Southern Butter Pecan Layer Cake

🍰 Southern Butter Pecan Layer Cake

✅ Ingredients

For the Buttered Pecans:

• 1½ cups chopped pecans

• 3 tbsp unsalted butter

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup whole milk, room temperature

• 1 tsp vanilla extract

• ½ tsp butter extract (optional, but recommended)

• Buttered pecans (from above)

For the Brown Sugar Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup light brown sugar, packed

• 4 cups powdered sugar, sifted

• 2–4 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

🔥 Directions

1. Make the Buttered Pecans:

• In a skillet over medium heat, melt 3 tbsp butter.

• Add chopped pecans and toast for 4–5 minutes, stirring frequently.

• Let cool completely before adding to batter.

2. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans).

2. In a large bowl, cream together butter and sugar until light and fluffy (3–4 minutes).

3. Add eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Add dry ingredients to the wet in three parts, alternating with milk. Start and end with the dry ingredients.

6. Mix in vanilla and butter extracts.

7. Fold in the cooled buttered pecans.

8. Divide batter evenly between prepared pans. Smooth tops.

9. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

10. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

3. Make the Frosting:

1. Beat softened butter and brown sugar together until creamy (about 2–3 minutes).

2. Gradually add powdered sugar, 1 cup at a time, beating between additions.

3. Add vanilla, salt, and 2 tbsp of cream/milk. Beat until fluffy. Add more cream if needed to reach spreading consistency.

🎂 To Assemble:

1. Level cake layers if needed.

2. Place one layer on a cake plate. Spread frosting on top.

3. Repeat with remaining layers and cover the cake with frosting.

4. Garnish with extra pecans on top or sides, if desired.

🧊 Storage:

• Store at room temperature for 1–2 days or in the fridge up to 5 days (covered).

• Freezes well (wrapped) for up to 3 months.