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Melts Like Butter......Pecan Cake!
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This cake captures a true southern flavor, Butter Pecan. The fragrant roasted pecans, is the perfect balance to the smooth cream cheese frosting
Ingredients:
Cake
o 3 cups all-purpose flour
o 1 ½ cups granulated sugar
o 1 teaspoon baking soda
o 2 teaspoons baking powder
o ½ teaspoon salt
o ¼ cup canola oil
o 1 cup unsalted butter (at room temperature)
o 2 tablespoons melted butter
o 1 cup buttermilk (at room temperature)
o 4 eggs (at room temperature)
o 2 teaspoons vanilla extract
o 1 tablespoon Bourbon (optional)
o 2 cups pecans, optional ½ cup for decorating
Cream Cheese Frosting
o 2 – 8oz blocks cream cheese (at room temperature)
o 2 lbs confectioners sugar
o 1 cup unsalted butter (at room temperature)
o 2 teaspoons vanilla extract
o 2 tablespoon heavy cream
o ¼ teaspoon salt, optional
Instructions
1. Preheat oven to 325 degrees.
2. To roast pecans, combine pecans, melted butter and bourbon in a bowl. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. Preheat oven to 350 degrees, oil and flour two or three 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later.
4. Using a mixer and paddle attachment, cream butter on medium. Next add sugar and mix until completely combined. Add egg one at a time and mixing after each addition. Pour in canola oil and vanilla extract, mix until well blended.
5. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and buttermilk. Remove batter from mixer and fold in roasted pecans.
6. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.
Cream Cheese Frosting Instructions:
Using a mixer with paddle attachment, cream together butter and cream cheese. Slowly add in confectioner’s sugar, heavy cream, vanilla extract and salt (if desired). Mix until smooth and creamy. If too thin, add more confectioner’s sugar.
Ingredients:
Cake
o 3 cups all-purpose flour
o 1 ½ cups granulated sugar
o 1 teaspoon baking soda
o 2 teaspoons baking powder
o ½ teaspoon salt
o ¼ cup canola oil
o 1 cup unsalted butter (at room temperature)
o 2 tablespoons melted butter
o 1 cup buttermilk (at room temperature)
o 4 eggs (at room temperature)
o 2 teaspoons vanilla extract
o 1 tablespoon Bourbon (optional)
o 2 cups pecans, optional ½ cup for decorating
Cream Cheese Frosting
o 2 – 8oz blocks cream cheese (at room temperature)
o 2 lbs confectioners sugar
o 1 cup unsalted butter (at room temperature)
o 2 teaspoons vanilla extract
o 2 tablespoon heavy cream
o ¼ teaspoon salt, optional
Instructions
1. Preheat oven to 325 degrees.
2. To roast pecans, combine pecans, melted butter and bourbon in a bowl. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. Preheat oven to 350 degrees, oil and flour two or three 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later.
4. Using a mixer and paddle attachment, cream butter on medium. Next add sugar and mix until completely combined. Add egg one at a time and mixing after each addition. Pour in canola oil and vanilla extract, mix until well blended.
5. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and buttermilk. Remove batter from mixer and fold in roasted pecans.
6. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.
Cream Cheese Frosting Instructions:
Using a mixer with paddle attachment, cream together butter and cream cheese. Slowly add in confectioner’s sugar, heavy cream, vanilla extract and salt (if desired). Mix until smooth and creamy. If too thin, add more confectioner’s sugar.
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