Butternut Cake With Butter Pecan Frosting
By Paula DeenJUMP TO RECIPE
- 3 cups plus more for dusting cake pans self rising flour
- 3 sticks at room temperature, divided butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 3 tablespoons plus 1 teaspoon butternut extract
- 1 cup chopped, plus 1/2 cup unchopped pecans
- 4 cups confectioner's sugar
- 1 (8 oz) package at room temperature cream cheese
For the cake: Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting: Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.
In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.