This Butter Pecan Cake recipe brings the rich, nutty flavors of toasted pecans together with a moist, buttery cake, topped with a luscious brown sugar cream cheese frosting. Perfect for any occasion, from holiday gatherings to cozy family dinners, this cake is sure to impress with its depth of flavor and elegant presentation.
Prepare the Pecans: Toss pecan chips with melted butter. Bake at 350°F for 6 minutes, flipping halfway. Cool and blend ½ cup into pecan butter.
Make the Cake: Sift together flour, baking powder, and salt. Cream sugars and butter, then add eggs and extracts. Mix in sour cream. Alternately add dry ingredients and milk to the wet, then fold in pecan butter and toasted pecans. Pour into prepared pans and bake for 25-28 minutes.
Frosting: Beat cream cheese and butter until smooth. Add brown sugar, extracts, and salt. Gradually mix in powdered sugar until creamy. Frost cooled cakes and garnish with reserved pecans.
Notes
Maple Extract Substitute: If using maple syrup instead of extract, reduce the milk by the amount of syrup added to maintain the batter's consistency.
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Decorating Tip: For an extra touch of elegance, drizzle the top with a simple caramel sauce or sprinkle with a dusting of powdered sugar before serving.