A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.

Carol

Gallery

Recipe Summary

Servings:
36
Yield:
3 layer, 9 inch cake
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour the bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Melt 1/4 cup butter or margarine in a heavy skillet over medium heat. Add pecans, and brown for 10 to 15 minutes, stirring frequently.

  • Cream 1 cup butter or margarine in large mixing bowl. Gradually add 2 cups white sugar, and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time, beating well on medium speed after each addition. Sift together flour, baking powder, and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.

  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.

  • To Make Frosting: Cream 1/4 cup butter in mixing bowl. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, confectioners' sugar and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream. Blend remaining 2/3 cup pecans into frosting. Fill and frost the cake.

Nutrition Facts

269 calories; protein 2.7g 5% DV; carbohydrates 34.3g 11% DV; fat 14.1g 22% DV; cholesterol 46.1mg 15% DV; sodium 142.2mg 6% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/25/2007
Wonderful cake! I didn't have 3 layer cake pans so I baked it in a 13x9 pan for 45 minutes. It turned out great. You may be tempted to skip the pecan toasting process but don't! Toasting the pecans in butter is what gives this cake its unique irresistible flavor. The cake received rave reviews from my family and my co-workers. I will definitely keep this cake on my "favorites" list! Read More
(20)

Most helpful critical review

Rating: 1 stars
01/19/2009
Flavor was good. Cake was very very dry. Neither my family nor I like dry cake. I had to throw out more than 1/2 of it because no one wanted to eat it. I am not a novice cook either. Will not make this again. Read More
(6)
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/25/2007
Wonderful cake! I didn't have 3 layer cake pans so I baked it in a 13x9 pan for 45 minutes. It turned out great. You may be tempted to skip the pecan toasting process but don't! Toasting the pecans in butter is what gives this cake its unique irresistible flavor. The cake received rave reviews from my family and my co-workers. I will definitely keep this cake on my "favorites" list! Read More
(20)
Rating: 4 stars
09/22/2003
This is a very good cake. Do not overbake or I think it would be dry. The icing tastes like butter pecan ice cream the heavy cream gives it that flavor. Read More
(17)
Rating: 1 stars
01/19/2009
Flavor was good. Cake was very very dry. Neither my family nor I like dry cake. I had to throw out more than 1/2 of it because no one wanted to eat it. I am not a novice cook either. Will not make this again. Read More
(6)
Advertisement
Rating: 5 stars
04/09/2005
This cake was absolutely delicious. I love Butter Pecan icecream and this cake tasted very much like it. I used store-bought icing instead just to make it a little more simple. (1 pk. Butter cream frosting 2 pks. Cream cheese frosting) With the icing by mistake I used two different brands of Cream Cheese flavor I used Betty Crocker and Duncan Hines so you might like to try that. The cake is so delicious! Read More
(5)
Rating: 5 stars
10/24/2008
I actually found this recipe on another site when I used it but it's the exact same thing and it is SO good. The cake is very dense and moist. When I made it I made a 12x2" square cake. It was a little difficult to level with the pecans baked into it but I managed! I frosted this with from scratch maple cream cheese frosting and it is to die for:-9 Read More
(3)
Rating: 3 stars
03/11/2009
This recipe was alright. I think I may have overbaked it just a little because it did end up being pretty dry. The frosting was so so. Just a sidenote in your ingredients list you have baking powder but in the procedure you said to mix baking soda; I wasn't sure so I used baking powder. This may have had something to do with it. Also I have a cake recipe that calls for 4 tsp. of baking powder and this one only calls for 2. This may also have soemthing to do with it. Read More
(3)
Advertisement
Rating: 5 stars
12/26/2008
This is by far the best cake I have ever had. I made it for the first time last Christmas and have made it on special occasions since. My dad also says this is the best cake he's ever had. Read More
(3)
Rating: 4 stars
08/29/2002
Very yummy! Read More
(2)
Rating: 3 stars
05/02/2011
this cake was very dry Read More
(2)