Southern Butter Pecan Cake | Southern Sassy Mama
Click Show More to read the entire description. Southern Butter Pecan Cake with butter pecan sauce - this dessert recipe is so simple, and so delicious! You'll want to save this one!!
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Butter Pecan Pound Cake | Butter & Cream Cheese THICK Glaze | #I'mAGlazeGirl???? | #PoundCakeQueen????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Butter Pecan Pound Cake with this THICK yummy goodness of a glaze. Watch & Enjoy!????
#PoundCakeQueen???? #ButterPecanPoundCake???? #ThickGlaze
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
2 Cups Sugar
1 Cup Packed Brown Sugar
3 Sticks Butter (Room Temperature)
5 Eggs (Room Temperature)
1 C Southern Butter Pecan Coffee Creamer (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
1.5 Dropper full of Pecan Oil
1 Tsp. Creme Bouquet
2 Cups Toasted Pecans in butter
***THICK GLAZE
Powdered Sugar
Butter
Cream Cheese
Southern Butter Pecan Coffee Creamer
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Butternut Cake Recipe with Butter Pecan Frosting
This cake recipe is Paula's grandmothers and every time as a girl Paula went down to visit her grandmother in Florida, they would have this cake.
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#pauladeen #blastfromthepast
Ingredients
3 cups plus more for dusting cake pans self rising flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract
1 cup chopped, plus 1/2 cup unchopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese
Preperation
For the cake:
1. Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
2. Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
3. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
4. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting:
1. Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.
2. In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer.
3. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract.
4. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
Courtesy of Paula Deen.
Melts Like Butter......Pecan Cake!
This cake captures a true southern flavor, Butter Pecan. The fragrant roasted pecans, is the perfect balance to the smooth cream cheese frosting
Ingredients:
Cake
o 3 cups all-purpose flour
o 1 ½ cups granulated sugar
o 1 teaspoon baking soda
o 2 teaspoons baking powder
o ½ teaspoon salt
o ¼ cup canola oil
o 1 cup unsalted butter (at room temperature)
o 2 tablespoons melted butter
o 1 cup buttermilk (at room temperature)
o 4 eggs (at room temperature)
o 2 teaspoons vanilla extract
o 1 tablespoon Bourbon (optional)
o 2 cups pecans, optional ½ cup for decorating
Cream Cheese Frosting
o 2 – 8oz blocks cream cheese (at room temperature)
o 2 lbs confectioners sugar
o 1 cup unsalted butter (at room temperature)
o 2 teaspoons vanilla extract
o 2 tablespoon heavy cream
o ¼ teaspoon salt, optional
Instructions
1. Preheat oven to 325 degrees.
2. To roast pecans, combine pecans, melted butter and bourbon in a bowl. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. Preheat oven to 350 degrees, oil and flour two or three 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later.
4. Using a mixer and paddle attachment, cream butter on medium. Next add sugar and mix until completely combined. Add egg one at a time and mixing after each addition. Pour in canola oil and vanilla extract, mix until well blended.
5. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and buttermilk. Remove batter from mixer and fold in roasted pecans.
6. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.
Cream Cheese Frosting Instructions:
Using a mixer with paddle attachment, cream together butter and cream cheese. Slowly add in confectioner’s sugar, heavy cream, vanilla extract and salt (if desired). Mix until smooth and creamy. If too thin, add more confectioner’s sugar.
Southern Butter Pecan Cake - Butter Pecan Cake Recipe - Ellen’s Thanksgiving Series ????????
Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen!
On the eighth episode of my Thanksgiving Series, I am making a classic, from scratch Southern Cake recipe that’s screams Fall and it will satisfy your guests at Thanksgiving Dinner, Butter Pecan Cake! Rich, decedent, loaded with pecans and it is so moist it just melts in your mouth and if y’all love Butter Pecan, y’all will love this cake and it is frost with a luscious Brown Sugar Cream Cheese Frosting and topped with toasted cinnamon pecans! This will be everyone’s favorite dessert!
Toasted Cinnamon Buttered Pecans
1 1/2 cups pecan chips
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon ground cinnamon
Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 cup packed light brown sugar
1 cup (2 sticks, 16 tablespoons) unsalted butter, softened
2 extra-large eggs, room temperature
1 extra-large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure maple extract
1/2 cup full-fat sour cream, room temperature
1 cup evaporated milk
Brown Sugar Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened
1/2 cup fresh packed light brown sugar
1 tablespoon evaporated milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract
Pinch salt
1 (16-ounce box, 1 pound) powdered sugar
1/2 cup buttered pecan chips
Preheat the oven to 350 degrees (for the pecans and the cake).
Spray 2 (9-inch) round cake pans with baking spray and set aside.
For the Pecans: In a medium bowl, add in the pecan chips, melted butter and cinnamon and toss to coat. Place the pecans into a 9x13 inch baking sheet lined with aluminum foil and bake for 6 minutes, flipping halfway. Remove from the oven and let them cool completely in the pan. Then remove 1/2 cup of the pecans, and blend in a food processor or blender until creamy. Set aside until ready to use.
For the Cake: In a medium bowl, add the cake flour, baking powder, baking soda, and salt; sift or whisk together until well blended and set aside. In a stand mixer with paddle attachment or large bowl with an electric hand mixer, add in the butter, white sugar, and brown sugar; cream on medium speed until fluffy. Add and mix in the eggs and egg yolk one at a time, beating after each egg. Add and mix in the vanilla extract, maple extract, and sour cream until well combined. Mix in the flour mixture into the butter mixture, alternating with the evaporated milk beginning and ending with the flour mixture; continue mixing until well blended (scrape the bowl occasionally). Add and stir in the crushed pecans and 1/2 cup of the butter pecan chips to the cake batter (reserve the other 1/2 cup on top). Pour the batter even layers into the prepared cake pans, shake and bang the pans to get the air bubbles out. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean (may need more or less time so check on it at the 25 minute mark). Remove the cakes from the oven and cool in the pan for 15 minutes then remove from the pan and let the cakes cool completely on a wire rack. Once the cakes are cooled, place one layer onto a cake stand; frost the top with the frosting, then add the second cake layer, frost the top then frost the sides. Sprinkle the top with the last 1/2 cup of toasted pecans. Cut them into slices, serve and enjoy!
For the Brown Sugar Cream Cheese Frosting: In a large bowl, sift or whisk together the powdered sugar and salt and set aside. In a large bowl with hand mixer or stand mixer with paddled attachment, add the cream cheese and butter; cream on medium speed until fluffy (scrape the bowl occasionally). Next add and mix in the brown sugar and continue mixing until well blended. Add and mix in the evaporated milk, vanilla extract and maple extract then slowly gradually add and mix in the powdered sugar and salt mixture (start the mixer on low then increase the speed to medium and mix until well combined.
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Butter Pecan Cake
Butter Pecan Cake
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
Directions
1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
2.In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
3-Pour into three greased and floured -in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4 For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.
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#butterpecan #cake #easyrecipe #delicious #thanksgiving