Butter Pecan Cake with Cream Cheese Icing
Introduction
Butter Pecan Cake with Cream Cheese Icing is a delightful treat that combines rich flavors and a moist cake texture. The buttery goodness along with crunchy pecans and creamy icing creates a perfect dessert for any occasion. Whether it’s a birthday party, holiday gathering, or just a cozy evening at home, this cake is sure to impress everyone who tries it.
Why Make This Recipe
This recipe is not only delicious but also simple to make. The combination of butter and pecans gives the cake a rich flavor, while the creamy icing adds a sweet and tangy finish. It’s a delightful twist on classic butter cake and a great way to showcase the flavors of toasted pecans. Plus, it’s an excellent way to treat your family and friends with a homemade dessert that looks as good as it tastes.
How to Make Butter Pecan Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (optional, for desired consistency)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or two 8-inch round cake pans.
- Toast the chopped pecans over medium heat until lightly golden and fragrant. Set aside to cool.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture in batches, alternating with sour cream. Fold in the toasted pecans.
- Pour the batter into the prepared pan(s) and bake until a toothpick comes out clean (50-60 minutes for the loaf pan, 30-35 minutes for the round pans).
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese icing, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar. Stir in vanilla extract. Adjust consistency with milk as needed.
- Once the cake is cool, frost it with cream cheese icing and garnish with additional toasted pecans. Slice and enjoy!
How to Serve Butter Pecan Cake
Serve the Butter Pecan Cake at room temperature. It makes a lovely dessert when paired with coffee or tea. You can also add a scoop of vanilla ice cream on the side for a delightful treat!
How to Store Butter Pecan Cake
Store any leftover cake in an airtight container in the refrigerator. It can last for about 4-5 days. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It should remain fresh for up to three months in the freezer.
Tips to Make Butter Pecan Cake
- Make sure to toast the pecans for better flavor.
- Allow your butter and cream cheese to be at room temperature for easier mixing.
- If your icing seems too thick, add a tiny bit of milk to reach your desired consistency.
- You can adjust the sweetness of the icing by adding more or less powdered sugar.
Variation
You can add chocolate chips to the cake batter for a delicious chocolatey twist. Alternatively, substitute walnuts for pecans if you want a different nut flavor.
FAQs
Q1: Can I use salted butter instead of unsalted butter?
A1: Yes, but be cautious with adding extra salt in the recipe as salted butter already contains salt.
Q2: Is there a way to make this cake ahead of time?
A2: Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it just before serving.
Q3: Can I make this cake gluten-free?
A3: Yes, simply use a gluten-free all-purpose flour in place of the regular flour, and make sure all other ingredients are gluten-free.
