Ingredients for Toasted Butter Pecan Cake
- 1 cup (2 sticks) unsalted butter, softened
- Pecans
- Sugar
- 3 large eggs
- 1 teaspoon vanilla extract (for frosting)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Milk
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Toasted Butter Pecan Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Toasted Butter Pecan Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the toasted pecans and chopped pecans.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake is cooling, prepare the cream cheese frosting: Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Stir in the remaining toasted pecans.
- Frost the cooled cake and sprinkle with additional toasted pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
731g
Fat
163g
Carbs
71g
