How To make Butter Pecan Cake
3 tb Butter (or marg.)
1 1/3 c Pecans; chopped
2/3 c Butter (or marg.); softened
1 1/3 c Sugar
2 Eggs
2 c All-purpse flour
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1 1/2 ts Vanilla extract
BUTTER PECAN FROSTING:
3 tb Butter (or marg.); softened
3 c Powdered sugar
3 tb Milk; plus
1 ts Milk
3/4 ts Vanilla extract
Reserved toasted pecans Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and bake at 350 degrees for 10 minutes. Cool. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is disolved. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting. Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans, and cool completely. Spread top and sides of cooled cake with Butter Pecan Frosting. Yield: one 2-layer cake. Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating until light and fluffy. Stir in reserved toasted pecans. Yield: enough frosting for one 2-layer cake. SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.
How To make Butter Pecan Cake's Videos
Butter Pecan Pound Cake | Butter & Cream Cheese THICK Glaze | #I'mAGlazeGirl???? | #PoundCakeQueen????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Butter Pecan Pound Cake with this THICK yummy goodness of a glaze. Watch & Enjoy!????
#PoundCakeQueen???? #ButterPecanPoundCake???? #ThickGlaze
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
2 Cups Sugar
1 Cup Packed Brown Sugar
3 Sticks Butter (Room Temperature)
5 Eggs (Room Temperature)
1 C Southern Butter Pecan Coffee Creamer (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
1.5 Dropper full of Pecan Oil
1 Tsp. Creme Bouquet
2 Cups Toasted Pecans in butter
***THICK GLAZE
Powdered Sugar
Butter
Cream Cheese
Southern Butter Pecan Coffee Creamer
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P.O. Box 11261
Winston-Salem, NC 27116
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The ONLY Butter Pecan Cake Recipe you'll ever need
This is the only Butter Pecan Cake Recipe you will need for many holidays and family gatherings to come.
Ingredients
Butter Pecan Cream Cheese Cake
1 cup softened butter plus 2 tbsp butter divided
1 8oz package of softened cream cheese
2 cups of chopped pecans(more if decorating with pecans)
2 1/4 cups sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp butter extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
Cream Cheese Frosting
11 oz softened cream cheese
1/3 cup of softened butter
1/3 cup of shortening
6- 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 tsp butter extract
1-2 tbsp milk
Directions
Preheat oven to 350
In a skillet heat 2 tbsp of butter over medium heat. Add pecan and cook until toasted, should take about 4 mins. Set aside and allow to cool.
In a large mixing bowl mix cream cheese and butter just until mixed. Add in sugar about 1/4 cup at a time. Cream mixture together until light and fluffy, should take about 4 mins. Add eggs one at a time, beating well after each addition. Add in extracts. Sift flour, baking powder, and salt; add to creamed mixture alternately with milk starting and ending with flour(3 parts flour and 2 parts milk. Beat just until combined ,DO NOT OVERMIX. Fold in 2 cups of pecans. Spread batter evenly into greased cake pans(I used two 9 inch rounds). Bake until toothpick comes out clean, about 30 mins. Cool before removing from pans to wire racks to cool completely.
Frosting
Combine cream cheese, butter, shortening, and extracts. Slowly add in confectioners sugar, about 1 cup at a time. Beat in enough milk to achieve spreading consistency.
Easy Pecan Praline Cake | If You LOVE Coconut & Pecans This Is A MUST Try! | It's Quick & Delicious!
Heyyyyyy Errrrrrbody!!!????
We're back in the kitchen making this delicious and easy Pecan Praline Cake! You've gotta try this if you love pecans and coconut! Watch & Enjoy
#PecanPraline #QuickAndEasyDesserts #beautifultoocreationswithdonna
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 350 degrees for 35-40 mins. (Time may vary depending on your cake pan and/or oven.)
1 Box Butter Pecan Cake Mix
1 Tub of Coconut Pecan Frosting
3/4 C Vegetable Oil
4 Lg Eggs
1 C Half n' Half or Milk
1/2 C or more Toasted Pecans
1 Tsp Vanilla Butter Flavoring
**Praline Sauce
1 Can Sweetened Condensed Milk
2 Tblsp Butter
1/2 C Toasted Pecans
1 Tsp Vanilla Butter Flavoring
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My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
Melts Like Butter......Pecan Cake!
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.
GoodCook Best Ever Butter Pecan Cake
This Best Ever Butter Pecan Cake is a simple and delicious dessert recipe to celebrate special occasions. Two layers of fluffy, tender cake are sprinkled with toasted pecans and frosted with an irresistible maple buttercream frosting.
Butternut Cake Recipe with Butter Pecan Frosting
This cake recipe is Paula's grandmothers and every time as a girl Paula went down to visit her grandmother in Florida, they would have this cake.
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#pauladeen #blastfromthepast
Ingredients
3 cups plus more for dusting cake pans self rising flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract
1 cup chopped, plus 1/2 cup unchopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese
Preperation
For the cake:
1. Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
2. Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
3. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
4. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting:
1. Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.
2. In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer.
3. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract.
4. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
Courtesy of Paula Deen.