Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 large eggs (room temperature)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or regular milk mixed with vinegar)
- 2 tsp vanilla extract
- 1 cup chopped toasted pecans (optional)
- 1 cup unsalted butter (softened) for frosting
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract for frosting
- 1/2 cup chopped toasted pecans (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture alternately with buttermilk. Mix until just combined.
- Stir in vanilla extract and chopped toasted pecans if using.
- Pour the batter evenly into prepared cake pans. Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
- In a clean mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar while mixing on low speed.
- Pour in heavy cream and vanilla extract; mix until desired consistency is reached.
- Once cakes are completely cool, place one layer on a serving plate. Spread frosting on top before adding the second layer. Frost the top and sides of the cake generously. Finish by garnishing with additional chopped toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 360
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg