Butter Pecan Cake
Author: 
 
Ingredients
  • 2 & ⅔ cups chopped pecans
  • 1 & ¼ cups butter, softened, divided
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup WHOLE milk
  • FROSTING:
  • 1 cup butter, softened (do not microwave)
  • 8 to 8 & ½ cups confectioners’ sugar
  • 1 can (5 ounces) evaporated milk
  • 2 teaspoons vanilla extract
Instructions
  1. Directions:
  2. Place pecans and ¼ cup butter in a baking pan.
  3. Bake at 350 for 10-15 minutes or until toasted, stirring frequently. Set aside.
  4. In a large bowl, cream sugar and remaining butter until light and fluffy.
  5. Add 1 egg at a time, beating well after each addition.
  6. Stir in vanilla.
  7. Combine the flour, baking powder and salt.
  8. Add to the creamed mixture alternately with milk.
  9. Beat well after each addition.
  10. Stir in 1 & ⅓ cups of toasted pecans.
  11. Pour into 3 greased and floured 9-inch round baking pans.
  12. Bake at 350 for 25 to 30 minutes or until a toothpick inserted comes out clean.
  13. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  14. FROSTING:
  15. Cream butter and confectioners’ sugar in a large bowl.
  16. Add milk and vanilla.
  17. Beat until smooth.
  18. Stir in remaining toasted pecans.
  19. Spread frosting between layers and over top and sides of cake.
  20. (I used an extra heaping ⅓ cup of pecans to sprinkle on center top of the cake, maybe a 4-inch circle.)
Recipe by Hopelessly Hopeful at https://www.hopelessly-hopeful.com/2020/11/16/butter-pecan-cake/