• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This Butter Pecan Cake has so much flavor! We love these light, fluffy cake layers with whipped cream cheese frosting!

• 2 1/2 cups (285 g) whole pecans, chopped — roast then chop, I did a rough chop
• 3 Tablespoons (14g) butter, melted
• 1 1/2 sticks (170g) unsalted butter
• 2 cups (400g) sugar
• 4 large eggs
• 3 cups (342g) cake flour (See Note below for substitution)
• 2 1/2 teaspoons (12g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1 1/4 cups (296g) buttermilk (See Note below for substitution)
• 1/4 cup (54g) vegetable oil ( I use canola oil)
• 1 Tablespoon (12g) vanilla extract
• 1 1/2 cups (285g) of the chopped buttered pecans
• Two 8 ounce (423g total weight) packages cream cheese, softened. It must bee full fat, not reduced fat or cream cheese in a tub, those are too soft.
• 2 cups (230g) powdered sugar, sift then measure
• 2 teaspoons (8g) vanilla extract
• 3 cups (696g heavy whipping cream
• *Some of the prepared buttered pecans will be sprinkled/spread into the frosting used for the filling.

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