Cake with butter pecans and cream cheese frosting

tep 1: Get the Cake Ready

Set the oven's temperature to 350°F (175°C). Grease and dust three 8-inch circular cake pans.

Cream Butter and Sugar: Beat the softened butter and caster sugar together in a large basin.

till frothy and light in consistency.

Add the eggs: Add each egg separately, being careful to fully integrate it before adding the next.


Dry Ingredients: Combine the flour, baking soda, baking powder, and salt in a separate basin.

Wet Ingredients: Mix vanilla extract and buttermilk together in a separate basin.

Blend the mixtures: Gradually add the dry ingredients and buttermilk to the butter mixture.

Combine the dry ingredients last, working your way through. Stir until all ingredients are incorporated.

Add the pecans and stir. Fold in the roasted pecans gently.

Bake: Evenly distribute batter into the cake pans that have been prepared. Bake for 25–30 minutes in a preheated oven.

minutes, or until there is no more visible toothpick sticking out of the middle.

Cool: After allowing the cakes to cool in the pans for ten minutes, move them to a wire rack to finish cooling.

in full.

Step 2: Get the frosting made using cream cheese.

Cream Cheese and Butter: In a large bowl, mix together the softened cheese and butter until

silky and velvety.

Add the powdered sugar gradually while beating until smooth and well blended.

Vanilla extract: Add the extract and stir.

Step 3: Put the Cake Together

Level Cakes: To guarantee uniform layers, use a serrated knife to level the tops of the cakes as needed.

Layers of Frosting: Arrange one layer of cake on a platter or cake stand. Disperse a large quantity of

Topped with a cream cheese icing. Repeat with more icing on the second layer.

Top layer: After putting the third cake layer on top, ice the cake's edges and top using the

leftover frosting.

To decorate, scatter the toasted nuts over the cake and gently press them into the edges, if desired.

wished for.

Step Four: Present

Refrigerate: To ensure the frosting sets properly, place the cake in the refrigerator for at least an hour before serving.


Slice and Savor: Cut into a cake and savor the rich, buttery pecan taste mixed with the creamy,

tart glaze.

Toasted nuts: The taste of toasted pecans is enhanced. Just distribute them onto a baking sheet.

Then bake, stirring periodically, at 350°F (175°C) for about 8 to 10 minutes, or until aromatic.

Ingredients at Room Temperature: Ensure that the eggs, cream cheese, and butter are at room temperature.

temperature prior to operation. This aids in the creation of a smooth icing and batter.

replace Buttermilk: If you don't have any, you may replace it by adding 1

For every cup of milk, add one tablespoon of vinegar or lemon juice. Before using, let it settle for five minutes.


Chocolate Chips: To give the mixture a chocolatey flavor, stir in one cup of chocolate chips.

Caramel Drizzle: For an even more opulent touch, drizzle caramel sauce over the frosted cake.

Layered version: If you'd like alternate sizes, try preparing this cake as cupcakes or a sheet cake.


Refrigerate: The cake may be kept in the fridge for up to five days if it is kept in an airtight container. Enter the room.

for optimal texture, bring to room temperature before serving.

Freeze: The cake may be kept in the freezer for up to three months, either whole or cut. Tightly wrap in plastic.

To avoid freezer burn, cover with foil and wrapping paper. Place in the fridge to thaw overnight.

In summary

Cream cheese frosting over butter pecan cake is a rich, flavorful treat that has a lot of punch.

At your table, southern comfort. Buttery nuts and a decadent cream cheese icing combined with it

making it a delicious treat that works for every occasion. This cake recipe will help you make an impressive cake.

and fulfill. Savor each mouthwatering mouthful!