Toasted Butter Pecan Cake

My dads favorite ice cream is butter pecan. However I have never liked butter pecan ice cream. In fact I am not a huge fan of pecans.

When I cam across this cake I knew I needed to make it for my dad. Since he loves butter pecan ice cream so much, I figured he would enjoy a butter pecan cake. I was not wrong he enjoyed it.

I have to say that I enjoyed this cake as well, which surprised me since I do not like pecans. But this cake was good and the frosting was beyond good. I really enjoyed the frosting.

Toasted Butter Pecan Cake

Ingredients:

Cake

• 1 1/4 cups butter, room temperature and divided
• 2 cups chopped pecans
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk

Frosting

• 8 ounce packages cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 2 pound package confectioners' sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk

Directions:

1. Preheat oven to 350º F. Butter and flour three 9 inch round cake pans. Set aside.
2. In a medium skillet, over medium heat, melt 1/4 cup butter. Add pecans cooking until toasted and fragrant, about 4 minutes.
3. Spread on a sheet of foil to cool.
4. In a large bowl shift together the flour, baking powder and salt. Whisk to combine.
5. In the bowl of a stand mixer add in the remaining butter and sugar. Beat until light and fluffy, about 3-4 minutes.
6. Add in the eggs one at a time, beating well after each egg. Beat in vanilla.
7. Add in a third of the flour mixture, followed by half of the milk beating until incorporated.
8. Add in another third of the flour, followed by the rest of the milk beating until incorporated.
9. Add in reaming third of flour and beat until incorporated.
10. Fold in the cooled toasted pecans.
11. Divide the batter evenly between the three prepared cake pans.
12. Bake for 25-30 minutes or until an inserted toothpick come out clean.
13. Cool cakes in pans on a cooling rack for about 10 minutes.
14. Remove cakes from pans and cool completely on cooling racks.
15. In the bowl of a stand mixer beat together the cream cheese and butter.
16. Slowly add in the confectioners' sugar beating until fully incorporated.
17. Beat in vanilla and enough milk to reach desired consistency.
18. Trim the top of two cakes to make them flat and level.
19. Place one trimmed cake on a plate and frost the top of it. Top with the other trimmed cake and frost.
20. Place the untrimmed cake on top and crumb coat the entire cake.
21. Refrigerate to let the frosting set up a bit.
22. Final coat the entire cake.

Enjoy!!!

*Adapted from Laura's Sweet Spot.