Butter Pecan Cake

    (55)
    1 hour

    This is a rich and delicious three-layer cake that is studded with toasted pecans. Between the layers is a rich and creamy buttercream icing, with more pecans sprinkled in. A lovely special occasion cake.


    60 people made this

    Ingredients
    Serves: 16 

    • 275g butter, divided
    • 240g chopped pecans
    • 375g plain flour, sifted
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 400g caster sugar
    • 4 eggs
    • 250ml milk
    • 2 teaspoons vanilla extract
    • Creamy Butter Icing
    • 50g butter
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 500g icing sugar, sifted
    • 75ml whipping cream

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Grease and flour bottoms of three 23cm round cake tins. Preheat oven to 180 C / Gas 4.
    2. Melt 50g of the butter in heavy frying pan over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
    3. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 400g 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 150g of the pecans. Pour cake mixture evenly into tins.
    4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in centre. When cool, blend remaining pecans with Creamy Butter Icing; spread between layers and on top.
    5. To Make Creamy Butter Icing: Cream 50g butter in mixing bowl. Add 1 teaspoon vanilla extract, salt, icing sugar and 75ml cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
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    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (48)

    by
    33

    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.  -  17 Apr 2000  (Review from Allrecipes US | Canada)

    by
    27

    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.  -  31 Jul 2006  (Review from Allrecipes US | Canada)

    by
    25

    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~!  -  19 Mar 2008  (Review from Allrecipes US | Canada)

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