Here’s a helpful review of my own experience making “The Best Butter Pecan Cake” ever! If you are here to grab the recipe and go, you may want to take the time when you have it to read my experience first.
I never knew “Butter Pecan Cake” existed 😲 until a friend shared a recipe on line. I am a huge lover of butter pecan ice cream, so I just had to save the recipe so I could make it when I had time. Well, it took a few months, but I am here to share my full experience with you in hopes that you make a butter pecan cake for your loved ones.
When I clicked on the recipe my friend shared I quickly realized that the recipe had massive amounts of saturated fat in it. Don’t get me wrong, I completely understand that any “Butter Pecan” dessert will obviously be loaded with saturated fat. I mean…the word “butter” definitely gives it away 😆. However, when I saw such a high number it scared me, so I went on the prowl for a healthier version.
Guess what?! I found one, and yes it is still high in saturated fat, but about half of the original my friend shared. That lower number made me feel much more comfortable giving this to my husband who is prone to high cholesterol. I couldn’t wait to get started.
Below you will read all about my experience making the Butter Pecan Cake and I’m also sharing some excellent tips I learned along the way. Because this is a lower fat version, I think it’s important to know a few tips and changes that can take this cake over the top (the full original recipe link can be found at the end of this post).
Increase the Buttered Pecans
I was so excited about making this cake, I started preparing the “buttered pecans” the night before. I ended up chopping up a few more than the recipe required. Luckily, I used them all, and didn’t need to add any more butter to them. So, keep in mind if you follow the original recipe link below, add about 1/2 cup more pecans because they really do add more texture and flavor (and you’ll have plenty to decorate the cake with).
How to Help Make Your Butter Pecan Cake Extra Moist
Unfortunately, I think I over cooked my cakes about 4 minutes too long 😖. If you want a moist cake, watch these babies like a hawk, and do not over cook them. See how my edges are a little brown up there in the photo? You don’t want them like that. Just make sure the cake is done by using a toothpick to check in the center.
Another important tip to help make your cake less crumbly, is to use extra large eggs. I used small eggs and I really should have followed the recipe instructions by using large. Extra large would be perfecto.
Here’s one extra tip that is completely optional, but something I will do next time. Add 1/4 cup vegetable oil to the mix. I love my cake extra moist, so this will help without a huge difference in saturated fat. Now let’s get to my favorite part, the butter cream frosting.
Keep Butter Cream Frosting Recipe Exactly the Same
I honestly can’t say enough good things about this amazing butter cream frosting. The frosting in this recipe turned out absolutely perfect, so don’t change a thing. I actually plan to use this frosting recipe for our Christmas cookies this year.
Decorate Your Butter Pecan Masterpiece Your Way
Remember when I told you to make more buttered pecans than recommended in the original recipe? This is the part where you will be so happy you have nuts to play with (I’m serious guys 😆). I ended up using a spoon to add the buttered pecans to the bottom of the cake, but then I added more later (see below) as I went up the side, too. Just have a little fun with this part, and do whatever makes you happy. One last recommendation, is to serve this butter pecan cake with a side of vanilla frozen yogurt. Better yet, drizzle a little hot caramel sauce over the top, too!
Here’s the Butter Pecan Cake Recipe I Used
👉🏻Before you click over, be sure to read all the important tips I learned making this cake above!👈🏻Posted by