Butter Pecan Cake
This moist and flavorful butter pecan cake combines comfort and sophistication, making it a perfect dessert for any occasion.
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans for added crunch
- 1 cup buttermilk for a tender cake
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, and mix until smooth.
- Fold in the chopped pecans until evenly distributed.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
If you're adventurous, swap pecans for walnuts or add chocolate chips! Leftovers can be stored in an airtight container at room temperature for up to 3 days.