Best Toasted Butter Pecan Cake Recipes

TOASTED BUTTER PECAN CAKE

Steps:

• Preheat oven to 350°. In a small heavy skillet, heat 2 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool., Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups pecans, reserving remainder., Spread batter evenly into three greased and waxed paper-lined 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Refrigerate.

TOASTED BUTTER PECAN CAKE

Steps:

• Grease and flour the bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter or margarine in a heavy skillet over medium heat. Add pecans, and brown for 10 to 15 minutes, stirring frequently.
• Cream 1 cup butter or margarine in large mixing bowl. Gradually add 2 cups white sugar, and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time, beating well on medium speed after each addition. Sift together flour, baking powder, and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.
• To Make Frosting: Cream 1/4 cup butter in mixing bowl. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, confectioners' sugar and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream. Blend remaining 2/3 cup pecans into frosting. Fill and frost the cake.

TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE

Steps:

• 1. Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
• 2. This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
• 3. Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
• 4. Add eggs one at a time and beat well after each addition.
• 5. Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
• 6. Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
• 7. Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
• 8. Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
• 9. Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.

TOASTED BUTTER PECAN COCONUT POUND CAKE W/FROSTING

Steps:

• 1. PLEASE NOTE: These were my notes for this cake. This cake will require some time & patience to make, but your family and friends will thank you for your efforts. I baked this cake a day in advance, then took it to Ohio, and made the frosting and put it all together. If you do Not have a really large bundt pan you may need to bake it in two smaller ones. The frosting is enough for one large cake, or make one and a half times the frosting recipe for a layer cake or if you make two smaller ones. I USED A 30 CUP CAPACITY BUNDT PAN TO MAKE THIS CAKE.
• 2. Preheat oven to 350 degrees F. Place pecans on a shallow long pan, spreading out, and toast for 10 to 15 minutes. Chop to a medium coarse size and set aside till needed.
• 3. Measure and sift flour into a medium size bowl.
• 4. Add the butter scotch pudding and stir to blend.
• 5. Add salt, baking powder, & blend together. Set aside till needed.
• 6. Separate eggs into 2 separate bowls. Beat egg whites till stiff peaks form. If it is cloudy or rainy you may not get very stiff peaks. Set aside till needed.
• 7. In a large mixing bowl with the paddle attachment, add the softened butter, and both sugars, and beat till creamy and can no longer see the sugar granules in the mixture.
• 8. Add the egg yolks one at a time, and the vanilla bean paste, or extract and butter pecan flavoring, beating well after each addition, for about 15 minutes till mixture is light creamy and pale yellow in color.
• 9. In a separate small bowl add the coconut and 2 cups of the toasted chopped pecans, blend together and set aside till needed.
• 10. Add the sour cream to the creamy mixture and beat till blended, about 5 minutes. Then gradually add the flour in 3 separate intervals, beating well till it is blended together.
• 11. Now add the Coconut Nut mixture, & blend until it is mixed well into the cake batter.
• 12. Now remove beaters and finish mixing by hand, using a large spatula, or spoon. May need to switch to a larger bowl.
• 13. Fold egg whites into the cake batter with the spatula or spoon, by going from top of batter to bottom of pan all the while gradually turning to bowl as you go to get the egg white to mix with the batter. REMEMBER YOU ARE INCORPORATING AIR INTO THE CAKE BATTER TO HELP IT TO RISE AND MAKE IT LIGHTER, SO FOLDING IS VERY IMPORTANT.
• 14. Prep Baking pan with Baker's Joy (a blend of cooking spray and flour in a can) or USE BUTTER AND FLOUR TO DUST AND COAT THE CAKE PAN.
• 15. Add cake batter and bake in 325 degrees F. oven for 1 hour & 20 minutes or 1 hour and 30 minutes till tooth pick inserted into cake comes out clean. Add additional minutes in 5 to 10 minutes intervals till cake is done. Let cake sit in pan for 10 minutes till cake pulls away from sides of cake pan, then invert onto a baking rack to cool completely, and transfer to a serving platter.
• 16. To make the frosting cream the butter, cream cheese and powdered sugar together till creamy then all the other ingredients EXCEPT for milk, and beat to blend. Then add the milk one tablespoon at a time, and blend together till desired spreading consistency is reached. This is enough frosting to frost 1 large pound cake, Make 1 1/2 times the recipe if you bake in two separate pans. Frost and garnish cake as desired.
• 17. Slice serve and enjoy, you will probably be asked for the recipe, so be prepared. You can serve this cake with Pride. It is awesome. Another recipe that is great for a special occasion.

TOASTED BUTTER PECAN CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans. In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely. FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator. Notes You may not need to add any milk to the frosting if it is already soft enough. NOTE: I had barely enough frosting to cover a 3 layer cake with the recipe. Consider making 1½ times the given frosting recipe, especially if piping. NOTE: The cake batter itself seems to be based off the old-fashioned 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs). That is if you don't count the extra ¼ cup of butter used to toast the nuts. I wasn't completely impressed with it, but I didn't think it was bad (a tad dry). I will say though, if you have a favorite white or yellow cake recipe, you should use that instead and then follow the same step for making the toasted butter pecans, add them in, and absolutely use this frosting recipe. If you want to use your own TWO layer recipe instead of a three, then you'll need to use less pecans, maybe just 1¼ cups would be perfect.

TOASTED BUTTER PECAN CAKE RECIPE - (4.6/5)

Steps:

• 1) In a small heavy skillet, melt 1/4 cup butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Spread on foil to cool. 2) In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3) For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.

TOASTED BUTTER PECAN CAKE

Steps:

• In a small heavy skillet, melt 1/4 cup butter.
• Add pecans; cook over medium heat until toasted, about 4 minutes.
• Spread on foil to cool.
• In a large mixing bowl, cream sugar and remaining butter.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Beat just until combined.
• Fold in pecans.
• Pour into three greased 9 inch round baking pans.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla.
• Beat in enough milk to achieve spreading consistency.
• Spread frosting between layers and over top and sides of cake.
• Sprinkle with pecans.
• Store in the refrigerator.

TOASTED BUTTER PECAN CAKE

Steps:

• 1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
• 2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
• 3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• 4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator.

TOASTED BUTTER PECAN CAKE

Steps:

• 1. heat oven to 350 degrees. In small skillet over medium heat, melt 2 Tbsp of butter and add pecans. Cook until toasted, about 4 minutes. Set aside to cool.
• 2. In large bowl, cream together sugar and 1 cup of butter until light and fluffy. Beat in eggs and vanilla.
• 3. Combine flour, baking powser and salt. Add to creamed mixture alternatively with the milk. Beat just until combined. Fold in 2 cups of the toasted pecans. (Reserve 2/3 cup for garnishing.)
• 4. Spread eveningly into three greased and floured (I used baking spray) 9" round baking pans. Bake at 350 for 25-30 minutes or until a tootpick inserted near the center comes out clear. Cool for 10 minutes in the pan then remove from pans to cool completely on wire rack.
• 5. To make frosting, in large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of the cake. Sprinkle with remaining pecans. Store in refrigerator.