Butter Pecan Layer Cake
A rich, moist, and buttery layered cake bursting with toasted pecan flavor. Perfect for celebrations or any time you want a show-stopping dessert made with simple ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup light or dark brown sugar
- ½ cup granulated sugar
- 4 large eggs room temperature
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk room temperature
- 2 teaspoons vanilla extract
- 1½ cups toasted and chopped pecans
- 4 cups powdered sugar for frosting
- 1 tablespoon heavy cream for frosting
Instructions
- Preheat oven to 350°F (175°C). Toast pecans on a baking sheet for 8–10 minutes until fragrant. Let cool.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy (3–5 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to butter mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Fold in toasted pecans gently.
- Divide batter evenly into prepared pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
- For frosting, beat butter until creamy. Gradually add powdered sugar, cream, and vanilla. Beat until light and fluffy.
- Once cakes are fully cooled, layer and frost the cake. Garnish with extra pecans if desired.
Notes
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Make sure to cool the cakes completely before frosting to prevent melting.
- This cake tastes even better after resting overnight in the refrigerator.