Southern Pecan Cake (Print Version)
Moist cake with toasted pecans and smooth vanilla frosting, ideal for any celebration or special moment.
# Ingredients:
→ Cake Base
01 -
2 cups plain flour
02 -
1 teaspoon of baking powder
03 -
Half a teaspoon baking soda
04 -
A pinch of salt
05 -
Half a cup of softened unsalted butter
06 -
1 cup of white sugar
07 -
3 big eggs
08 -
1 teaspoon vanilla extract
09 -
Half a cup sour cream
10 -
Half a cup whole milk
11 -
1 cup toasted and chopped pecans
→ Topping and Frosting
12 -
1 cup icing sugar
13 -
1/4 cup softened unsalted butter
14 -
2 tablespoons of milk
15 -
1 teaspoon vanilla extract
16 -
1/2 cup chopped pecans to garnish
# Directions:
01 -
In a skillet over medium heat, toast chopped pecans for a few minutes until golden. Move them to a plate to cool.
02 -
Set your oven to 350°F (175°C). Prep two 9-inch round pans by greasing and dusting them with flour. Mix together flour, baking powder, baking soda, and salt in one bowl. In another, beat together butter and sugar until fluffy. Add eggs one by one, then stir in vanilla. Slowly add in dry mix, sour cream, and milk, mixing as you go. Last, fold in the toasted pecans carefully.
03 -
Split the batter evenly into both pans and bake for about 30-35 minutes. Use a toothpick to check if it's done—it should come out clean. Once baked, cool the cakes in their pans for 10 minutes, then place them on a rack to cool completely.
04 -
Combine powdered sugar, butter, milk, and vanilla. Beat until it’s creamy and smooth with no lumps.
05 -
Spread frosting on the cooled cake layers. Add chopped pecans on top as decoration for a nutty crunch.
# Notes:
01 -
Use room-temperature butter and eggs for softer results.
02 -
Toasting nuts really brings out their yummy flavor, so make sure you do it!
03 -
You can bake the cake layers ahead of time and keep them in an airtight container for up to 2 days.