Butter pecan cake is one of my favorite desserts to make during the fall and winter months. The flavor combination of vanilla cake, chopped pecans, and rich cream cheese frosting makes it irresistible. It’s the perfect dessert to bring to holiday parties or to enjoy at home with family. I’ve been baking this cake for years and it never fails to impress. The preparation is simple enough for novice bakers but it looks and tastes like you spent all day in the kitchen. Keep reading to learn why this is about to become your new favorite cake recipe!
Should I Toast the Pecans First?
Yes, I highly recommend toasting the pecans before mixing them into the batter. Toasting brings out deeper, nuttier flavors and makes them extra crispy. Just spread them out on a baking sheet and bake at 350°F for 5-7 minutes. Let them cool completely before chopping and adding to the cake batter. Toasted or not, the pecans add great texture and flavor to every bite.
What Pan Works Best for This Recipe?
A 10-inch tube pan, preferably nonstick, works perfectly. The shape helps the cake bake up tall and uniform. Be sure to spray the pan well with nonstick cooking spray and coat it with a light layer of flour too. This prevents the cake from sticking to the sides as it bakes which can tear the sides when you go to remove it.
Should I Make the Frosting From Scratch?
I prefer to make the creamy cream cheese frosting from scratch to control the sweetness level. However, you can save time by using store-bought vanilla frosting instead. When frosting, press the chopped pecans around the top and sides for a decorative touch and a tasty crunch in every bite.
What Is the Best Way to Store This Cake?
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