Layered Butter Pecan Cake. The full finished pecan layer cake is super moist and delicious! And in the spirit of the season and being thankful, Challenge Dairy is giving back. This pairing of textures and flavors is my favorite part of the recipe.

We the McDuffies are here to serve you up! My husband wanted to try a new cake recipe so we did it together! Enjoy our shenanigans in the kitchen. You can cook Layered Butter Pecan Cake using 19 ingredients and 10 steps. Here is how you cook it.

Ingredients of Layered Butter Pecan Cake

1. Prepare 2 cups of Pecans chopped.
2. You need 3 Tbsp of unsalted butter diced into 3 pieces.
3. Prepare 3 cups of all-purpose flour.
4. It's 2 teaspoons of baking powder.
5. You need 1/2 teaspoon of baking soda.
6. Prepare 1/2 teaspoon of salt.
7. You need 1 cup of softened unsalted butter.
8. Prepare 1 3/4 cup of sugar.
9. It's 4 of large eggs.
10. You need 1 1/2 teaspoon of vanilla extract.
11. It's 1 teaspoon of almond extract.
12. It's 1 cup of buttermilk.
13. You need 1/2 cup of whole milk.
14. It's of Cream cheese icing.
15. It's 1 cup of room temp butter.
16. It's 12 ounces of room temp cream cheese.
17. Prepare 1 teaspoon of vanilla extract.
18. You need 5 cups of powdered sugar.
19. You need 1/2 cup of chopped pecans for topping.

You can tell by the photos that this three-layer cake looks suspiciously like a two-layer cake. Honestly, that's what happens when one layer doesn't quite turn out the way you want. It was a beautiful cake and it got lots of oh's and ah's at the party. It is a very attractive cake.

Layered Butter Pecan Cake instructions

1. Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour.
2. Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool..
3. Stir together buttermilk and milk, set aside..
4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside..
5. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until fluffy. Mix in eggs one at a time adding in vanilla and almond extract with last egg..
6. Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined..
7. Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans..
8. Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes..
9. Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans..
10. For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy..

This is usually my birthday treat to myself. Keep the parchment paper on the bottom and let the cake cool down completely. Top with remaining cake layer; spread with approximately. This cake has a deep, rich flavor that comes from using all brown sugar in the cake recipe. It is topped with the dreamiest Pecan Glaze.