Toasted Butter Pecan Cake Recipe -
Toasted Butter Pecan Cake Recipe

Toasted Butter Pecan Cake

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"A delicious butter pecan cake made from scratch. This is a cake that can be served anytime."

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Ingredients Edit and Save

Original recipe makes 3 layer, 9 inch cake Change Servings


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

Most Helpful Positive Review
Jun 25, 2007

Wonderful cake! I didn't have 3 layer cake pans, so I baked it in a 13x9 pan for 45 minutes. It turned out great. You may be tempted to skip the pecan toasting process, but don't! Toasting the pecans in butter is what gives this cake its unique, irresistible flavor. The cake received rave reviews from my family and my co-workers. I will definitely keep this cake on my "favorites" list!

Most Helpful Critical Review
Jan 19, 2009

Flavor was good. Cake was very very dry. Neither my family nor I like dry cake. I had to throw out more than 1/2 of it because no one wanted to eat it. I am not a novice cook either. Will not make this again.


15 Ratings

Sep 22, 2003

This is a very good cake. Do not overbake or I think it would be dry. The icing tastes like butter pecan ice cream, the heavy cream gives it that flavor.

Apr 09, 2005

This cake was absolutely delicious. I love Butter Pecan icecream, and this cake tasted very much like it. I used store-bought icing instead, just to make it a little more simple. (1 pk. Butter cream frosting, 2 pks. Cream cheese frosting) With the icing, by mistake, I used two different brands of Cream Cheese flavor, I used Betty Crocker and Duncan Hines, so you might like to try that. The cake is so delicious!

Mar 11, 2009

This recipe was alright. I think I may have overbaked it just a little because it did end up being pretty dry. The frosting was so so. Just a sidenote, in your ingredients list you have baking powder but in the procedure you said to mix baking soda; I wasn't sure so I used baking powder. This may have had something to do with it. Also, I have a cake recipe that calls for 4 tsp. of baking powder and this one only calls for 2. This may also have soemthing to do with it.

Dec 26, 2008

This is by far the best cake I have ever had. I made it for the first time last Christmas and have made it on special occasions since. My dad also says this is the best cake he's ever had.

Oct 24, 2008

I actually found this recipe on another site when I used it, but it's the exact same thing, and it is SO good. The cake is very dense and moist. When I made it I made a 12x2" square cake. It was a little difficult to level with the pecans baked into it but I managed! I frosted this with from scratch maple cream cheese frosting and it is to die for :-9

May 02, 2011

this cake was very dry


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 142 mg
  • 6%

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

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