Southern Pecan Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 cup pecans, toasted and chopped
02 -
1/4 tsp salt
03 -
1/2 tsp baking soda
04 -
1 tsp vanilla extract
05 -
1 tsp baking powder
06 -
2 cups plain flour
07 -
1/2 cup sour cream
08 -
1 cup sugar
09 -
3 eggs, large
10 -
1/2 cup softened unsalted butter
11 -
1/2 cup milk (whole)
→ Frosting Ingredients
12 -
1/2 cup pecans, chopped, for topping
13 -
1 cup icing sugar
14 -
2 tbsp milk
15 -
1 tsp vanilla
16 -
1/4 cup unsalted butter, softened
# Instructions:
01 -
In a dry pan on medium heat, lightly toast the chopped pecans for around 3 to 5 minutes till golden. Let them sit to cool.
02 -
Heat up the oven to 350°F (175°C). Dust two 9-inch round pans with flour after greasing them. In one bowl, stir together salt, baking soda, baking powder, and flour. Separately, whip the butter and sugar till smooth and fluffy. Beat in eggs one by one, then stir in the vanilla. Add the dry mix gradually, alternating with milk and sour cream. Finally, gently stir in the toasted pecans.
03 -
Pour the mixture evenly into the pans and put them in the oven for 30-35 minutes. A toothpick should come out clean when inserted in the center. Cool the cakes in their pans for 10 minutes, then move them to a rack to finish cooling.
04 -
Mix together the icing sugar, softened butter, vanilla, and milk until smooth and spreadable.
05 -
Spread the frosting evenly over the cooled cake layers. Sprinkle the rest of the chopped pecans over the top.
# Notes:
01 -
Use butter and eggs that are at room temperature to get the best results.
02 -
Don’t skip toasting the pecans—it adds a deeper flavor you’ll love.
03 -
Bake the layers in advance if needed. Store in a sealed container for up to 48 hours.