Butter Pecan Cake

You will want to savor each and every bite of this cake! Not only is the cake itself perfectly delicious, but it’s coated with a luscious cream cheese frosting, because cream cheese frosting is simply the best. I love how the cream cheese balances out the sweetness of the cake as well as the buttermilk that’s blended into the batter. They also just add more depth of flavor so your cake will be anything but boring.

Why You’ll Love This Recipe

It’s loaded with pecans! This cake has a whopping 2 cups of pecans swirled into the batter and 1/2 cup of pecans garnishing the top. I didn’t just use any nuts, I chose Fisher Nuts because they are my brand of choice. Fisher Nuts are one of the only brands of recipe nuts entirely without preservatives, and I love that I can purchase them in larger bags to get more for my money.

Pecans are the highlight of this cake, so you’ll want to make sure you are using the best quality, and Fisher is a brand you can always count on!

This is a cake worthy of special occasions. I have a feeling this is a cake you’ll want to make for special occasions again and again! It’s so good it will likely remind you of something your Grandma may have made and something she’d absolutely love to eat! If you love the butter pecan flavor, you’ve got to try this cake, and what better time than during the holidays? It’s a cake destined to impress!

Kitchen Equipment You’ll Need

• Medium bowl
• Electric mixer
• Three 9-inch cake pans
• Wire rack
• Large skillet

Ingredients

For the Cake:

• 6 ounces white chocolate chips
• 1/2 cup boiling water
• 1 cup butter, softened
• 1-1/2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 teaspoon baking soda
• 3 cups cake flour

For the Frosting:

• 1/4 cup butter
• 2-1/2 cups pecans, chopped
• 22 ounces cream cheese, softened
• 1 cup butter, softened
• 32 ounces powdered sugar
• 4 teaspoons vanilla extract

Step-by-Step Instructions

For the Cake:

1. Place white chocolate in a medium bowl. Pour boiling water over the chocolate and whisk until smooth. Set aside to cool.
2. Preheat oven to 350˚F. Grease and flour three 9-inch cake pans.
3. In an electric mixer on medium speed, cream the butter for about 1 minute by itself. Gradually add the sugar with the mixer still running, and continue to cream for about 1 minute after all the sugar is added. Add the egg yolks one at a time, beating well after each one. Reduce the mixer to low speed, and add the white chocolate and vanilla.
4. In a separate bowl, whisk together the buttermilk and baking soda. With the mixer on low speed, add the flour to the wet ingredients, alternating with the buttermilk. Begin and end with flour.
5. In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the batter.
6. Divide the batter evenly among the prepared cake pans. Bake for 20-22 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Frosting:

1. Melt 1/4 cup butter in a large skillet over medium heat. Add the chopped pecans and cook for 5-10 minutes, until toasted. Cool completely.
2. In a mixer on medium speed, cream together the cream cheese and softened butter. Reduce the mixer to low speed, and gradually add the powdered sugar until fully incorporated. Stir in the pecans and vanilla. Chill at least 1 hour.
3. You’ll probably have some frosting left over, but I’m sure you can find something to do with it. Charlie was under the impression that it would be given to whomever asked for it most politely.

Tips for Success

• Ensure the white chocolate mixture is cooled before adding to the batter to prevent it from affecting the cake’s texture.
• When whipping the egg whites, ensure no yolk is present as this can prevent them from reaching stiff peaks.
• Fold the egg whites gently to keep the batter light and airy.

Additional Tips or Variations

For a richer flavor, consider browning the butter before adding it to the frosting. You can also experiment with other nuts if you prefer, such as walnuts or almonds.

Nutritional Highlights (Per Serving)

While detailed nutritional information isn’t provided for this specific recipe, be mindful that it is a rich cake with butter and sugar. Enjoy in moderation!

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and freeze them. Just thaw and frost when you’re ready to serve.

Can I use a different type of flour?

Cake flour is recommended for its light texture, but all-purpose flour can be used in a pinch. The texture may be slightly denser.

Conclusion

This Butter Pecan Cake is a delightful treat that combines the nutty goodness of pecans with a creamy frosting, creating a perfect dessert for special occasions or holiday gatherings. I hope you give this recipe a try and share your experiences with us. Happy baking!