Southern Vanilla Butter Pecan Cake
Ingredients:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup whole milk
1½ cups chopped toasted pecans
For the Vanilla Cream Frosting and Drizzle:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
1 tablespoon vanilla bean paste
Pinch of salt
½ cup sweetened condensed milk (for the drizzle)
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Add dry ingredients alternately with milk, mixing until just combined.
Fold in chopped pecans.
Divide batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make frosting, beat butter until creamy. Add powdered sugar gradually, then cream, vanilla paste, and salt. Beat until fluffy.
Frost each cake layer and stack. Spread frosting over the sides and top.
Warm the sweetened condensed milk slightly and drizzle generously over the cake.
Optional: Garnish with piped whipped frosting and extra chopped pecans.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 610 kcal | Servings: 12 servings
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