In a large mixing bowl, combine the flour and granulated sugar.
Add the melted butter, eggs, and vanilla extract. Mix everything together until smooth and well combined.
Fold in the chopped pecans gently, ensuring they are evenly distributed throughout the batter.
Step 3: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan.
Step 4: Make the Whipped Cream Topping
In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip, as the cream can become grainy.
Step 5: Assemble the Cake
Once the cake has cooled, spread the whipped cream evenly over the top of the cake.
Sprinkle additional chopped pecans over the whipped cream for added texture and flavor.
Step 6: Serve
Slice the cake into portions and serve immediately.
You can also dust the top with a little powdered sugar for added sweetness and presentation.
Tips:
Nuts: If you prefer a different type of nut, you can substitute pecans with walnuts, almonds, or even macadamia nuts.
Cake Texture: For a denser cake, add 1/2 cup of sour cream to the batter along with the eggs.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3–4 days. The whipped cream will keep best when stored cold.
