Carolina Butter Pecan Cake Bars | Popular Recipes

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Carolina Butter Pecan Cake Bars

"A delicious twist on a Southern favorite! Serve cold."

Ingredients :

  • 2 tablespoons butter
  • 1 1/2 cups pecan pieces
  • Cake:
  • 2 cups white sugar
  • 1 cup butter
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Frosting:
  • 6 1/2 cups confectioners' sugar
  • 11 ounces cream cheese, softened
  • 2/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk, or more as needed

Instructions :

Prep : 20M Cook : 12M Ready in : 3H50M
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
  • Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
  • Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
  • Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
  • Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
  • Refrigerate until firm, 3 to 4 hours. Cut into bars.

Notes :

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