Thursday, December 7, 2023
HomeRECIPESButter Pecan Layer Cake

Butter Pecan Layer Cake


2-2/3 cups of chopped nuts
1-1/4 cups butter, softened, divided
2 cups of sugar
4 large eggs
2 teaspoons vanilla extract
3 cups of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup of milk

1 cup butter, softened
8 to 8-1/2 cups of confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract


  • Place the nuts and 1/4 cup of butter on a baking sheet. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
  • In a large bowl, pour cream of sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix the flour, baking powder and salt; add to the creamy mixture alternately with the milk, beating well after each addition. Add 1-1/3 cups of toasted nuts.
  • Pour into three greased and floured 9-inch round molds. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from molds and placing on racks to cool completely.
  • For the glaze, place the butter and confectioner’s sugar in a large bowl. Add milk and vanilla; beat until smooth. Add remaining toasted nuts. Spread the icing between the layers and over the top and sides of the cake.

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