- Preheat oven to 350°F (175°C).
- Toss pecans with melted butter and spread on a baking sheet.
- Toast for 5-7 minutes, stirring once, until fragrant. Let cool.
2. Make the Cake Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing after each. Stir in vanilla and butter extract.
- Alternate adding dry ingredients and buttermilk, beginning and ending with flour.
- Fold in ¾ cup of the toasted pecans.
3. Bake the Cake
- Grease and flour two 9-inch cake pans (or a 9×13-inch pan).
- Divide batter evenly between pans and bake for 25-30 minutes (or 35-40 minutes for a 9×13-inch pan).
- Let cool in pans for 10 minutes, then transfer to a wire rack.
4. Prepare the Butter Pecan Frosting
- Beat butter until smooth. Gradually add powdered sugar, alternating with heavy cream.
- Stir in vanilla extract and butter extract. Adjust cream to reach desired consistency.
5. Assemble the Cake
- Frost the first cake layer, then add the second layer and frost the top and sides.
- Sprinkle with remaining toasted pecans for a crunchy finish.
6. Serve & Enjoy!
- Slice and serve with extra pecans or caramel drizzle!
Serving & Storage Tips
- Serving: Best served at room temperature for maximum flavor.
- Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.
- Freezing: Wrap layers in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Variations & Customizations
- Brown Butter Flavor: Use browned butter instead of regular butter for a deeper nutty taste.
- Extra Caramelized Pecans: Toss pecans in brown sugar & butter before toasting.
- Cupcake Version: Bake in lined muffin tins for 18-20 minutes.
- Spiced Twist: Add ½ teaspoon cinnamon for a warm flavor.
FAQs
1. Can I make this cake without buttermilk?
Yes! Substitute 1 cup milk + 1 tablespoon vinegar and let sit for 5 minutes.
2. Why is my cake dry?
Overbaking! Check for doneness at 25 minutes and use butter, not margarine.
3. Can I make this as a sheet cake?
Absolutely! Use a 9×13-inch pan and adjust baking time to 35-40 minutes.
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