Carol's Butter Pecan Cake Recipe

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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.

—DACCSHUMANN

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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.

—beverly7570

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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.

—Lori

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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~!

—Amanda T.

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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.

—PamMar

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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.

—ARTHUR JR.

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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.

—Emily

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Feb 02, 2004

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

—PTT

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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.

Nutritional Information

Carol's Butter Pecan Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 596
Calories from Fat: 276

% Daily Value *
Total Fat 30.7g 47 %
Saturated Fat 13.5g 68 %
Cholesterol 107mg 36 %
Sodium 319mg 13 %
Potassium 132mg 4 %
Total Carbohydrates 77.2g 25 %
Dietary Fiber 1.9g 8 %
Protein 6g 12 %
Sugars 57.2g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 10 %
Iron 17 %
Thiamin 29 %
Niacin 21 %
Vitamin B6 4 %
Magnesium 9 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.