Here’s a recipe for Carol’s butter pecan cake that uses 11 ingredients and is vegetarian-friendly:
Ingredients:
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
4 cups confectioners’ sugar
3/4 teaspoon salt
3 teaspoons vanilla extract
2 cups white sugar
2 cups pecans, chopped
1 1/2 cups unsalted butter, room temperature
1/3 cup heavy whipping cream
1 cup milk
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract to the mixture.
Gradually add the flour mixture to the sugar mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Stir in the chopped pecans.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
To make the buttercream frosting, beat the confectioners’ sugar, heavy whipping cream, and butter together until smooth. Add in the vanilla extract and enough milk to reach your desired consistency.
Place one cake layer on a serving platter and spread a layer of frosting over it. Top with the other cake layer and spread frosting over the top and sides of the cake.
Garnish the cake with additional chopped pecans, if desired.
Refrigerate the cake until ready to serve. Enjoy Carol’s delicious and buttery pecan cake!
