Description
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup whole milk, room temperature
1 cup finely chopped pecans
For the Thick Cream Cheese Frosting:
12 oz cream cheese, softened
¾ cup unsalted butter, softened
4 ½ cups powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream
For the Topping:
¾ cup chopped pecans
¼ cup shaved or grated chocolate
Instructions:
Prepare the Cake Layers
Preheat oven to 350°F (175°C).
5 minutes
Grease and line two 9-inch round pans.
2 minutes
Whisk together flour, baking powder, and salt.
1 minute
Beat butter and sugar until fluffy.
3–4 minutes
Add eggs one at a time, then mix in vanilla.
2 minutes
Alternate adding dry ingredients and milk.
2 minutes
Fold in finely chopped pecans.
1 minute
Divide batter into pans and bake 24–28 minutes.
28 minutes
Let cool completely.
45 minutes
Make the Glossy Cream Cheese Frosting
Beat cream cheese and butter until silky smooth.
2 minutes
Add powdered sugar gradually.
2 minutes
Add vanilla and heavy cream; whip until glossy and thick.
2–3 minutes
Assemble the Cake
Place first layer on board and spread thick frosting.
2 minutes
Add second layer and frost entire cake smoothly with glossy finish.
5 minutes
Chill 15 minutes to set.
15 minutes
Add the Toppings
Sprinkle chopped pecans and chocolate shavings evenly over the top.
1 minute
Prep Time: 20 minutes | Cooking Time: 28 minutes | Cooling & Assembly: 1 hour 10 minutes | Total Time: 1 hour 58 minutes
Kcal: 520 kcal | Servings: 12 slices
#VanillaPecanCake #CreamCheeseFrosting #HolidayBaking #DessertLovers
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all cold ingredients like eggs, milk, butter, and cream cheese are truly at room temperature for even mixing. Preheat your oven and prepare your pans with parchment paper and grease. When mixing the batter, do not overbeat after adding the flour; mix just until combined to avoid a tough crumb. Use a toothpick to test for doneness—it should come out clean. For the frosting, sift your powdered sugar to prevent lumps and achieve that ultra-glossy finish. When assembling, apply a thin “crumb coat” of frosting first, chill for 15 minutes, then apply the final thick layer for a perfectly smooth finish.
Serving Suggestions
This rich cake pairs beautifully with a cup of strong coffee or a glass of cold milk. For a festive presentation, serve each slice with a dollop of freshly whipped cream and a drizzle of caramel sauce. It makes an excellent centerpiece for holiday dinners, birthdays, or afternoon tea. Leftovers (if any!) should be stored covered in the refrigerator.
How-to Summary
In summary, create this Vanilla Pecan Cake by: 1) Whisking dry ingredients. 2) Creaming butter and sugar, then adding eggs and vanilla. 3) Alternately mixing in dry ingredients and milk. 4) Folding in pecans and baking. 5) Beating cream cheese, butter, powdered sugar, vanilla, and cream for frosting. 6) Assembling and frosting the cooled layers, then topping with pecans and chocolate.
Frequently Asked Questions
Can I use a different nut? Yes, walnuts make a great substitute for pecans. For a nut-free version, omit them entirely or use toasted oats.
Can I make this cake in advance? Absolutely. Bake the layers up to two days ahead, wrap tightly in plastic wrap, and store at room temperature. Frost the day you plan to serve it for the best texture.
Why is my frosting runny? This is usually due to ingredients being too warm. Ensure your butter and cream cheese are softened but still cool. If it’s runny, chill the mixture for 20 minutes before re-whipping.
Can I freeze this cake? Yes, you can freeze the unfrosted layers for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
What if I don’t have two 9-inch pans? You can bake the batter in a 9×13 inch pan. Adjust the baking time to 30-35 minutes, or until a tester comes out clean.
Common Mistakes to Avoid
- Using cold ingredients: This leads to a curdled batter and dense cake.
- Overmixing the batter: Mix only until ingredients are incorporated after adding flour.
- Not measuring flour correctly: Spoon flour into the measuring cup and level it off; scooping packs it down and adds too much.
- Frosting a warm cake: The frosting will melt and slide off. Ensure layers are completely cool.
- Adding all the powdered sugar at once: This creates a huge cloud of sugar dust. Add it gradually on low speed.
Conclusion
This Vanilla Pecan Cake with its thick, glossy cream cheese frosting is a show-stopping dessert that balances classic vanilla flavor with the rich crunch of pecans. While the process requires attention to detail—like room temperature ingredients and proper mixing—the result is a moist, tender, and decadently frosted cake perfect for any celebration. By following the step-by-step guide and avoiding common pitfalls, you’ll create a masterpiece that delights every dessert lover at your table.