!
This Butter Pecan Cake recipe is a labor of love, but the end result is pure bliss on a plate. Share it with loved ones and watch their faces light up with delight! Enjoy the sweet symphony of flavors and textures in every mouthful. Cheers to decadent desserts and unforgettable moments shared around the table! ๐
