Classic Southern Pecan Cake, rich, buttery, and loaded with pecans—a true Southern dessert that’s perfect for any occasion.
Ingredients
Cake
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract (optional, for extra flavor)
- 1 1/2 cups chopped pecans, toasted
Glaze (optional)
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Pecans:
- Preheat the oven to 350°F (175°C).
- Spread chopped pecans on a baking sheet and toast them for 5-7 minutes, until fragrant. Set aside to cool.
2. Prepare the Cake Batter:
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract, butter extract (if using), and toasted pecans.
3. Bake the Cake:
- Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
- Pour the batter evenly into the prepared pan(s) and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan(s) for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Glaze (Optional):
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar and cream. Bring to a gentle boil and cook for 2-3 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract. Let cool slightly before drizzling over the cooled cake.
5. Serve:
- Slice and serve as is or with a scoop of vanilla ice cream for a decadent treat.
Pro Tips
- Toasting Pecans: Toasting the pecans enhances their flavor—don’t skip this step!
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Make It Fancy: Top with additional pecans or whipped cream for a festive presentation.
This Southern Pecan Cake is a timeless dessert that’s sure to please any crowd!
