Butter Pecan Cake

Ingredients:

For the cake:

• 1 1/2 cups unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or regular milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans (chopped, plus extra for garnish)

For the frosting:

• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans (for topping)

Instructions:

1. Preheat the oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Toast the pecans: In a small skillet, toast the chopped pecans over medium heat for 3-4 minutes, stirring often, until they are fragrant. Set them aside to cool.

3. Make the cake batter: In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition.

4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Mix the wet ingredients: In another bowl, whisk together the buttermilk and vanilla extract.

6. Alternate mixing: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined (be careful not to overmix).

7. Fold in the pecans: Gently fold in the toasted pecans, ensuring they’re evenly distributed in the batter.

8. Bake the cakes: Divide the batter evenly between the two prepared pans and smooth the tops. 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 about 10 minutes, then transfer them to a wire rack to cool completely.

9. Make the frosting: While the cakes cool, prepare the frosting by creaming together the softened butter and powdered sugar. Gradually add the heavy cream and vanilla extract, beating until smooth and fluffy. If the frosting is too thick, add more cream, a tablespoon at a time, until you reach the desired consistency.

10. Frost the cake: Once the cakes are completely cooled, spread a layer of frosting on the top of one cake layer. Place the second cake on top and frost the entire cake. Garnish with chopped pecans for a finishing touch.