Best 2 Butter Pecan Layer Cake Recipes

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Welcome to the world of deliciousness, where we embark on a journey to discover the ultimate "Butter Pecan Layer Cake" recipe. This classic dessert, with its captivating layers of moist cake, luscious butter pecan frosting, and irresistible pecan crunch, will tantalize your taste buds and leave you craving more. In this article, we will guide you through the steps of creating this delectable masterpiece, providing you with tips and tricks to achieve perfection. So, gather your ingredients, preheat your oven, and let's delve into the art of baking this exquisite "Butter Pecan Layer Cake."

Here are our top 2 tried and tested recipes!

BUTTER PECAN LAYER CAKE



Butter Pecan Layer Cake image

Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

2-2/3 cups chopped pecans
1-1/4 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
1/2 teaspoon salt
1 cup whole milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Steps:

  • 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., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 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. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For 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 cake.

Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.

BUTTER TOFFEE-PECAN LAYER CAKE RECIPE - (4.4/5)



Butter Toffee-Pecan Layer Cake Recipe - (4.4/5) image

Provided by jeknudson

Number Of Ingredients 23

BROWN BUTTER TOFFEE FROSTING
1 cup unsalted butter, divided
2 cups packed dark brown sugar
1 1/4 cups heavy cream
2 tablespoons golden cane syrup (such as Lyle's Golden Syrup) or light corn syrup
1/4 teaspoon kosher salt
1 tablespoon bourbon, dark rum, or cognac (optional)
3 cups powdered sugar
1 teaspoon vanilla extract
CAKE
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup whole buttermilk
1 cup finely chopped toasted pecans
1/2 cup toffee bits (such as Heath Bits 'O Brickle Toffee Bits)
ADDITIONAL INGREDIENTS
1/2 cup toasted pecan halves
1/4 teaspoon flaky sea salt (such as Maldon), optional

Steps:

  • Prepare the Frosting: Melt 3/4 cup of the butter in a deep, heavy-duty saucepan over low. Increase heat to medium-high, and bring butter to a boil, stirring constantly. Cook, stirring constantly, until butter is fragrant and milk solids start to brown, about 5 minutes. Remove pan from heat, and stir in brown sugar, cream, syrup, salt, and, if desired, bourbon. Return pan to medium heat, and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil, stirring constantly, exactly 2 minutes. Remove mixture from heat, and pour into bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat on low speed until mixture is lukewarm, about 8 to 10 minutes. Gradually add powdered sugar and vanilla, and beat on low speed until combined after each addition. Beat until frosting is completely cool and consistency is thick, creamy, and spreadable, 6 to 10 minutes. Add remaining 4 tablespoons butter, 1 tablespoon at a time, and beat on medium speed until fully incorporated after each addition. Cover frosting, and let stand at room temperature until ready to use. Prepare the Cake: Preheat oven to 350°F. Lightly coat 2 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, baking powder, and salt in a medium bowl. Set aside. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until thick and creamy, 4 to 5 minutes. Add eggs, 1 at a time, and beat on medium speed until well blended after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low just until smooth after each addition. (Do not overbeat or the cake will be tough.) Fold in chopped pecans and toffee bits. Divide batter evenly between cake pans, smoothing surface. Bake in preheated oven until a wooden pick or cake tester inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 1 hour. Place 1 cake layer on a serving plate; spread evenly with 1 heaping cup of frosting. Chill 15 minutes. Top with remaining cake layer, and frost top and sides of cake with remaining frosting. Sprinkle pecan halves in a ring around top edge of cake. If desired, crush sea salt with your fingers, and sprinkle over pecans. Serve immediately, or store, covered, at room temperature for 3 to 5 days. Prep Tip Make the frosting first to give it a chance to firm up as it cools while you prepare and bake the cake layers.

Tips for Baking a Perfect Butter Pecan Layer Cake:

- Use fresh, high-quality ingredients, especially the butter and pecans. This will make a big difference in the flavor of the cake. - Make sure the butter is at room temperature before creaming it with the sugar. This will help the butter and sugar to incorporate evenly, creating a smooth, light batter. - Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined. - Bake the cake layers in a preheated oven. This will help to ensure that the layers bake evenly. - Let the cake layers cool completely before assembling and frosting the cake. This will help the layers to set and make it easier to handle. - Use a generous amount of frosting between the layers and on top of the cake. This will help to keep the cake moist and flavorful. - Decorate the cake with chopped pecans, praline, or other desired toppings.

Conclusion:

These tips will help you bake a delicious and beautiful butter pecan layer cake that is perfect for any occasion. With its rich, buttery flavor and crunchy pecans, this cake is sure to be a hit with everyone who tries it. So next time you're in the mood for a special dessert, give this recipe a try. You won't be disappointed. And remember, with a little practice, you'll be able to master the art of baking butter pecan layer cake and impress your friends and family with your culinary skills. So don't be afraid to experiment and have fun in the kitchen!

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