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A two-layer butter pecan cake with brown sugar cream cheese frosting and pecan pieces, one slice cut out

Butter Pecan Cake

A two-layer butter pecan cake with buttered, toasted pecans in the batter and a brown sugar cream cheese frosting with more pecans.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 855 kcal

Ingredients
  

  • 1 1/2 cups pecans chips; toasted, then divided among the batter and the frosting
  • 3 tablespoons unsalted butter melted, for the pecans
  • 1/2 teaspoon cinnamon for the pecans
  • 2 cups all-purpose flour for the cake
  • 1 1/2 teaspoons baking powder for the cake
  • 1/4 teaspoon salt for the cake
  • 1 1/2 cups granulated sugar for the cake
  • 1/2 cup light brown sugar packed, for the cake
  • 12 tablespoons unsalted butter room temperature, for the cake
  • 2 eggs for the cake
  • 1 egg yolk for the cake
  • 1 1/2 teaspoons vanilla extract for the cake
  • 1/2 teaspoon maple extract for the cake
  • 1/2 cup sour cream for the cake
  • 1 cup whole milk for the cake
  • 8 ounces cream cheese room temperature, for the frosting
  • 4 tablespoons unsalted butter room temperature, for the frosting
  • 1/2 cup light brown sugar soft and free of lumps, for the frosting
  • 1/2 teaspoon vanilla extract for the frosting
  • 1/2 teaspoon maple extract for the frosting
  • 1 pinch salt for the frosting
  • 2 1/2 cups powdered sugar for the frosting

Instructions
 

  • Heat the oven to 350°F. Generously grease two 9-inch cake pans with shortening and lightly dust them with flour.
  • Toss the pecan chips with the melted butter and cinnamon. Spread them in a single layer on a baking sheet and bake for 6 minutes, flipping halfway through. They should be fragrant and slightly crunchy. Let them cool on the pan.
  • Process 1/2 cup of the cooled pecans until creamy. Set that portion aside for the batter, 1/2 cup of pecan chips for the batter, and the remaining 1/2 cup for the frosting.
  • Sift together the flour, baking powder and salt. In a large bowl, cream the granulated sugar, brown sugar and room-temperature butter. Mix in the eggs and egg yolk, then the vanilla extract, maple extract and sour cream. Mix in the dry ingredients, alternating with the milk. Once the batter is combined and fluffy, stir in the processed pecans and the reserved 1/2 cup of pecan chips.
  • Divide the batter evenly between the prepared pans. Bake for 25 to 28 minutes, checking at 25 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans until the pans are cool enough to touch. Remove the cakes and cool them completely on a rack.
  • Cream the cream cheese and room-temperature butter together. Add the frosting's brown sugar and beat until light and fluffy, with no gritty texture. Mix in the vanilla extract, maple extract and pinch of salt. Gradually mix in the powdered sugar until smooth and creamy, then stir in the reserved pecan chips.
  • Frost the completely cooled cakes.

Notes

The total time does not include cooling the layers completely before frosting. Keep the frosted cake refrigerated.

Nutrition

Serving: 1servingCalories: 855kcalCarbohydrates: 106.4gProtein: 8.3gFat: 46.2gSodium: 224mgFiber: 2.3gSugar: 84g
Keyword brown sugar cream cheese frosting, butter pecan cake, butter pecan cake recipe, butter pecan cake with cream cheese frosting, butter pecan layer cake