BUTTER PECAN CAKE WITH CHEESE ICING RECIPE

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Step 1: Toast the Pecans

  1. Toast the Pecans:
    • In a medium skillet, melt ¼ cup of butter over medium heat.
    • Add the chopped pecans and toast them for about 4-5 minutes, stirring frequently until fragrant and lightly browned.
    • Set them aside to cool.

Step 2: Make the Cake Batter

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
  2. Dry Ingredients:
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat 1 cup of softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla:
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Incorporate Dry Ingredients and Buttermilk:
    • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Fold in Pecans:
    • Gently fold the toasted pecans into the batter, making sure they are evenly distributed.

Step 3: Bake the Cake

  1. Divide and Bake:
    • Pour the batter evenly into the prepared pans and smooth the tops.
    • Bake in the preheated oven for 25-30 minutes for 9-inch pans or 35-40 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean.
  2. Cool the Cake:
    • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Cream Cheese Icing

  1. Beat the Cream Cheese and Butter:
    • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Add the Sugar and Vanilla:
    • Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Once fully incorporated, add the vanilla extract.
  3. Adjust Consistency (Optional):
    • If the icing is too thick, add 1 tablespoon of heavy cream at a time until it reaches your desired consistency.

Step 5: Assemble the Cake

  1. Frost the Cake:
    • Once the cake layers are completely cool, spread a layer of cream cheese icing on top of one cake layer.
    • Place the second layer on top and frost the entire cake, covering the top and sides evenly.
  2. Garnish (Optional):
    • For an extra touch, sprinkle the top with additional chopped pecans or drizzle with caramel sauce.

Tips for Success:

  1. Don’t Overmix:
    • When adding the flour and buttermilk, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
  2. Room Temperature Ingredients:
    • Ensure that your butter, eggs, and buttermilk are at room temperature to help create a smooth batter and ensure even baking.
  3. Toasting Pecans:
    • Toasting the pecans enhances their nutty flavor, adding depth to the cake. Don’t skip this step!

Why You’ll Love This Recipe:

  • Buttery Goodness:
    • The cake is rich and buttery, with the perfect amount of crunch from the toasted pecans.
  • Cream Cheese Icing Perfection:
    • The tangy cream cheese icing perfectly complements the sweet, nutty cake.
  • Ideal for Special Occasions:
    • Whether it’s a family gathering, a holiday, or just a weekend treat, this cake is guaranteed to impress.

Enjoy this Butter Pecan Cake with its luscious cream cheese icing and toasted pecan crunch. It’s a dessert you’ll want to make again and again!

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