Cocoa Butter Pecan Cake

I have never made a butter pecan cake before. I’ve seen it in the boxed mixes, but never really had or made an authentic one. I received a request for one, and began looking up recipes. Of course being the chocoholic I am, I decided to enrich my version with a touch of cocoa as well. If you prefer a plain butter pecan cake, simply replace the cocoa with ¼ cup additional flour.

Cocoa Butter Pecan Cake

 1 cup + 2 Tablespoons unsalted butter, softened

1 ½ cups finely chopped pecans

2 cups granulated (white) sugar

8 large egg whites

2 teaspoons almond extract

3 cups cake/pastry flour

¼ cup unsweetened cocoa powder

1 cup milk

Preheat oven to 350◦F. Melt the two Tablespoons of butter. Spread the pecans on a baking sheet, drizzle with the melted butter, and toast, stirring often, for about 20 minutes until golden and fragrant. Set aside to cool.

Meanwhile, leave oven set to 350◦F. Grease and flour your pans (three 9-inch round pans or tank cake pans or whatever).

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Beat in the almond extract.

Sift together the flour, cocoa, and baking powder. Stir into the butter mixture in three additions, alternately with the milk in two additions, beating until just combined. Fold in the pecans.

Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Cool in the pans for 10-15 minutes before turning out to cool completely.

I really liked how this butter pecan cake turned out – it has a buttery flavor without being greasy. It is chock full of pecans that provide lots of flavor since they are toasted, and add texture to the cake without being crunchy. Because of the use of many egg whites, the cake is fluffy in texture – just be sure not to overmix, a no-no for cakes contrary to popular belief. Try butter pecan cake for a little something different or for pecan lovers!