Butter Pecan Cake with Classic Buttercream Frosting

Butter Toasted Pecans

• 1 stick (8 TBS) butter
• 3 cups chopped pecans

Cake Ingredients

• 2/3 cup butter, room temperature
• 1 1/2 cups white granulated sugar
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1 cup milk
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Buttercream Frosting

• 1/4 cup butter, room temperature
• 1 tsp vanilla extract
• 4 cups powdered sugar
• 4-6 TBS milk

Butter Toasted Pecans

1. In a large skillet over medium heat, melt the butter until it lightly sizzles. Add the chopped pecans and stir constantly for about 5 minutes so they lightly toast and become fragrant. Remove from heat and transfer the pecans and melted butter to a medium bowl. Set aside to cool while you prepare the batter.

Making the Cake

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13 baking dish with non-stick spray or rub with butter and dust with flour.
2. In a large mixing bowl, beat 2/3 cup room-temperature butter with an electric mixer until light and fluffy (about 1 minute). Gradually add the granulated sugar and beat until well combined. Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
3. In a medium bowl, sift together the flour, baking powder, and salt. Add half of the dry mixture to the wet ingredients with 1/2 cup of milk and mix until combined. Add the remaining dry ingredients and the remaining 1/2 cup milk and mix just until smooth.
4. Gently fold in 1 cup of the butter-toasted pecans. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The cake will begin to pull away from the sides of the dish when done.
5. Remove the cake from the oven and let it cool in the pan on a wire rack until fully cooled before frosting.

Preparing Buttercream Frosting

1. In a large bowl, beat 1/4 cup room-temperature butter with the vanilla until light and fluffy.
2. On low speed, beat in 2 cups of powdered sugar and 2 tablespoons of milk until combined. Add the remaining 2 cups powdered sugar and 2 tablespoons milk and beat until the frosting is thick and fluffy. If needed, adjust texture by adding a little more milk for softness or a little more powdered sugar to stiffen.
3. Once the cake is completely cooled, spread the buttercream evenly over the top. Sprinkle the remaining butter-toasted pecans across the frosted surface to finish. Slice and serve.