Butter Pecan Layer Cake

Ingredients:

2-2/3 cups chopped pecans

1-1/4 cups butter, softened, divided

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

Frosting:

1 cup butter, softened

8 to 8-1/2 cups confectioners’ sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

Directions:

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

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Butter Pecan Layer Cake

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Ingredients

  

• 2-2/3 cups chopped pecans
• 1-1/4 cups butter softened, divided
• 2 cups sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk

Frosting:

• 1 cup butter softened
• 8 to 8-1/2 cups confectioners’ sugar
• 1 can 5 ounces evaporated milk
• 2 teaspoons vanilla extract

Instructions

 

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
• In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
• Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.