A delightful dessert that perfectly captures the sweet and nutty flavors of pecans. This cake is not just any ordinary dessert; it embodies the warmth of southern hospitality and is a favorite for special occasions, holidays, and family gatherings.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups chopped pecans (toasted for extra flavor)
1 batch cream cheese frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and buttermilk into the butter and egg mixture until just combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Fold in the chopped pecans gently until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat together 8 oz of softened cream cheese, ½ cup of softened butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
