Carol's Butter Pecan Cake Recipe - Allrecipes.com
Carol's Butter Pecan Cake Recipe
  • READY IN hrs

Carol's Butter Pecan Cake

Recipe by  

"This is a cake that can be served anytime."

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Ingredients Edit and Save

Original recipe makes 3 - 9 inch layer cake Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
  3. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
  4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
  5. To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2003

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.

 
Most Helpful Critical Review
Jul 19, 2010

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.

 

45 Ratings

Jul 31, 2006

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.

 
Mar 19, 2008

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~!

 
Dec 15, 2002

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.

 
Apr 01, 2011

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.

 
May 21, 2008

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.

 
Feb 02, 2004

This is one of those cakes that can really be addictive. I probably make it once a month at least.

 

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Nutrition

  • Calories
  • 596 kcal
  • 30%
  • Carbohydrates
  • 77.2 g
  • 25%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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