Toasted Butter Pecan Cake Recipe

Indulgence Redefined: Toasted Butter Pecan Cake Recipe – A Symphony of Richness and Crunch!

Prepare your taste buds for a journey into the realm of decadence with our Toasted Butter Pecan Cake—a divine creation that marries the warm, nutty flavor of toasted pecans with the rich, buttery essence of a moist and tender cake. This recipe is a celebration of indulgence, where each bite promises a delightful dance of textures and flavors. Join us as we delve into the art of crafting this sumptuous cake, elevating the ordinary to extraordinary and making dessert dreams come true.

Ingredients: For the Toasted Butter Pecans:

  • 1 cup pecan halves
  • 2 tablespoons unsalted butter, melted
  • Pinch of salt

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream

For the Butter Pecan Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • Reserved toasted butter pecans for garnish

Instructions:

  1. Prepare the Toasted Butter Pecans:
    • Preheat the oven to 350°F (175°C). Toss pecan halves with melted butter and a pinch of salt. Spread them on a baking sheet and toast in the preheated oven for 8-10 minutes or until fragrant and golden. Allow them to cool, then roughly chop.
  2. Make the Cake Batter:
    • In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. Incorporate Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  4. Fold in Toasted Pecans:
    • Gently fold in the toasted and chopped butter pecans, ensuring an even distribution throughout the batter.
  5. Bake to Perfection:
    • Divide the batter evenly between prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
  6. Prepare the Butter Pecan Frosting:
    • In a bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk, and beat until smooth and fluffy. Stir in vanilla extract.
  7. Frost the Cake:
    • Once the cakes are completely cooled, frost the top of one cake layer, place the second layer on top, and frost the entire cake with the butter pecan frosting. Use a spatula to create a smooth finish.
  8. Garnish and Serve:
    • Garnish the frosted cake with reserved toasted butter pecans. Slice, serve, and revel in the symphony of flavors and textures that is Toasted Butter Pecan Cake.

Cook Notes:

  • Cake Pan Preparation: Ensure cake pans are well-greased and lined with parchment paper for easy removal.
  • Even Toasting: Stir the pecans halfway through toasting to ensure even browning.
  • Room Temperature Ingredients: Allow butter, eggs, and sour cream to come to room temperature for optimal cake texture.

Variations:

  1. Maple Glaze Drizzle:
    • Add a maple glaze drizzle by combining powdered sugar, maple syrup, and a splash of milk for an extra layer of sweetness.
  2. Caramel Infusion:
    • Incorporate caramel sauce between cake layers for a gooey and indulgent surprise.
  3. Chocolate Ganache Layer:
    • Drizzle a layer of chocolate ganache over the frosted cake for a chocolatey twist.

Keto Versions:

  • Almond Flour Substitution:
    • Replace all-purpose flour with almond flour for a keto-friendly alternative.
  • Sugar-Free Sweetener:
    • Use a sugar-free sweetener for both the cake and frosting to reduce the carb content.

Low Carb Versions:

  • Coconut Flour Adaptation:
    • Substitute coconut flour for a lower-carb alternative while maintaining a desirable texture.
  • Greek Yogurt Swap:
    • Replace sour cream with Greek yogurt for a lower-carb option with added protein.

In conclusion, the Toasted Butter Pecan Cake is a testament to the art of baking—a masterpiece that harmonizes the comforting flavors of buttery pecans with the indulgent richness of a moist cake. Whether you’re savoring the classic version, exploring flavorful variations, or opting for keto and low-carb adaptations, this cake invites you to experience the joy of decadence.

So, preheat that oven, gather your ingredients, and immerse yourself in the delightful process of creating a dessert that transcends the ordinary. Toasted Butter Pecan Cake—a sweet symphony that deserves a place at your table and a special spot in your heart!