This is a cake that can be served anytime.

Carol

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
16
Yield:
3 - 9 inch layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

596 calories; protein 6g; carbohydrates 77.2g; fat 30.7g; cholesterol 100.3mg; sodium 319mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2003
This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter brown sugar conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination. Read More
(40)

Most helpful critical review

Rating: 3 stars
07/19/2010
Has a wonderful flavor but, cake came out VERY dry, I will try making this again but I will be adding oil to recipe. Will let you know. Read More
(7)
58 Ratings
  • 5 star values: 32
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
08/15/2003
This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter brown sugar conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination. Read More
(40)
Rating: 5 stars
07/31/2006
This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one. Read More
(32)
Rating: 5 stars
03/19/2008
I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!! The only changes I suggest..for a lighter more airy texture is to use self-rising flour and omit the backing powder...or use cake flour...i believe 1 cup AP flour = 1 cup 1 TB of cake flour. Anyways...great cake!! I looove it with a caramel filling and butter frosting or caramel icing too...yummm! Read More
(29)
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Rating: 4 stars
04/01/2011
I made this cake for my parents birthdays which are a week apart because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh's and ah's at the party. Everyone said it was delicious. I on the other hand thought it was a little dry even though I only baked it for 20 minutes but the flavor was very good. Also I thought the frosting was way to sweet. I wish I listened to my gut and used my regular butter cream frosting which I think would have paired better with the cake. Next time I will and I'll add buttermilk to the cake to combat the dryness. Read More
(13)
Rating: 5 stars
12/15/2002
I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream Buttered pecan. I got rave reviews from my family when I made this cake for my mom's birthday. Read More
(12)
Rating: 5 stars
05/21/2008
I am only rating the cake as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out) and added half the amount of vanilla extract. The cake layers were fluffy and light and perfectly moist. Very nicely sweetened maybe a little too sweet and only because I used flavored soymilk. My mom raved and everyone else loved it. So good. Read More
(10)
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Rating: 4 stars
08/04/2010
This cake was splendid! With a few exceptions. I would suggest adding twice the butter because the cake came out a bit dry. I didn't make the traditional frosting but made one of my own (brown sugar confectioners sugar heavy cream butter and the remainder of the buttered pecans) It turned out magnificently a rather sweet glaze. But it works much better when made as a bundt cake. Overall the smell and taste of the buttered pecans was heavenly! Will be making this again! Read More
(9)
Rating: 5 stars
02/02/2004
This is one of those cakes that can really be addictive. I probably make it once a month at least. Read More
(8)
Rating: 4 stars
04/21/2015
To all the folks who thought the cake was on the dry side, how are you measuring your flour ? Do not dip your cup into the flour....always spoon lightly into the cup, then level the top. Too much flour can make a big difference, even several tablespoons. I adjusted this recipe slightly ....added 1/4 cup vegetable oil, added 1/2 t. baking soda and reduced baking powder to 11/2 teaspoons...and added 1/3 cup sour cream as part of the milk measurement. The resulting cake was so moist, so light, so wonderful. I also salted the pecans which I sautéed in a skillet with the butter. My guests love the salty sweet flavor profile. Huge huge hit at the restaurant where I work. Read More
(7)
Rating: 3 stars
07/19/2010
Has a wonderful flavor but, cake came out VERY dry, I will try making this again but I will be adding oil to recipe. Will let you know. Read More
(7)
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