Classic Southern Pecan Layer Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
2 cups all-purpose flour
02 -
1 tsp baking powder
03 -
1/2 tsp baking soda
04 -
1/4 tsp salt
05 -
1/2 cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
3 large eggs
08 -
1 tsp vanilla extract
09 -
1/2 cup sour cream
10 -
1/2 cup whole milk
11 -
1 cup chopped pecans (toasted)
→ For the Frosting
12 -
1 cup powdered sugar
13 -
1/4 cup unsalted butter, softened
14 -
2 tbsp milk
15 -
1 tsp vanilla extract
16 -
1/2 cup chopped pecans (for garnish)
# Instructions:
01 -
Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, until golden brown. Set aside.
02 -
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, mix flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract. Gradually add the dry ingredients, alternating with sour cream and milk, mixing until combined. Gently fold in toasted pecans.
03 -
Divide the batter between the two pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
04 -
Beat together powdered sugar, butter, milk, and vanilla until smooth and creamy.
05 -
Frost the cooled cakes with the prepared frosting. Garnish with additional chopped pecans on top.
# Notes:
01 -
Ensure the butter and eggs are at room temperature for the best texture
02 -
Toasting the pecans enhances their flavor—don't skip this step
03 -
The cake layers can be made ahead and stored in an airtight container for up to 2 days