Butter Pecan Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A three-layer cake with pecans baked into the tender batter and topped with a maple cream cheese frosting and toasted pecans. This impressive but approachable dessert has warm nutty flavors from the pecans and maple.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 ¾ cups all-purpose flour (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter (room temp)
- 1 cup granulated sugar
- ¼ cup pure maple syrup
- 3 large eggs
- 1 ¼ cup sour cream (room temperature)
- 1/3 cup whole milk (room temperature)
- 1 tablespoon vanilla extract
- 1 cup pecans (chopped, toasted)
- 16 ounces cream cheese (softened, but still slightly firm)
- ½ cup unsalted butter (room temperature)
- 3 ½ cups confectioners’ sugar
- ¼ teaspoon kosher salt
- ½ cup pecans (chopped, toasted, for garnish)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 368mg
- Total sugar
- 57g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.