Butter Pecan Cream Cheese Cake

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a bundt or cake pan. /n
Step 2: In a large bowl, beat butter and cream cheese until smooth and creamy. /n
Step 3: Add sugar and beat until light and fluffy. /n
Step 4: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. /n
Step 5: In a separate bowl, whisk together flour, baking powder, and salt. /n
Step 6: Gradually add dry ingredients to the wet mixture, alternating with buttermilk. /n
Step 7: Fold in the toasted pecans. /n
Step 8: Pour batter into the prepared pan and smooth the top. /n
Step 9: Bake for 60–70 minutes or until a toothpick inserted comes out clean. /n
Step 10: Allow the cake to cool completely before removing from the pan. /n
Step 11: For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla. /n
Step 12: Spread frosting over the cooled cake and sprinkle with pecans if desired.

Storage and Reheating Tips

Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture. You can also freeze the unfrosted cake for up to 2 months and thaw before frosting and serving.