Butter Pecan Cake

Melt 3 tbsp butter in a large skillet over medium heat.

Add 1½ cups chopped pecans and toast, stirring frequently, for 5–8 minutes until fragrant and lightly browned; transfer to a bowl to cool.

Preheat oven to 350°F (350°F). Prepare three 9‑inch cake pans with spray or butter and parchment circles.

In a large bowl whisk together flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, beat 1¼ cups softened butter with 500 g granulated sugar on medium speed for 4–5 minutes until light and fluffy.

Add eggs one at a time, mixing on low and scraping the bowl after each addition until fully incorporated.

Mix in 1 tbsp vanilla extract.

Add the dry flour mixture to the butter mixture in three additions, alternating with 1¼ cups buttermilk, beginning and ending with flour; mix on low until just combined.

Fold in the toasted pecans gently until evenly distributed.

Divide the batter evenly among the three prepared pans (approximately 1150 g, 1200 g, and 1180 g). Smooth tops with an offset spatula.

Wrap cake strips around the pans (optional) and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to rest in pans for 20 minutes, then invert onto a wire rack to cool completely.

For the frosting, beat 1½ cups softened butter with 452 g softened cream cheese on medium speed for about 1 minute until creamy.

Add 0.25 tsp salt and 1 tsp vanilla; mix briefly.

Gradually add powdered sugar, about 1 cup at a time, mixing on low until smooth; finish on medium‑low for 1 minute to fluff the frosting.

If the frosting is too stiff, whisk in 1 tbsp heavy cream.

Place the first cake layer on a serving plate and spread about 1 cup frosting over it.

Add the second layer, spread another cup of frosting, then add the third layer and spread the remaining frosting over the top and sides of the cake.

Garnish the sides and top with ½ cup chopped toasted pecans; optionally pipe decorative swirls.

Refrigerate the assembled cake for 10–20 minutes to set the frosting before slicing.

Store refrigerated for up to 5 days or freeze for up to 3 months.