Ingredients
2cupsFishers Pecan Halves,chopped into small bits
3tbspunsalted butter,diced into 3 pieces
3cupsall-purpose flour
2tspbaking powder
½tspbaking soda
½tspsalt
1cupunsalted butter,softened
1¾cupgranulated sugar
4large eggs
1½tspvanilla extract
1cupbuttermilk
½cupmilk
1cupbutter,nearly at room temperature
12ozcream cheese,nearly at room temperature
1tspvanilla extract
5cupspowdered sugar
½cupFishers Pecan Halves,chopped, for topping
Preparation
Preheat the oven to 350 degrees F. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
Melt the butter in a skillet over medium heat. Once melted, add the pecans and cook for about 4 minutes until slightly browned and fragrant, tossing frequently.
Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
In a bowl, stir together buttermilk and milk. Set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt for 20 seconds, set aside.
Using an electric mixer, whip together butter and sugar until very pale and fluffy. Mix in the eggs, one at a time, adding in vanilla with the last egg.
Add flour mixture to the butter mixture and mix on low speed just until combined. Add the buttermilk mixture and mix just until combined then repeat the process once more.
Remove bowl from stand mixer and fold in pecans. Divide the batter evenly among prepared baking pans.
Bake in the oven for 23 to 28 minutes.
Remove from oven and cool in cake pans 10 minutes. Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and cream cheese until smooth.
Mix in the vanilla and powdered sugar, then blend until smooth and fluffy.
Once the cake is cool, frost with cream cheese frosting and top with pecans. Enjoy!
