Introduction to Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans
There’s something magical about a slice of cake that takes you back to your childhood. Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans does just that! This delightful dessert is like a warm hug on a plate, perfect for family gatherings or a cozy Sunday afternoon.
Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is sure to impress your loved ones. With its buttery layers and rich frosting, every bite is a nostalgic journey that brings smiles and happy memories. Let’s dive into this delicious adventure!
Why You’ll Love This Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans
This cake is a true crowd-pleaser! It’s easy to whip up, making it perfect for busy days when you want to impress without the stress. The buttery layers melt in your mouth, while the vanilla cream frosting adds a luscious touch. Plus, the toasted pecans provide a delightful crunch that elevates the flavor. Trust me, once you taste it, you’ll be hooked!
Ingredients for Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans
Gathering the right ingredients is the first step to creating this delightful cake. Here’s what you’ll need:
- All-purpose flour: The backbone of the cake, providing structure and tenderness.
- Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture we all love.
- Baking soda: Works in tandem with baking powder for a perfect rise and lightness.
- Salt: A pinch enhances the flavors, balancing the sweetness beautifully.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and contributes to its lovely golden color.
- Large eggs: They bind the ingredients together and add moisture; room temperature is best.
- Pure vanilla extract: Infuses the cake with a warm, aromatic flavor that’s simply irresistible.
- Buttermilk: This adds tanginess and keeps the cake moist; you can substitute with regular milk if needed.
- Powdered sugar: Essential for the frosting, creating that smooth, sweet finish.
- Heavy cream (or milk): Adds creaminess to the frosting; use heavy cream for a richer texture.
- Chopped pecans: Lightly toasted for a crunchy topping that adds a nutty flavor and texture.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grease and flour two 9-inch round cake pans. You can also line them with parchment paper for easy removal later. This little step ensures your cake comes out perfectly without sticking!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture is the foundation of Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans. Make sure there are no lumps; a smooth batter is key to a fluffy cake!
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until creamy and fluffy. This should take about 3 minutes. The mixture should look light and airy, which means you’re on the right track to a delicious cake!
Step 4: Add Eggs and Vanilla
Now, it’s time to incorporate the eggs! Add them one at a time, mixing well after each addition. Then, mix in the pure vanilla extract. This step adds that warm, nostalgic flavor that makes Granny’s cake so special. You’ll love the aroma!
Step 5: Combine Dry Ingredients and Buttermilk
Next, alternate adding the dry ingredients and buttermilk to the butter mixture. Start and end with the dry ingredients. Mix until just combined; overmixing can lead to a dense cake. You want it light and fluffy, just like Granny used to make!
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake in your preheated oven for 25–30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready to cool!
Step 7: Make the Frosting
While the cake cools, let’s whip up the frosting! Beat the softened butter until it’s light and smooth. Gradually add the sifted powdered sugar, mixing on low speed. Then, pour in the heavy cream, vanilla, and a pinch of salt. Beat on high until fluffy and spreadable!
Step 8: Assemble the Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the entire cake and sprinkle the toasted pecans over the top, pressing gently so they stick. Enjoy!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t overmix the batter; mix just until combined for a light cake.
- Check your cake for doneness a few minutes early to avoid overbaking.
- Let the cake cool completely before frosting to prevent melting.
- For extra flavor, try adding a splash of almond extract to the frosting!
Equipment Needed
- Mixing bowls: A set of various sizes is handy; you can use any large bowl if needed.
- Electric mixer: A stand mixer works great, but a hand mixer will do just fine.
- Measuring cups and spoons: Essential for accuracy; you can use a kitchen scale as an alternative.
- 9-inch round cake pans: If you don’t have these, any similar-sized pans will work.
- Cooling rack: Helps cool the cake evenly; a plate can substitute in a pinch.
Variations
- Chocolate Layer Cake: Substitute half of the all-purpose flour with cocoa powder for a rich chocolate version.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake gluten-free without sacrificing flavor.
- Fruit-Filled Layers: Add a layer of fresh berries or a fruit compote between the cake layers for a burst of flavor.
- Nut-Free Version: Omit the toasted pecans and replace them with shredded coconut or chocolate shavings for a different texture.
- Vegan Adaptation: Replace eggs with flax eggs and use plant-based butter and milk for a vegan-friendly cake.
Serving Suggestions
- Fresh Berries: Serve with a side of mixed berries for a refreshing contrast to the rich cake.
- Whipped Cream: A dollop of whipped cream adds a light, airy touch to each slice.
- Hot Beverages: Pair with coffee or tea for a cozy afternoon treat.
- Presentation: Dust with powdered sugar or drizzle with caramel sauce for an elegant finish.
FAQs about Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans
Can I make Granny’s Buttery Layer Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frosting can also be made ahead and stored in the fridge. Just give it a quick whip before using!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
How do I store leftover cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but be sure to let it come to room temperature before serving for the best flavor.
Can I freeze Granny’s Buttery Layer Cake?
Yes! You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and then in aluminum foil. They’ll stay fresh for up to three months. Thaw in the fridge overnight before frosting and serving.
What can I use instead of pecans?
If you’re looking for a nut-free option, you can skip the pecans altogether or replace them with shredded coconut or chocolate shavings. Both add a delightful texture and flavor to Granny’s Buttery Layer Cake with Vanilla Cream Frosting!
Final Thoughts
Making Granny’s Buttery Layer Cake with Vanilla Cream Frosting & Toasted Pecans is more than just baking; it’s about creating memories. Each slice is a reminder of family gatherings and laughter shared over dessert. The buttery layers, rich frosting, and crunchy pecans come together to create a symphony of flavors that warms the heart.
Whether you’re celebrating a milestone or simply indulging in a sweet moment, this cake brings joy to any occasion. So, roll up your sleeves, gather your loved ones, and let the magic of this classic recipe fill your home with love and nostalgia!
Print
Granny’s Buttery Layer Cake with Vanilla Cream Frosting delivers nostalgia and flavor in every bite!
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This old-fashioned layer cake tastes just like something Grandma used to make — buttery, tender, and rich with vanilla cream frosting. Each bite melts in your mouth, balanced by the crunch of toasted pecans on top. Perfect for family gatherings, Sunday desserts, or any time you crave a classic homemade treat.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup (225 g) unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream (or milk)
- 2 tsp pure vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 1 cup chopped pecans (lightly toasted for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until creamy and fluffy (about 3 minutes).
- Add the eggs one at a time, beating after each addition.
- Mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly between pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the butter for the frosting until light and smooth.
- Gradually add powdered sugar, mixing on low speed.
- Pour in cream, vanilla, and a pinch of salt.
- Beat on high for 2–3 minutes until fluffy and spreadable.
- Place one cake layer on your serving plate.
- Spread frosting evenly across the top.
- Place the second layer on top and frost the entire cake.
- Sprinkle toasted pecans generously over the top and press gently so they adhere.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
