Rich and buttery Butter Pecan Cake with toasted pecans and a soft, caramelized crumb baked in a 9×13 pan.

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2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 cup whole milk

1 tablespoon vanilla extract

1 1/2 cups chopped pecans

2 tablespoons butter (for toasting pecans)

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1. Preheat oven to 350°F and grease a 9×13-inch pan.

2. Toast pecans in butter until fragrant; set aside.

3. Whisk flour, baking powder, and salt.

4. Cream butter and sugar until light and fluffy.

5. Add eggs one at a time, mixing well.

6. Alternate adding dry ingredients and milk.

7. Stir in vanilla extract.

8. Fold in toasted pecans.

9. Bake 35–40 minutes until a toothpick comes out clean.

10. Cool before slicing.

– Toasting pecans enhances flavor.

– Do not overbake.

– Cake tastes even better the next day.