Southern Butter Pecan Cake

👩‍🍳 Instructions:

1. Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In another bowl, whisk flour, baking powder, baking soda, and salt.
5. Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with flour.
6. Fold in toasted pecans.
7. Divide batter between pans and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

---

2. Make the Butter Pecan Frosting:

1. In a saucepan, melt butter over medium heat.
2. Stir in brown sugar and cook for 2–3 minutes until bubbly.
3. Remove from heat and slowly whisk in heavy cream. Let cool slightly.
4. Beat in powdered sugar and vanilla until smooth.
5. Fold in toasted pecans.

---

3. Assemble the Cake:

• Place one cake layer on a serving plate, spread frosting over the top, then place the second layer and frost the top and sides.
• Sprinkle additional pecans on top for garnish.

---

💛 Ashley’s Tips:

• Toasting the pecans deepens the flavor and adds a nice crunch.
• For a richer taste, brush the layers with a little butter or simple syrup before frosting.
• This cake tastes even better the next day after the flavors meld.

---

If you want, I can also give you a sheet pan version of this Southern Butter Pecan Cake — same flavor, easier to slice for a crowd!