Butter Pecan Cake
▢3 tablespoons butter
▢1 ⅓ cups chopped pecans
▢2 cups all-purpose flour
▢1 ½ teaspoons baking powder
▢¼ teaspoon salt
▢⅔ cup butter, softened
▢1 ½ cups granulated sugar
▢2 large eggs, room temperature
▢1 ½ teaspoons vanilla
▢1 cup whole milk
▢¼ cup butter, softened
▢1 teaspoon vanilla
▢4 cups powdered sugar, divided
▢5 tablespoons whole milk
Butter Pecan Cake
Melt 3 tablespoons butter in a non-stick pan over medium-high heat. Add pecans and cook 4-6 minutes, stirring often, until toasted. Remove from heat and cool.
Preheat oven to 350° F. Grease and lightly flour two 8-inch round cake pans. In a medium bowl, stir together flour, baking powder and salt. Set aside.
Beat ⅔ cup softened butter in a large bowl stand or hand mixer on medium-high for 30 seconds.
Reduce to medium, add sugar gradually, until well combined. Scrape bowl and beat 2 minutes more.
Add vanilla and one egg, beating until combined. Beat in remaining egg.
Reduce speed to low. Alternately add in flour mixture and milk and beat just until combined.
Fold in 1-cup of the toasted pecans, pour batter evenly into prepared pans. Bake 30-35 minutes, or until a toothpick inserted in center comes out clean. Cool pans on a wire rack for 10 minutes. Remove cake layers from pans and cool on racks to room temperature. Make the butter cream and decorate.
In a mixer, beat butter and vanilla on medium until light and fluffy. Reduce to low and slowly beat in 2 cups powdered sugar.
Beat in 3 tablespoons milk. Gradually beat in remaining powdered sugar and milk.
How to Decorate
Spread a thin layer of the buttercream onto the top of one cake layer.
Add the second cake layer evenly over the top. Frost sides and top with remaining buttercream until completely coated.
Sprinkle with remaining toasted butter pecans.