Description
A rich, buttery cake combined with toasted pecans and topped with a luscious brown sugar frosting, perfect for celebrations or just because.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans, chopped and lightly toasted
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- ½ cup brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar in a large bowl until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, incorporating each fully before adding the next. Mix in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix this into the wet ingredients until just combined.
- Fold in the toasted pecans.
- Evenly divide the batter between the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the brown sugar, mixing well. Add the powdered sugar and milk until you reach a spreadable consistency, then mix in the vanilla.
- Once the cakes are cooled, spread frosting between the layers and on top of the cake. Garnish with extra toasted pecans if desired.
Notes
For a vegan version, substitute with coconut oil, flax eggs, and plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg