Life needs more cake, right? Cake is one of the ultimate comfort foods and it’s also one of the ultimate celebration foods, so of course you’ll probably be seeing a few more cakes on here during the holidays. It’s the time of year where many of us are baking and also where we are allowing a few more splurges in our lives – and this cake should definitely be one of them! It’s brimming with buttery pecan flavor, it has a perfectly soft and tender crumb and of course it’s a moist cake – I hate dry cakes. 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 you’re cake will be anything but boring.
This cake has a whopping 2 cups pecans swirled into the batter and 1/2 cup pecans garnishing the top. And I didn’t just use any nuts, I used Fisher Nuts because they are my nuts brand of choice. I chose to create this cake with Fisher Nuts because it is one of the only brands of recipe nuts entirely without preservatives, I also love that I can purchase them in larger bags so I 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!
I have the 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!
Butter Pecan Cake
- 2 cups (204g) Fishers Pecan Halves, chopped into small bits
- 3 Tbsp (42g) unsalted butter, diced into 3 pieces
- 3 cups (424g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cup (375g) granulated sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk (235 ml)
- 1/2 cup milk (120ml)
Cream Cheese Frosting
- 1 cup (226g) butter, nearly at room temperature (preferably 1/2 cup salted 1/2 cup unsalted)
- 12 oz cream cheese , nearly at room temperature
- 1 tsp vanilla extract
- 5 cups (620g) powdered sugar
- 1/2 cup (56g) Fishers Pecan Halves, chopped, for topping
For the cake:
Preheat oven to 350 degrees. Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy (if your paddle attachment doesn't constantly scrape bowl then stop mixer and scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time adding in vanilla with last egg (at this point whisk together buttermilk and milk if you didn't already measure them out in the same measuring cup). Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined then remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans. Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes, then run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans. Store in refrigerator in an airtight container. If fully chilled allow to rest at room temperature about 20 - 30 minutes before serving.
For the cream cheese frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.
Recipe source: Cooking Classy
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.