Description
A warm, moist cake rich with buttery flavors and complemented by crunchy toasted pecans, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans, toasted
- For the Frosting:
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, then stir in vanilla.
- Alternately add flour mixture and buttermilk, starting and ending with flour mixture. Fold in toasted pecans.
- Divide batter between prepared pans and bake for 25-30 minutes.
- Let cakes cool in pans for 10 minutes, then flip onto wire racks to cool completely.
- For frosting, beat butter until creamy. Gradually mix in powdered sugar, then beat in heavy cream and vanilla until fluffy. Fold in more toasted pecans.
- Frost the first layer, add the second layer, and frost the top and sides. Garnish with additional pecans if desired.
Notes
Ensure all ingredients are at room temperature for best results. Toasting pecans enhances their flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg