Mastering the Perfect Butter Pecan Cake: Tips and Secrets
Discover the secrets to the best Butter Pecan Cake with tips for perfecting flavor, texture, and frosting for a truly irresistible dessert!
Ingredients
- 1 1/2 cups All-purpose flour Sifted for best texture
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Unsalted butter Softened at room temperature
- 1 cup Granulated sugar
- 3 large eggs Eggs Room temperature for better mixing
- 1 teaspoon Vanilla extract Pure vanilla extract preferred
- 1/2 cup Buttermilk Can substitute with milk + lemon juice
- 1/2 cup Chopped pecans Toasted for added flavor (optional)
- 1/4 cup Chopped pecans Toasted for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add eggs and vanilla: Beat in the eggs, one at a time, followed by vanilla extract.
- Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients.
- Fold in pecans: Gently fold in toasted chopped pecans.
- Bake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Freshness: For the best flavor, use fresh, high-quality pecans. Toasting them enhances their nuttiness and adds a deeper flavor.
Butter Temperature: Ensure the butter is softened to room temperature to achieve a smooth and creamy batter. Cold butter can lead to lumps.
Eggs: Always use room temperature eggs when baking for better incorporation into the batter and a fluffier texture.
Buttermilk Substitute: If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or vinegar with 1/2 cup of milk. Let it sit for a few minutes before using.
Pecan Garnish: You can sprinkle extra toasted pecans on top of the cake for a beautiful, crunchy finish. For a sweeter touch, drizzle caramel sauce on top as well.
Storage: The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. It also freezes well if wrapped properly.