Pecan Layer Cake with Vanilla Butter Frosting
This rich, nutty pecan cake is layered with buttery flavor and topped with a smooth vanilla frosting that melts into every bite. Toasted pecans bring the crunch, while the creamy frosting ties everything together. It’s a classic southern-style dessert that’s impossible to forget.
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hr
- Yield: 16 1x
Ingredients
Cake:
2⅔ cups chopped pecans
1¼ cups butter, softened (divided: 1 cup + ¼ cup)
2 cups sugar
4 large eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup 2% milk
Frosting:
1 cup butter, softened
8 to 8½ cups confectioners’ sugar
1 can (5 oz) evaporated milk
2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a skillet over medium heat, toast pecans with ¼ cup butter until golden and fragrant. Cool completely.
In a large bowl, cream remaining 1 cup butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in cooled pecans.
Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
For frosting, beat butter until creamy. Gradually add confectioners’ sugar, alternating with evaporated milk, until smooth and spreadable. Mix in vanilla.
Frost between layers and all around the cake. Decorate with extra pecans if desired.
Nutrition
- Calories: 640
- Sugar: 60g
- Fat: 34g
- Carbohydrates: 80g
- Protein: 5g