Butternut Pecan Cake With Classic Buttercream Frosting Food

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BUTTER PECAN LAYER CAKE



Butter Pecan Layer Cake image

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

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

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.

CAROL'S BUTTER PECAN CAKE



Carol's Butter Pecan Cake image

This is a cake that can be served anytime.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 ¼ cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
¼ cup butter
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups sifted confectioners' sugar
⅓ cup heavy whipping cream

Steps:

  • Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
  • Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
  • Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
  • To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g

BUTTERNUT CAKE WITH BUTTER PECAN FROSTING



Butternut Cake With Butter Pecan Frosting image

No special occasion needed to whip up this classic Southern cake. This recipe calls for self-rising flour, sugar, eggs, milk, butternut extract, cream cheese and pecans. Your beautiful butternut flavored cake will become a family favorite!

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 9

3 cups plus more for dusting cake pans self rising flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract
1 cup chopped, plus 1/2 cup unchopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese

Steps:

  • For the cake: Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
  • Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
  • Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
  • Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
  • For the frosting: Add the confectioners' sugar to a bowl and whisk to make sure there are no lumps. Set aside.
  • In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in 1 teaspoon extract. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.

THE BEST BUTTER PECAN CAKE



The Best Butter Pecan Cake image

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

1/4 cup butter
2 cups chopped pecans (about 8 ounces)
3/4 cup butter or 3/4 cup high-quality stick margarine, softened
2 cups sugar
4 larg eggs
3 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/2 cup butter, softened, divided
5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup sugar
1 cup fat-free cool whip, thawed

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 PRALINE BUTTER CREAM ICING



Pecan Praline Butter Cream Icing image

I found this recipe while reading "Cakes by Dana - Fill In the Cake" blog. "Really simple and super yummy and totally bad for you!"

Provided by Barbell Bunny

Categories     Dessert

Time 30m

Yield 3-4 cups of frosting, 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2/3 cup sugar
1 cup pecans, chopped
1/2 cup egg white
1 cup sugar
1 cup unsalted butter
5 tablespoons unsalted butter
1 teaspoon vanilla

Steps:

  • -Pecan Pralines-.
  • Melt butter over medium heat in a saucepan.
  • Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
  • Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
  • On parchment paper, spread out the pecan mixture and let cool completely.
  • Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
  • -Butter Cream Icing-.
  • Add a dash of salt to the egg whites and beat for 30 seconds.
  • Place the whites over a double broiler and add sugar 1/2 cup at a time.
  • Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
  • Whip mixture on medium high until bowl is cool to the touch.
  • Cut up the cold, but not hard, butter, and slowly add it to the meringue.
  • Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
  • Add vanilla.

Nutrition Facts : Calories 1486.3, Fat 114.5, SaturatedFat 58.1, Cholesterol 233.9, Sodium 132.8, Carbohydrate 116.7, Fiber 3.5, Sugar 113, Protein 8.7

PECAN BUTTER CAKE



Pecan Butter Cake image

This tender cake has been a family favorite for years. Chock full of nuts, it has a rich buttery taste, a crispy crust-and makes a wonderful substitute for fruitcake at Christmas! Delicious with coffee or tea, this cake freezes very well.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12-16 servings.

Number Of Ingredients 12

2 cups butter, softened
2 cups sugar
9 large eggs, room temperature
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 teaspoon grated lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 cups chopped pecans
1-1/2 cups golden raisins
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, vanilla and lemon zest. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Fold in pecans and raisins., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 672 calories, Fat 47g fat (17g saturated fat), Cholesterol 181mg cholesterol, Sodium 331mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 4g fiber), Protein 9g protein.

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