Delicious Southern Vanilla Butter Pecan Cake Recipe
Indulging in a slice of Southern Vanilla Butter Pecan Cake is like experiencing a delightful blend of rich flavors and comforting textures. This cake stands out in dessert gatherings, its moist and buttery nature paired with the crunchy pecans offers an unforgettable taste.
Ingredients
Scale
- 2½ cupsall-purpose flour
- 2½ teaspoonsbaking powder
- ½ teaspoonsalt
- 1 cupunsalted butter, softened
- 2 cupsgranulated sugar
- 4large eggs
- 1 tablespoonpure vanilla extract
- 1 cupwhole milk
- 1½ cupschopped toasted pecans
- 1 cupunsalted butter, softened (for frosting)
- 4 cupspowdered sugar (for frosting)
- ¼ cupheavy cream (for frosting)
- 1 tablespoonvanilla bean paste (for frosting)
- Pinch of salt (for frosting)
- ½ cupsweetened condensed milk (for drizzle)
Instructions
- Start by preheating your oven to 350°F (175°C). While it heats, grease and flour your three 8-inch round cake pans.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- In a larger mixing bowl, beat the softened unsalted butter along with granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry flour mixture to the butter mixture, alternating it with the whole milk. Fold in the chopped toasted pecans.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes.
- Cool the cakes in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt. Beat until fluffy.
- Assemble the cake by layering frosting between the three layers, then cover the top and sides with the remaining frosting. Drizzle with sweetened condensed milk.
- Garnish with extra toasted pecans and enjoy!
Notes
Ensure all ingredients are at room temperature for even mixing. Store leftover cake in an airtight container for up to three days.
Nutrition
- Calories: 500 kcal
- Protein: 6 g