Description
This cake is one of the most irresistible Southern desserts ever created. Rich buttery cake layers packed with toasted pecans and topped with silky cream cheese frosting create the perfect combination of flavor and texture. Every bite delivers warm nutty flavor, soft moist crumb, and creamy sweetness that melts in your mouth.
Ingredients
For the Cake
- 2 cups pecan halves, chopped
- 3 tablespoons unsalted butter
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1½ teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup milk
For the Cream Cheese Frosting
- 1 cup butter, softened
- 12 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- ½ cup chopped pecans for topping
Instructions
Preheat your oven to 350°F (175°C).
Melt 3 tablespoons butter in a skillet over medium heat. Add chopped pecans and toast for 4–5 minutes, stirring frequently until fragrant and lightly golden.
Remove from heat and allow them to cool completely.
Toasting the pecans enhances their rich buttery flavor and gives the cake its signature taste.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients alternating with buttermilk and milk. Mix until just combined.
Fold in the toasted pecans gently with a spatula.
Grease and flour three 8-inch cake pans.
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a large bowl, beat butter and cream cheese until smooth and creamy.
Add vanilla extract.
Gradually mix in powdered sugar until the frosting becomes fluffy and spreadable.
If needed, chill the frosting slightly before assembling the cake.
Place the first cake layer onto a serving plate and spread an even layer of frosting on top.
Repeat with the remaining layers.
Frost the top and sides of the cake completely.
Sprinkle chopped pecans over the top and sides for a beautiful finish.
Refrigerate for at least 30 minutes before slicing for cleaner cuts.
Notes
Always toast the pecans before adding them to the batter. This simple step dramatically improves flavor and texture.
Do not overmix the batter after adding flour, as this can create a dense cake.
Room-temperature ingredients help create a smoother batter and more even baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 620 calories per slice
- Sugar: 48g
- Sodium: 290mg
- Fat: 38g
- Carbohydrates: 65g
- Protein: 7g