Easiest Way to Prepare Quick Layered Butter Pecan Cake

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Make Ultimate Layered Butter Pecan Cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Layered Butter Pecan Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Layered Butter Pecan Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Layered Butter Pecan Cake is 10-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Layered Butter Pecan Cake estimated approx 1 hour.

To begin with this recipe, we have to prepare a few ingredients. You can have Layered Butter Pecan Cake using 19 ingredients and 10 steps. Here is how you can achieve it.

I grew up loving butter pecan ice cream and it’s still my favorite, so when I first baked this cake I knew I would fall in love! Something about the cream cheese icing and buttery nutty flavor together is the perfect combo!

Ingredients and spices that need to be Take to make Layered Butter Pecan Cake:

1. 2 cups Pecans chopped
2. 3 Tbsp unsalted butter diced into 3 pieces
3. 3 cups all-purpose flour
4. 2 teaspoons baking powder
5. 1/2 teaspoon baking soda
6. 1/2 teaspoon salt
7. 1 cup softened unsalted butter
8. 1 3/4 cup sugar
9. 4 large eggs
10. 1 1/2 teaspoon vanilla extract
11. 1 teaspoon almond extract
12. 1 cup buttermilk
13. 1/2 cup whole milk
14. Cream cheese icing
15. 1 cup room temp butter
16. 12 ounces room temp cream cheese
17. 1 teaspoon vanilla extract
18. 5 cups powdered sugar
19. 1/2 cup chopped pecans for topping

Steps to make to make Layered Butter Pecan Cake

1. Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour
2. Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
3. Stir together buttermilk and milk, set aside.
4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
5. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until fluffy. Mix in eggs one at a time adding in vanilla and almond extract with last egg.
6. Mix in flour alternating with milk mixture: 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.
7. Fold in pecans: 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.
8. Bake until set: 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.
9. Let cake cool completely on wire rack: 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.
10. 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.

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