Description
Get ready to indulge in a rich, moist, and buttery cake that’s perfect for any occasion! With the nutty crunch of pecans and a soft, tender crumb, this cake is simple to make yet guaranteed to impress.
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup buttermilk
1 cup chopped pecans
Directions:
Preheat oven to 350°F (175°C). Grease and flour your cake pan.
In a large bowl, cream butter and sugar for 3–4 minutes until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In another bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to wet mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.
Fold in chopped pecans.
Pour batter into prepared pan and smooth the top.
Bake 50–60 minutes, until a toothpick inserted comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Moist, nutty, and full of buttery flavor, this Pecan Butter Cake is a dessert you’ll want to bake again and again. Slice and enjoy with a cup of coffee or a scoop of vanilla ice cream!
#PecanButterCake #BakingBliss #Homemade
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and prepare a 10-inch Bundt or tube pan by greasing and flouring it thoroughly. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar on medium-high speed for a full 3-4 minutes; this incorporates air and is key for texture. Add eggs one at a time, beating well after each to fully emulsify the batter. Stir in the vanilla extract.
In a separate bowl, whisk the flour, baking powder, and salt. With the mixer on low, add about one-third of the dry ingredients to the butter mixture, mixing just until combined. Follow with half of the buttermilk. Repeat, ending with the final third of the flour mixture. Stop mixing as soon as the last streaks of flour disappear. Use a spatula to gently fold in the chopped pecans. Pour the thick batter into your prepared pan, smoothing the top.
Serving Suggestions
This versatile cake is delicious on its own, but a few accompaniments elevate it. Serve a warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch option, pair it with fresh berries and a dusting of powdered sugar. A simple glaze made from powdered sugar, milk, and a touch of maple syrup drizzled over the cooled cake adds extra sweetness and visual appeal.
How-to Summary
To summarize: Cream butter and sugar until fluffy. Incorporate eggs and vanilla. Alternate mixing dry ingredients with buttermilk. Fold in pecans. Bake at 350°F in a greased pan for 50-60 minutes. Cool before serving.
Frequently Asked Questions
Can I use a different nut? Yes, walnuts are an excellent substitute for pecans, offering a similar texture and flavor profile.
What if I don’t have buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes before using.
How do I store this cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes well for up to 3 months.
Why did my cake sink in the middle? This is often due to underbaking, opening the oven door too early, or using expired baking powder. Ensure your leavener is fresh and perform the toothpick test.
Can I make this into cupcakes? Absolutely. Fill lined cupcake tins 2/3 full and bake for 18-22 minutes at the same temperature.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, dense cake. Mix only until ingredients are just combined.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, resulting in a curdled-looking batter and poor texture.
- Not preparing the pan properly: Inadequate greasing and flouring can cause the cake to stick. Use baking spray with flour for best results.
- Overbaking: Check for doneness a few minutes before the minimum time. The cake is done when a few moist crumbs cling to the toothpick.
Conclusion
This Pecan Butter Cake is a timeless, crowd-pleasing dessert that balances simplicity with incredible flavor. By following the detailed guide and avoiding common pitfalls, you’ll achieve a bakery-quality cake with a tender crumb and rich, nutty goodness. It’s a reliable recipe perfect for sharing, celebrating, or simply enjoying a sweet moment at home.