Best 6 Pecan Cake With Cookie Butter Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTER PECAN CAKE



Butter Pecan Cake image

Make and share this Butter Pecan Cake recipe from Food.com.

Provided by Zewbiedoo

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) package betty crocker butter pecan cake mix
1 (16 ounce) can betty crocker coconut pecan frosting
3 eggs
1/2 cup oil
1 cup water

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients together -- yes, the frosting too!
  • Pour into greased bundt pan.
  • Bake 60 minutes at 350°F.
  • Serve with whipped cream, if desired.

PECAN CAKE WITH COOKIE BUTTER FROSTING



Pecan Cake with Cookie Butter Frosting image

My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. -Natalie Larsen, Columbia, Maryland

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 15

1/2 cup pecan halves
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup maple syrup
2 tablespoons 2% milk
1-2/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup Biscoff creamy cookie spread
1/4 cup 2% milk

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.

Nutrition Facts : Calories 363 calories, Fat 21g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 259mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERNUT PECAN CAKE WITH CLASSIC BUTTERCREAM FROSTING



Butternut Pecan Cake with Classic Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 10 servings

Number Of Ingredients 18

2 sticks (1 cup) unsalted butter, cut into chunks, plus more for buttering the pans
16 ounces all-purpose flour (about 3 1/2 cups plus 3 tablespoons)
2 1/2 teaspoons baking powder
22 ounces granulated sugar (about 3 cups plus 2 tablespoons)
3/4 teaspoon salt
1 1/2 cups milk
1 cup egg whites (from about 10 large eggs)
2 tablespoons vegetable oil
1 1/2 tablespoons vanilla bean paste
1/2 cup pecans, chopped
3 tablespoons unsalted butter
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
Pinch salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla bean paste
2 tablespoons milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the sides and bottoms of two 8-inch round cake pans. Line the bottoms and sides with parchment if desired (for easy removal).
  • Add the flour, baking powder, granulated sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and combine well. In a separate bowl, combine the milk, egg whites, vegetable oil and vanilla bean paste and whisk to combine. Set aside.
  • Turn the mixer to low and add the chunks of butter slowly to the dry mix. Continue to beat on low until there are no chunks of butter remaining and the mixture becomes crumbly. Add a third of the wet ingredients to the bowl and then turn the speed to medium. Mix until a light paste forms, scraping down the sides of the bowl. Add half of the remaining wet ingredients and beat on medium-high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  • Add the remaining wet ingredients and beat on medium speed for 5 minutes. Divide the batter evenly between the two prepared cake pans and bake until a skewer comes out clean and the sides have begun to pull away from the sides of the pans, 40 to 50 minutes. Cool in the pans on a rack, 10 minutes, then invert onto the rack to remove the pans and parchment and cool completely.
  • For the filling: Roast the pecans in the butter in a skillet over medium-high heat. Add the condensed milk and stir constantly until the mixture thickens. Remove from the heat and stir in the vanilla extract and salt. Cool completely before using.
  • For the buttercream: Beat the butter with a hand mixer, the paddle attachment of a stand mixer or a wooden spoon until smooth and fluffy. Gradually beat in the confectioners' sugar until fluffy. Beat in the vanilla bean paste. Pour in the milk and beat for an additional 3 to 4 minutes.
  • To assemble: With a long serrated knife, split each cake layer horizontally into 2 layers. Place 1 layer on a cake plate and top generously with filling. Place another layer on top; top with more filling. Continue in this manner until you place the final layer of cake. Frost the cake all over with the buttercream. Serve at room temperature.

BUTTER PECAN CAKE



Butter Pecan Cake image

My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

3 tablespoons butter, melted
1-1/3 cups chopped pecans
2/3 cup butter, softened
1-1/3 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
1-1/2 teaspoons vanilla extract
BUTTER PECAN FROSTING:
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
3/4 teaspoon vanilla extract

Steps:

  • Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.

CAROL'S BUTTER PECAN CAKE



Carol's Butter Pecan Cake image

This is a cake that can be served anytime.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 ¼ cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
¼ cup butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups sifted confectioners' sugar
⅓ cup heavy whipping cream

Steps:

  • Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
  • Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
  • Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
  • To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g

SPICED PECAN CAKE WITH PECAN ICING



Spiced Pecan Cake With Pecan Icing image

This cake is a lot of work !!! But it is well worth it for that special occasion! Although I found this in the March, 1984 issue of Bon Appetit, when it first came out, but it REALLY comes from Paul Prudhomme's first cookbook, the one that started the whole international Cajun cooking craze. Regardless of quoted times, this takes all day to make, on and off.

Provided by Toby Jermain

Categories     Dessert

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

2 cups coarsely chopped pecans, see note
1/4 cup brown sugar, firmly packed,see note
2 tablespoons ground cinnamon, see note
1 teaspoon freshly grated nutmeg, see note
1 cup unsalted butter, room temperature,see note
3 tablespoons vanilla extract, see note
2 cups sugar
3 cups sifted unbleached flour
2 tablespoons baking powder
1 cup milk, plus
2 tablespoons milk
3 egg whites, room temperature (save yolks for frosting)
1 cup water
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
3/4 cup water
8 egg yolks, room temperature (lightly beat all but 3 extra whites with pinch salt and freeze for other use)
1 1/2 cups butter or 1 1/2 cups margarine, cut into pieces,room temperature
2 1/2 cups powdered sugar, sifted
4 1/2 teaspoons vanilla extract
2 1/2 cups coarsely chopped pecans, toasted
heavy cream, if needed to thin
pecan halves

Steps:

  • Cake: Position rack in upper third of oven and preheat to 425 degrees F.
  • To candy pecans, place on a large ungreased metal baking sheet.
  • Roast 10 minutes, stirring every 2 minutes.
  • Combine brown sugar, cinnamon, and nutmeg in a medium bowl.
  • Mix in 1/4 cup butter, and stir in hot pecans to coat thoroughly.
  • Return mixture to pan and roast 10 minutes, stirring every 2 minutes.
  • Mix in 2 Tbsp vanilla, and roast another 5 minutes, stirring frequently.
  • Cool candied pecans to room temperature.
  • See bottom Note!
  • Preheat oven to 350 degrees F.
  • Grease and flour three 8" round cake pans.
  • Cream remaining 3/4 cup butter with 1-1/2 cups sugar in large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes.
  • Sift flour and baking soda into another bowl.
  • Combine milk and remaining 1 Tbsp vanilla in measuring cup.
  • Add dry ingredients and milk mixture alternately to butter mixture, beating at high speed until well blended, scraping down sides of bowl occasionally.
  • Gently stir in candied pecans.
  • Beat egg whites until frothy.
  • Add remaining 1/2 cup sugar 1 Tbsp at a time, beating at high speed until mixture is stiff but not dry, about 2 minutes.
  • Gently fold beaten egg whites into batter in three additions.
  • Divide batter among prepared pans, forming a slight depression in the center of each.
  • Bake until a toothpick inserted near the center comes out clean, about 40 minutes.
  • Cool 10 minutes in pans, then invert onto wire racks, and cool to room temperature.
  • Cake Glaze: Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally.
  • Increase heat, and bring mixture to a full boil.
  • Remove from heat, and stir in vanilla.
  • Immediately brush hot glaze over top and sides of each cake layer.
  • Frosting: Heat sugar and water in heavy 1 quart saucepan over low heat, swirling pan occasionally, until sugar dissolves.
  • Increase heat and boil without stirring until mixture registers 230 degrees F (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes.
  • Blend egg yolks in the large bowl of an electric mixer at high speed for 5 seconds.
  • Decrease speed to low, and add hot syrup in a thin stream, and then beat at high speed until cool, about 10 minutes.
  • DO NOT SCRAPE DOWN SIDES OF BOWL.
  • Gradually add butter or margarine, beating at medium speed until smooth, about 5 minutes.
  • Reduce speed to low, and blend in powdered sugar and vanilla.
  • Add chopped pecans and beat at high speed until mixture is very thick.
  • Thin frosting with cream if necessary.
  • Stack cake layers on a serving platter, spreading 1 cup of frosting between each, refrigerating frosting as necessary to keep it firm.
  • Smooth remaining frosting on sides and top of cake.
  • Arrange pecan halves around top edge.
  • Serve at room temperature.
  • Note: If this does not sound rich enough for you, it can be made even richer.
  • To do so, increase all ingredients used to candy the pecans by one half.
  • After cooling, reserve one cup of the candied pecans and add these to the icing at the same time as the toasted pecans are added.

Related Topics