Ingredients
Scale
- 2 cups chopped pecans
- 1 cup unsalted butter, softened (plus 2 tablespoons for toasting)
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Extra pecan halves for decoration
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped pecans and a pinch of salt. Stir frequently for 3 to 5 minutes until the pecans are fragrant and slightly darkened. Remove them from the heat and let them cool completely before adding them to the batter.
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For the best results, line the bottoms with parchment paper to ensure the cakes release easily after baking.
- In a large mixing bowl or a stand mixer, beat 1 cup of softened butter and the granulated sugar together. Mix on medium-high speed for about 3 to 5 minutes until the mixture is light, fluffy, and pale in color. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Reduce the mixer speed to low. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined; do not overmix. Fold in 1.5 cups of the toasted pecans by hand.
- Divide the batter evenly between the three prepared pans. Smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and salt. Gradually add the powdered sugar one cup at a time, beating on low speed until incorporated, then whip on high for 2 minutes until light and airy.
- Place one cake layer on a serving plate. Spread a thick layer of frosting over the top. Repeat with the second and third layers. Frost the top and sides of the entire cake. Press the remaining toasted pecans around the bottom edge of the cake and decorate the top with whole pecan halves.
- Cook Time: 65 minutes