Whole Milk: 1 cup, at room temperature – Adds moisture and richness.
Vanilla Extract: 2 teaspoons – Adds warmth and aroma.
Pecans: 1 cup, chopped and toasted – Adds crunch and a deep, nutty flavor.
For the Butter Pecan Glaze
Unsalted Butter: 1/2 cup (1 stick) – Forms the base of the glaze, adding buttery richness.
Brown Sugar: 1/2 cup, packed – Sweetens and caramelizes for a rich glaze.
Heavy Cream: 1/4 cup – Adds smoothness and a creamy texture.
Vanilla Extract: 1 teaspoon – Complements the pecans with a warm note.
Pecans: 1/2 cup, toasted and chopped – Adds a crunchy topping that’s loaded with flavor.
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat Oven: Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring the cake releases easily after baking.
Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened butter, 1/2 cup of vegetable oil, 2 cups of granulated sugar, and 1 cup of packed light brown sugar until light and fluffy (about 3-5 minutes).
Add the Eggs: Add the eggs one at a time, mixing well after each addition. This step is essential for a smooth batter and will give the cake a velvety texture.
Incorporate the Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
Alternate Wet and Dry Ingredients: Gradually add the flour mixture and 1 cup of whole milk to the butter mixture, starting and ending with the flour mixture. Stir just until combined, careful not to overmix.
Fold in the Pecans: Gently fold in 1 cup of toasted, chopped pecans, making sure they’re evenly distributed in the batter.
Step 2: Bake the Cake
Transfer to Pan: Pour the batter into the prepared bundt pan, spreading it evenly.
Bake: Place in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 3: Make the Butter Pecan Glaze
Melt Butter: In a small saucepan over medium heat, melt 1/2 cup of unsalted butter.
Add Sugar and Cream: Stir in 1/2 cup of packed brown sugar and 1/4 cup of heavy cream. Continue stirring until the sugar is fully dissolved and the glaze is smooth, about 3-5 minutes.
Add Vanilla and Pecans: Remove from heat and stir in 1 teaspoon of vanilla extract and 1/2 cup of toasted, chopped pecans. Let the glaze cool slightly.
Step 4: Glaze the Cake
Glaze the Cake: Once the cake has cooled slightly, pour the warm butter pecan glaze over the top, letting it drizzle down the sides.
Optional: For an extra flavor boost, poke a few holes on the top of the cake with a skewer and pour some of the glaze over, allowing it to seep into the cake.
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