Today was one of those days.  I needed cake.  I had to have cake. You can only eat so much chocolate or white cake.  I admit that “so much” can be a real lot of cake, but I get in my moods.  I wanted a new flavor, but wasn’t sure what I wanted.  I scrounged around on the net and came across this butter pecan cake.  It was a contest winner, although I didn’t see where or what contest it won.  It looked good, but after reading the comments I was pretty sure I was going to change the recipe. Some people liked it as is, but I just wasn’t sure and decided to trust my own  judgment. 

     Yep, you guessed it.  I made some changes  and I think it’s outstanding.  Rich.  Light.  Flavorful.  Big.  Yes, it’s a big cake.  Three layers baked in 9” cake pans.  (A link to the original recipe is at the end of this post).


  • 2-1/4 cups chopped pecans, divided
  • 1-1/4 cups butter, softened, divided
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup canola oil
  • 3/4 cup butter, softened
  • 5 ½ cups confectioners’ sugar
  • Slight ¼ cup half and half
  • 1 1/2 teaspoons vanilla extract



  1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently. Set aside.
  2. In a mixer bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, baking powder, oil, and salt, mixing well. Add flour and milk alternately, beating on low speed.  Stir in 1 ½ cups of toasted pecans. (the remainder will go in the frosting).
  3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


Cream butter on low medium speed for a minute or two.  It should get nice and fluffy.  Slowly add the confectioner’s sugar and alternately add milk and vanilla.  Beat until it becomes light and of a spreadable consistency.  Add remaining ¾ cup pecans.  I saved about ¼ cup to garnish the top of the cake after frosting.

This cake was the creation of Betty Miller, Tallahassee, Florida.  I made quite a few adjustments.  Read the original recipe:

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By Tika for CHEW WANNA EAT? © 2016






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