BUTTER PECAN CAKE
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTER PECAN CAKE
This showstopping cake is a Southern dessert favorite. Our made-from-scratch recipe for Butter Pecan Cake will have your whole gang thinking you went to a bakery, 'cause it tastes so good! Creamy, rich, and utterly irresistible, you bet they'll be begging you for another slice of this Butter Pecan Cake!
Provided by Ginsburg Enterprises
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. In a medium bowl, combine white chocolate and boiling water; stir until smooth. Set aside to cool.
- In a large bowl, beat 2 sticks butter and sugar until creamy. Beat in egg yolks one at a time. Stir in white chocolate mixture and vanilla until thoroughly mixed. In a small bowl, combine buttermilk and baking soda. Slowly beat buttermilk mixture and flour into chocolate mixture, until well blended. In a medium bowl, beat egg whites until stiff peaks form; gently fold into batter.
- Pour batter into cake pans. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.
- Meanwhile, in a small skillet over medium heat, melt remaining butter; stir in pecans. Cook 6-8 minutes, or until toasted and lightly browned, stirring occasionally. Let cool.
- In a medium bowl, combine frosting and buttered nuts; mix well. Place one cake layer on a platter and spread with frosting. Place second cake layer on top, and frost sides and top of cake.
BUTTER PECAN LAYER CAKE
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. -Becky Miller, Tallahassee, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 814 calories, Fat 42g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 375mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 7g protein.
BUTTER PECAN CAKE
Make and share this Butter Pecan Cake recipe from Food.com.
Provided by Zewbiedoo
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together -- yes, the frosting too!
- Pour into greased bundt pan.
- Bake 60 minutes at 350°F.
- Serve with whipped cream, if desired.
BROWNED BUTTER PECAN LAYER CAKE
This Browned Butter Pecan Layer Cake has three layers of buttery vanilla cake filled with toasted pecans that are covered with a delicious browned butter frosting! It's the perfect cake for the holidays!
Provided by Lindsay
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- TOAST THE PECANS:
- Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or silicone baking mat.
- . Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
- . Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
- . Set pecans aside to cool. MAKE THE CAKE LAYERS:
- p id="instruction-step-6″>5. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Leave the oven at 350°F (176°C). 6.
- In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 7.
- Add the sour cream and vanilla extract and mix until well combined. 8.
- Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 9.
- Combine the dry ingredients in a separate bowl, then combine the milk and water in a measuring cup. 10
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 11
- Gently stir 1 cup of the toasted pecans into the batter. 12
- Divide the batter evenly between the cakes pans and bake for about 24-26 minutes, or until a toothpick comes out with a few crumbs. 13
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. MAKE THE FROSTING:
- id="instruction-step-15″>14. Melt 2 cups of butter in a saucepan over medium heat. It's best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly. 15.
- ook the butter until turns a nice toasty brown. It will foam up at first, particularly since this is a good bit of butter, but it will eventually subside and you'll have browned butter. Some of the brown bits may separate, but that's ok. Once the butter has browned, pour it into a heat-proof bowl and set it in the fridge to cool completely. 16. Brin
- the butter back to room temperature, then add it to a large mixer bowl with the additional 1/4 cup of butter and the shortening. Beat until smooth. 17. Slow
- y add about half of the powdered sugar and mix until smooth. 18. Add
- -5 tablespoons of water and mix until smooth. 19. Slow
- y add the remaining powdered sugar and mix until smooth. 20. Add
- he remaining water, if needed, and mix until smooth. TO ASSEMBLE THE CAKE:
- struction-step-22″>21. Use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Place the first cake on a serving plate or a cardboard cake round. 22. Spread
- about 1 cup of frosting evenly on top of the cake, then top the frosting with 3-4 tablespoons of the remaining toasted pecans. 23. Add th
- second layer of cake, another cup of frosting and 3-4 tablespoons of pecans. 24. Top th
- cake with the remaining layer and frost the cake. Refer to my tutorial for frosting a smooth cake, if needed. 25. Pipe sw
- rls of frosting around the top edge of the cake and press the remaining pecans into the sides of the cake and sprinkle some over the top. Store the cake in an airtight container. Cake is best for 2-3 days.
Nutrition Facts : ServingSize 1 Slice, Calories 1194 calories, Sugar 94.3 g, Sodium 211.3 mg, Fat 77.3 g, SaturatedFat 33 g, TransFat 2.4 g, Carbohydrate 121.3 g, Fiber 2.5 g, Protein 10.2 g, Cholesterol 179.4 mg
SOUTHERN BUTTER PECAN CAKE
Steps:
- Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.
BUTTER PECAN CAKE
Make and share this Butter Pecan Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 2 8inch layers, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Pour melted butter into a baking pan.
- Stir in pecans; toast at 350 degrees for 1 0 minutes; set aside.
- In a large mixing bowl, cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each.
- Mix together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
- Stir in vanilla and 1 cup toasted pecans.
- Pour batter into 2 greased and floured 8-inch round cake pans.
- Bake at 350 degrees for 30-35 minutes or until test done.
- Cool in pan for 5 minutes.
- Remove cakes from pans and continue cooling on wire racks.
- For frosting, cream butter and sugar together.
- Add milk and vanilla, beating with electric mixer until light and fluffy.
- Add additional milk if needed.
- Stir in remaining pecans.
- Spread frosting between the layers and over the top and sides of the cake.
Nutrition Facts : Calories 635.5, Fat 31.7, SaturatedFat 13.9, Cholesterol 96.2, Sodium 274.5, Carbohydrate 84.9, Fiber 2.1, Sugar 62.7, Protein 6.1
BUTTER PECAN CAKE
This cake is delicious and one your whole family will love! I double the frosting and add 1 c. of pecans to the frosting and 1 c. to the cake, as I LOVE nuts! You need one 9x13" pan to toast the nuts and two 9" pans for the cake.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
- Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
- Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
- Cool layers in pans 10 minutes; remove from pans, and cool completely.
- Spread top and sides of cooled cake with Butter Pecan Frosting
- Makes one 2-layer cake.
- Butter Pecan Frosting:
- Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
- Stir in reserved toasted pecans.
- Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.
Nutrition Facts : Calories 487.1, Fat 24.2, SaturatedFat 11.4, Cholesterol 80.1, Sodium 228.4, Carbohydrate 64.8, Fiber 1.4, Sugar 46.6, Protein 4.8
MAPLE PECAN FROSTING
This all-butter Maple Pecan Buttercream Frosting is great for any fall cake or cupcake. Maple makes for a very sweet frosting, but the pecans balance it out perfectly!
Provided by Karen
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Chop up the pecans. You can chop them with a knife or in a food processor. See photos to see what level of choppiness we're talking.
- Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
- In a large mixing bowl or stand mixer, cream the butter to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
- Add 2 cups of powdered sugar and maple syrup. Beat well.
- Add 1 cup powdered sugar, maple extract, and salt. Beat well.
- Add the chopped pecans when they are completely cooled and beat it. Try not to eat it all with a spoon.
Nutrition Facts : ServingSize 1 cupcake, Calories 157 kcal, Carbohydrate 18 g, Protein 1 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 80 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 4 g
BUTTER PECAN BUNDT CAKE
Make and share this Butter Pecan Bundt Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
- Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
- Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
- While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.
Nutrition Facts : Calories 541.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 106.3, Sodium 150.2, Carbohydrate 48.9, Fiber 1.4, Sugar 41.2, Protein 4.1
BUTTER PECAN COOKIES
These Butter Pecan Cookies are a Swedish classic! A buttery, brown-sugar-rich shortbread dough, nestled under a pecan half. Only 6 ingredients! So easy.
Provided by Karen
Categories Dessert
Time 18m
Number Of Ingredients 6
Steps:
- In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
- Add the egg yolk and beat well.
- Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
- Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
- Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
- Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
- Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
- Press a pecan on top, perpendicular to the fork marks.
- Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.
Nutrition Facts : ServingSize 1 cookie, Calories 73 kcal, Fat 5 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 57 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 3 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 3 g
THE BEST BUTTER PECAN CAKE
This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the pecans: Preheat the oven to 350°.
- Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
- Watch carefully near the end to avoid burning.
- Remove from pan and set aside.
- Grease and flour three 8 or 9-inch round layer cake pans.
- Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
- Beat in the 2 cups of sugar, creaming well.
- Beat in the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt.
- Add the 2 teaspoons of vanilla to the milk.
- Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
- Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
- Divide batter equally into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool and remove from pans.
- Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
- Stir until all of the flour has been moistened or at least colored a little by the butter.
- Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
- Continue until all the milk is in and the mixture is thickened and smooth.
- Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
- Cool completely.
- When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
- Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
- Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
- Fill and frost the top of the cake.
Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9
PECAN COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
- In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
- Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
- Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
BUTTERNUT PECAN CAKE WITH CLASSIC BUTTERCREAM FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the sides and bottoms of two 8-inch round cake pans. Line the bottoms and sides with parchment if desired (for easy removal).
- Add the flour, baking powder, granulated sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and combine well. In a separate bowl, combine the milk, egg whites, vegetable oil and vanilla bean paste and whisk to combine. Set aside.
- Turn the mixer to low and add the chunks of butter slowly to the dry mix. Continue to beat on low until there are no chunks of butter remaining and the mixture becomes crumbly. Add a third of the wet ingredients to the bowl and then turn the speed to medium. Mix until a light paste forms, scraping down the sides of the bowl. Add half of the remaining wet ingredients and beat on medium-high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
- Add the remaining wet ingredients and beat on medium speed for 5 minutes. Divide the batter evenly between the two prepared cake pans and bake until a skewer comes out clean and the sides have begun to pull away from the sides of the pans, 40 to 50 minutes. Cool in the pans on a rack, 10 minutes, then invert onto the rack to remove the pans and parchment and cool completely.
- For the filling: Roast the pecans in the butter in a skillet over medium-high heat. Add the condensed milk and stir constantly until the mixture thickens. Remove from the heat and stir in the vanilla extract and salt. Cool completely before using.
- For the buttercream: Beat the butter with a hand mixer, the paddle attachment of a stand mixer or a wooden spoon until smooth and fluffy. Gradually beat in the confectioners' sugar until fluffy. Beat in the vanilla bean paste. Pour in the milk and beat for an additional 3 to 4 minutes.
- To assemble: With a long serrated knife, split each cake layer horizontally into 2 layers. Place 1 layer on a cake plate and top generously with filling. Place another layer on top; top with more filling. Continue in this manner until you place the final layer of cake. Frost the cake all over with the buttercream. Serve at room temperature.
More about "butter pecan cake food"
BOURBON BUTTER PECAN SHEET CAKE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
Servings 16Estimated Reading Time 5 minsCategory DessertTotal Time 1 hr 15 mins
- BROWNING BUTTER: Melt the 2 sticks of butter into a small pot and allow to slightly boil until butte becomes an amber color, about 5 minutes. Once the butter has browned strain the excess bit and place the butter inside a freezer until the butter has congealed into solid form, about 30 minutes.
- Prepare cake as instructed on the box. Combine the ingredients of cake mix, eggs, water, and oil and mix with a handheld blender and pour into casserole dish. Bake for 20-25 minutes. Once complete,set aside.
- MAKE FROSTING: In a large non-stick pot, remelt the brown butter on low heat. Add the brown sugar, evaporated milk, bourbon, and sweetened condensed milk. Whisk on a little past low heat for 5 minutes. In a small bowl, whisk the egg yolks. Take about 1/4 of the hot liquid and very slowly mix into the egg yolks to temper the egg yolks. This is important so the eggs don’t scramble. Once the hot liquid has been added to the egg yolks, pour the egg yolk mixture into the rest of the frosting mixture on the stove and continue stirring for 10-15 minutes until frosting thickens. Remove from heat and add the pecans, salt, and vanilla extract. Allow to cool slightly as this will help the frosting to thicken, about 30 minutes.
BUTTER PECAN ANGEL FOOD CAKE - BAKE FROM SCRATCH
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BUTTER PECAN ANGEL FOOD CAKE - TASTE OF THE SOUTH
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BOURBON BUTTER PECAN CAKE WITH MAPLE FROSTING - THE FLAVOR ...
From theflavorbender.com
4.8/5 (6)Estimated Reading Time 8 mins
- Day one or two - place the sugar and water in a saucepan. Heat over medium heat to dissolve the sugar. Stir frequently. Bring the sugar syrup to a boil. Remove from the heat and add the bourbon. Let the syrup cool down completely. You can pour the syrup into a squeeze bottle if you have one, or you can just use a spoon to spread the syrup on the cake.
- Day one - place the first measure of butter in a saucepan. Heat the butter until it’s melted. Keep cooking the butter while stirring frequently until the butter stops foaming, and the milk solids turn dark golden brown in color.
EASY BUTTER PECAN CAKE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.1/5 (9)Total Time 53 minsCategory DessertCalories 560 per serving
- Preheat the oven to 350°F and have ready three greased 9" baking pans, lined with parchment paper on the bottom.
- For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the butter to the bowl and mix on medium-high speed for 2-4 minutes, smooth and almost doubled in volume.
BUTTER PECAN CAKE - FARM FLAVOR RECIPE
From farmflavor.com
Reviews 2Servings 12Cuisine AmericanCategory Desserts
- Set aside to cool. Keep oven on. For the cake: Beat together eggs, sugars, sour cream and butter until creamy.
BUTTER PECAN LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (49)Total Time 45 minsCategory Dessert, CakePublished 2004-08-07
- In a baking pan, combine the chopped pecans with the 4 tablespoons of butter. Bake for about 12 minutes, stirring occasionally, or until the pecans are toasted and aromatic.
- In a bowl, combine the flour, baking powder, and 1/4 teaspoon of salt; whisk to blend thoroughly. Set aside.
- In a large mixing bowl with an electric mixer, beat the granulated sugar and brown sugar with the remaining 2/3 cup of softened butter for 4 to 5 minutes, or until light and fluffy.
- Add the flour mixture to the creamed mixture, alternating with the 2/3 cup of milk. Beat well after each addition. Fold in 3/4 cup of the toasted pecans.
- Bake the butter pecan cake layers in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean when inserted in center of a cake.
BUTTER PECAN CAKE - MAGNOLIA DAYS
From magnoliadays.com
4.1/5 (16)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Beat butter in a large bowl until creamy. Add confectioners sugar, 5 tablespoons half-and-half, and vanilla.
MAPLE PECAN CAKE WITH MAPLE BUTTERCREAM RECIPE (VIDEO ...
From tatyanaseverydayfood.com
Ratings 2Calories 705 per servingCategory Dessert
- Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray, if desired.
- In a large mixing bowl, combine the liquid ingredients: buttermilk, cooking oil, vanilla, eggs and pure maple syrup. Mix the ingredients together on medium speed for 2 to 3 minutes, until the eggs are well beaten.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Sift the dry ingredients into the liquids and mix on low speed for 1 minute, just until the flour is incorporated. Gently fold in the diced pecans last.
- Divide the cake batter evenly between the three prepared pans. Bake the cake layers in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. The tops should be a rich, golden color. Allow the cake layers to cool in the pans for 5 minutes, then let them cool completely on a wire rack.
BUTTER PECAN CAKE WITH CREAM CHEESE FROSTING - CHENéE TODAY
From cheneetoday.com
Ratings 32Calories 700 per servingCategory Dessert
- Heat both portions of butter (14 tbsp) in a large light-colored sauté pan over medium high heat, stirring often.
- Preheat oven to 350°F and position oven rack in middle of oven. Spray 6-inch cake pans with baking spray and line with parchment paper.
- Whip remaining ½ cup of brown butter with an electric mixer until lightened in color. Add cream cheese and beat until smooth. Mix in vanilla.
ICING FOR BUTTER PECAN CAKE - CAKE DECORIST
From cakedecorist.com
- Place a non-stick pan over the stove on medium-high heat and melt three tablespoons of butter. Then, add the chopped pecans. Afterward, cook for about 4 to 6 minutes and stir it often until pecans look toasted. Remove toasted pecans from the pan and the heat and let it cool.
- Before anything else, beat the butter and vanilla to medium-high until it becomes light and fluffy using an electric mixer.
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