Homemade Butter Pecan Cake With Butter Pecan Frosting. Recipe for a moist yummy dessert.
Homemade Butter Pecan Cake With Butter Pecan Frosting
- 3/4 cup butter room temperature
- 1 and 1/2 cups sugar
- 1 cup sour cream room temperature
- 1 Tablespoon vanilla extract
- 5 large eggs room temperature
- 3 cups all purpose flour
- 4 Tablespoons baking powder
- 3/4 teaspoon salt
- 1 cup milk room temperature
- 2 tbsp water room temperature
- 2 tablespoons butter
- 1 and 1/4 cups coarsely chopped pecans
- 1 8-ounce package cream cheese, softened
- 1 3-ounce package cream cheese, softened
- 1/2 cup butter softened
- 1 16-ounce package powdered sugar
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides.
In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
Add the sour cream and vanilla extract and mix until well combined.
Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Combine the dry ingredients in a separate bowl, then combine the milk and water in a measuring cup.
Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Gently stir 1 cup of the pecans into the batter.
Divide the batter evenly between the cakes pans and bake for about 24-26 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Melt 2 tablespoons butter in a large skillet over medium heat. Add pecans, and cook, stirring constantly, 10 minutes or until pecans are toasted. Remove from heat. Cool completely.
Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar; beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour before frosting cake.