Next, pour the batter into a greased 9×13-inch baking pan, smoothing the top with a rubber spatula. Bake this beauty for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. The golden color and the faint smell of roasted pecans wafting through my kitchen is one of the best parts of baking! Once it’s done, let the cake cool completely in the pan on a cooling rack.
While the cake cools, it’s time to prepare the frosting. In a separate mixing bowl, I blend the softened cream cheese and unsalted butter until they’re creamy and fully combined. Slowly add in the powdered sugar and vanilla extract, mixing until the frosting is thick yet spreadable. Once the cake has cooled, I generously spread the cream cheese frosting over the top. Trust me, this frosting is so luscious that you might want to eat it by the spoonful!
For the finishing touch, I sprinkle additional chopped pecans over the frosting. The added crunch makes every bite delightful! Now, all that’s left to do is slice a generous piece and enjoy the fruits of my labor with a glass of cold milk. Perfection!
Pro Tips for Best Results
I tested this recipe three different ways: with and without the buttermilk and with vegetable oil or melted butter. Honestly, the buttermilk gives the cake a fantastic level of moisture that you just can’t achieve otherwise, and the vegetable oil ensures it stays tender. When I made it with melted butter, the cake had a denser texture that I didn’t quite love as much.
If you want your cake to turn out perfectly every time, make sure your ingredients are at room temperature. I always take my eggs and cream cheese out of the fridge at least 30 minutes before I start baking. Room temperature ingredients blend more easily, resulting in a smoother batter.
Lastly, I suggest letting the cake chill in the fridge after frosting it. The flavors meld together beautifully, and the cream cheese frosting firms up a bit, making it even easier to slice when it’s time to serve!
Common Mistakes to Avoid
One common mistake I’ve encountered is not allowing the cake to cool completely before frosting it. I once rushed this step, and my frosting melted into the cake, which, while tasty, was not the visual presentation I was hoping for. Letting it cool completely allows for a clean frosting layer that looks irresistible. (See the next page below to continue…)