Ingredients for Butter Pecan Cake with Cream Cheese Icing
Here’s what you’ll need to make this delectable Butter Pecan Cake with Cream Cheese Icing:
For the Butter Pecan Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
1 cup chopped pecans, toasted
the Cream Cheese Icing:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (adjust for consistency)
Optional Substitutions:
Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of the all-purpose flour.
Dairy-Free: Substitute the butter and buttermilk with plant-based alternatives like coconut oil and almond milk.
How to Make Butter Pecan Cake with Cream Cheese Icing – Step by Step
Let’s walk through the process of making this Butter Pecan Cake with ease. Whether you’re a baking novice or a pro, these steps will guide you to success.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan. This ensures your cake won’t stick and will have an even bake.
Prepare the Cake Batter
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps incorporate air, giving your cake a tender crumb.
Beat in the eggs, one at a time, ensuring each egg is fully mixed in before adding the next. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients for a smoother batter.
Gently fold in the chopped pecans to ensure even distribution throughout the cake.
3: Bake the Cake
Divide the batter evenly between the prepared cake pans or pour it into the 9×13-inch pan.
Bake for 25-30 minutes (or 35-40 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before icing.
4: Prepare the Cream Cheese Icing
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, mixing well between each addition. This prevents lumps and creates a silky texture.
Stir in the vanilla extract and enough milk to achieve your desired icing consistency. You can adjust the thickness by adding more milk for a thinner icing or less for a thicker one.
5: Frost the Cake
Once the cake has cooled completely, spread the cream cheese icing evenly over the top and sides of the cake.
For extra flair, garnish with additional chopped pecans.
6: Serve
Slice and enjoy this rich and flavorful Butter Pecan Cake with Cream Cheese Icing. This cake combines the nutty flavor of buttered pecans with the creamy sweetness of cream cheese icing, creating a deliciously indulgent dessert.
Helpful Tips for Butter Pecan Cake
Toast the Pecans: Toasting the pecans before adding them to the batter enhances their flavor and gives them a satisfying crunch. Simply spread them on a baking sheet and bake at 350°F for about 5-7 minutes.
Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter and even baking.
Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix just until incorporated. Overmixing can result in a dense cake.
Cooking Tips for the Best Butter Pecan Cake
Use Buttermilk: Buttermilk helps create a moist and tender cake, so don’t skip it. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Baking Pans: For an evenly baked cake, use light-colored metal pans. Dark pans absorb more heat and can cause the edges of the cake to overbrown.
Cooling Time: Let the cake cool completely before frosting. This prevents the icing from melting and keeps the cake’s structure intact.