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Butter Pecan Cake with Cream Cheese Icing

A rich, nutty cake loaded with toasted pecans and topped with a smooth cream cheese frosting.

Ingredients

Scale

For the Crust:

  • 1 cup chopped pecans
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Toast pecans in a dry skillet until fragrant, then set aside to cool.
  2. Cream together 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
  3. Whisk together flour, baking powder, and salt. Gradually add to butter mixture alternating with milk, starting and ending with flour. Stir in 1 tsp vanilla and toasted pecans.
  4. Pour batter into a greased 9×13 inch pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
  5. For icing, beat cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar and 1 tsp vanilla, beating until creamy. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett