Recipe by Carol
"This is a cake that can be served anytime."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
sifted all-purpose flour
sifted confectioners' sugar
heavy whipping cream
This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination.
Has a wonderful flavor but, cake came out VERY dry, I will try making this again but I will be adding oil to recipe. Will let you know.
This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.
I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!!
The only changes I suggest..for a lighter, more airy texture is to use self-rising flour and omit the backing powder...or use cake flour...i believe 1 cup AP flour = 1 cup + 1 TB of cake flour.
Anyways...great cake!! I looove it with a caramel filling and butter frosting or caramel icing too...yummm~!
I tried this cake and it was absolutely fantastic. The cake has the flavor of my favorite ice cream, Buttered pecan. I got rave reviews from my family when I made this cake for my mom's birthday.
I made this cake for my parents birthdays, which are a week apart, because they both love butter pecan ice cream. It was a beautiful cake and it got lots of oh's and ah's at the party. Everyone said it was delicious. I, on the other hand, thought it was a little dry even though I only baked it for 20 minutes but the flavor was very good. Also I thought the frosting was way to sweet. I wish I listened to my gut and used my regular butter cream frosting which I think would have paired better with the cake. Next time I will and I'll add buttermilk to the cake to combat the dryness.
I am only rating the cake, as I used a different icing. I substituted vanilla soymilk for regular milk (since I was out), and added half the amount of vanilla extract. The cake layers were fluffy and light, and perfectly moist. Very nicely sweetened, maybe a little too sweet, and only because I used flavored soymilk. My mom raved, and everyone else loved it. So good.
This is one of those cakes that can really be addictive. I probably make it once a month at least.
* Percent Daily Values are based on a 2,000 calorie diet.
Carol's Butter Pecan Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 276
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
A moist, tender coffee cake with a sweet, crunchy pecan topping.
It’s Texas sheet cake with a peanut butter twist.
See how to make a moist, delicious pistachio cake.