Texas Cake Pecan Frosting (Print Version)
# Ingredients:
→ Cake
01 -
1¼ cups 2% or whole milk
02 -
2 cups white sugar
03 -
2 teaspoons vanilla extract
04 -
10 tablespoons unsalted butter, softened (about 1¼ sticks)
05 -
4 eggs at room temp
06 -
½ teaspoon salt (kosher works best)
07 -
2½ cups regular flour
08 -
1 tablespoon and 1 teaspoon baking powder
→ Frosting
09 -
3 cups powdered sugar
10 -
2 tablespoons 2% or whole milk
11 -
4 ounces cream cheese
12 -
6 ounces chopped pecans (1½ cups, divided)
13 -
3 tablespoons unsalted butter
# Instructions:
01 -
Set your oven to 350°F. Lightly grease an 18x13-inch baking pan. Let the eggs, butter, and milk sit out until they reach room temp.
02 -
In a medium bowl, mix baking powder and flour together with a whisk.
03 -
Cream sugar, butter, and salt until smooth. Add eggs one by one, blending after each. Slowly stir in dry ingredients, milk, and vanilla until it just comes together.
04 -
Pour the batter into your greased pan evenly. Bake for 23-26 minutes, or until it’s golden and a tester poked in comes out clean.
05 -
Melt cream cheese, butter, and milk until smooth in a saucepan. Mix in powdered sugar to make it glossy. Stir in 1 cup of pecans.
06 -
While the frosting’s warm, pour it over the partly cooled cake. Sprinkle on the rest of the pecans. Let it cool all the way before slicing.
# Notes:
01 -
Take eggs, milk, and butter out early to warm up.
02 -
Spread frosting over the slightly warm cake for the best finish.