Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 cup chopped pecans, toasted
– 8 oz cream cheese, softened
– 4 cups powdered sugar
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract (for icing)
Equipment Needed
– Mixing bowls
– Electric mixer (hand or stand)
– Measuring cups and spoons
– 9×13 inch baking pan (or 2 round 9-inch pans for layered cake)
– Rubber spatula
– Cooling rack
– Saucepan (for toasting pecans)
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C) while I prepare my baking pan. I’ve had the best luck with a greased and floured 9×13 inch baking pan—though if you’re feeling fancy, you can also use two 9-inch round pans for a layered look. Next, in a large bowl, I cream together the softened butter and granulated sugar until fluffy. There’s something so satisfying about watching the ingredients blend into a beautiful, pale mixture. Once that’s done, I add in the eggs one at a time, mixing well after each addition. After that, I combine the flour, baking powder, and salt in a separate bowl and add it gradually to the wet mixture, alternating with buttermilk. The batter will be rich and creamy! Finally, I fold in the toasted pecans, which add a nice crunch. (See the next page below to continue steps…)