The Best Butter Pecan Cake Recipe

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The Best Butter Pecan Cake
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Ingredients
16
Count
Nutrition
408
Calories
Total time
90
Minutes
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Ingredients:

  • 1/4 cup butter
  • 2 cups chopped pecans (about 8 oz)
  • 3/4 cup butter or 3/4 cup high-quality stick margarine, softened
  • 2 cups sugar
  • 4 larg eggs
  • 3 cups sifted flour
  • 1 tsp salt
  • 1 cup milk
  • 2 tsp vanilla
  • 5 tbsp flour
  • 1 cup milk
  • 1 tsp vanilla
  • 1 cup sugar

Directions:

  1. Prepare the pecans: Preheat the oven to 350°.
  2. Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
  3. Watch carefully near the end to avoid burning.
  4. Remove from pan and set aside.
  5. Grease and flour three 8 or 9-inch round layer cake pans.
  6. Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
  7. Beat in the 2 cups of sugar, creaming well.
  8. Beat in the eggs one at a time, beating well after each addition.
  9. Sift together the flour, baking powder and salt.
  10. Add the 2 teaspoons of vanilla to the milk.
  11. Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
  12. Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
  13. Divide batter equally into the prepared pans.
  14. Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  15. Cool and remove from pans.
  16. Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
  17. Stir until all of the flour has been moistened or at least colored a little by the butter.
  18. Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
  19. Continue until all the milk is in and the mixture is thickened and smooth.
  20. Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
  21. Cool completely.
  22. When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
  23. Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
  24. Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
  25. Fill and frost the top of the cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 408.25 Kcal (1709 kJ)
Calories from fat 264.86 Kcal
% Daily Value*
Total Fat 29.43g 45%
Cholesterol 87.29mg 29%
Sodium 252.6mg 11%
Potassium 198.67mg 4%
Total Carbs 33.43g 11%
Sugars 26.25g 105%
Dietary Fiber 1.61g 6%
Protein 4.35g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 7%
Iron 0.9mg 5%
Calcium 95mg 9%
Amount Per 100 g
Calories 300.26 Kcal (1257 kJ)
Calories from fat 194.79 Kcal
% Daily Value*
Total Fat 21.64g 45%
Cholesterol 64.2mg 29%
Sodium 185.77mg 11%
Potassium 146.11mg 4%
Total Carbs 24.59g 11%
Sugars 19.31g 105%
Dietary Fiber 1.19g 6%
Protein 3.2g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 7%
Iron 0.6mg 5%
Calcium 69.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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