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Butter Pecan Layer Cake


Butter Pecan Layer Cake

This butter pecan cake is made with lots of toasted, buttery pecans. It’s a two-layer
cake frosted with a buttery pecan frosting. A small amount of brown sugar goes into the cake, along with butter, pecans, and eggs. It’s an easy classic layer cake.

This Browned Butter Pecan Layer Cake has three layers of buttery vanilla cake filled with toasted pecans that are covered with a delicious browned butter frosting! It’s the perfect cake for the holidays!

Ingredients:


2-2/3 cups chopped pecans

1-1/4 cups butter, softened, divided

2 cups of sugar

4 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

FROSTING:

1 cup butter, softened

8 to 8-1/2 cups confectioners’ sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

Instructions:

1- Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.

2- In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

3- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4- For the frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of the cake.

Enjoy...