Butter-Pecan Cake

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This cake gets its great pecan flavor from pecans browned in butter.


  • 1 1/2 cups Millican Chopped Pecan Pieces
  • 1 cup butter
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1 tsp. vanilla
  • 2 eggs
  • Butter Pecan Frosting:
  • 4 cups confectioners' sugar
  • reserved browned butter
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • about 1/3 cup milk
  • remaining Millican Chopped Pecan Pieces


In 2-qt saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.

In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter. Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans. Pour batter into two greased and floured 8 or 9 inch round layer cake pans. Bake at 350 degrees for 25 or 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.

Frosting: Blend confectioners' sugar with remaining browned butter, salt, vanilla, and milk. Add more milk if necessary, a teaspoon at a time. Stir in remaining chopped pecans. Spread top of one layer with about 1/2 cup frosting; top the second layer. Spread remaining frosting over the top and sides of the cake.

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