Instructions
Step 1: Prepare the Pecans
Preheat the oven to 350°F (175°C).
Spread the chopped pecans on a baking sheet and toast them for 5–7 minutes, stirring once. Let them cool.
Step 2: Make the Cake Batter
Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
Stir in the vanilla extract and the toasted pecans.
Step 3: Bake
Divide the batter evenly between the prepared pans.
Bake for 25–30 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.
Step 4: Make the Frosting
Beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and beat until fluffy.
Mix in the vanilla extract.
Step 5: Assemble the Cake
Place one cake layer on a serving plate and spread frosting over the top.
Add the second layer and frost the top and sides of the cake.
Sprinkle the remaining chopped pecans over the cake.
Tips
For extra flavor, brown the butter before making the cake.
Refrigerate the cake for 30 minutes before slicing for cleaner cuts.
Store leftovers in the refrigerator for up to 5 days.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
