Skip to main content New<> this month
Get the Allrecipes magazine

Toasted Butter Pecan Cake

Rated as 4 out of 5 Stars

"A delicious butter pecan cake made from scratch. This is a cake that can be served anytime."
Added to shopping list. Go to shopping list.

Ingredients

servings 269
Original recipe yields 36 servings (3 layer, 9 inch cake)

Directions

{{model.addEditText}} Print
  1. Grease and flour the bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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


Per Serving: 269 calories; 14.1 34.3 2.7 46 142 Full nutrition

Explore more

Reviews

Read all reviews 13
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 p...

Most helpful critical review

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 n...

Most helpful
Most positive
Least positive
Newest

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 p...

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.

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 n...

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. Butte...

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 bakin...

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.

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 ...

this cake was very dry

I really wanted to like this cake but we just weren't impressed. The cake turned out dry (did I overmix or overbake?) and the icing was too sweet for our taste. Worth a shot, though.