- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans, toasted
Equipment Needed
- 2 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire rack for cooling
- Measuring cups and spoons
- Parchment paper (optional)
Step-by-Step Instructions
When I make Butter Pecan Cake, I start by preheating my oven to 350°F (175°C). Nothing says “cake time” like that familiar warmth welcoming me into the kitchen. I then prepare my cake pans by greasing them with a bit of butter, and I often line the bottoms with parchment paper for easy removal later. Having learned the hard way, I can tell you that nothing is worse than watching your cake stick to the pan and crumble upon serving.
Next, I combine my dry ingredients: flour, baking powder, baking soda, and salt in a bowl. This beforehand preparation gets me feeling ready and organized. After mixing these together, I move on to my wet ingredients. In a large mixing bowl, I cream the softened butter and granulated sugar together using my electric mixer. It’s crucial to do this step until the mixture is light and fluffy—about 4 to 5 minutes. If you rush this, you risk a denser cake, which is not what we want.
Once the butter and sugar are combined, I add the eggs one at a time, ensuring they’re fully incorporated before moving on. I then mix in the buttermilk and stir in the vanilla extract, which adds a lovely depth to the flavor. Trust me, don’t skip this ingredient; it makes a huge difference. Gradually, I fold in the dry ingredients, being careful not to overmix. I’ve tried mixing too vigorously, and the resulting cake was far less tender. (See the next page below to continue…)