Butter Pecan Cake

Cover Image for Butter Pecan Cake

Butter Pecan Cake

40 minutes to prepare serves 20-24

INGREDIENTS

Cake:

  • 2 1/2 cups all-purpose flour
  • 1 cup of sugar
  • 1 cup brown sugar
  • 2 cups pecans, roughly chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Glaze:

  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup heavy cream
  • 2 cups powdered sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • Pecans, optional

PREPARATION

  • Preheat oven to 400º F and lightly grease a large sheet cake pan with butter or non-stick spray.
  • In a medium bowl, sift together flour, baking powder, and salt, and set aside.
  • Cream together butter, sugar and brown sugar in a large bowl or mixer for 3-4 minutes, or until light and fluffy.
  • One at a time, beat in eggs, waiting until each is incorporated before adding the next, then add vanilla extract.
  • Starting and ending with the dry ingredients, alternate between mixing in the flour mixture and milk. Be careful not to overmix.
  • If using, fold in chopped pecans.
  • Pour batter into greased cake pan and place in oven. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let cool 10 minutes.
  • While cake cools, prepare the frosting. Combine butter, heavy cream and brown sugar in a medium saucepan over medium-high heat. Whisk everything together and bring to a boil, then stir in vanilla extract and remove from heat.
  • Stir in powdered sugar and whisk until smooth, then pour frosting over cooling cake. Optional: fold pecans into the frosting before pouring, or sprinkle over the top.

From: allrecipes.com

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