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How to Make Carolina Butter Pecan Cake Bars - A Step-by-Step Guide

If you're a fan of buttery, nutty flavors, then you're going to love this recipe for Carolina Butter Pecan Cake Bars. These delicious bars are a delightful combination of sweet, buttery cake and crunchy, nutty pecans, all topped with a rich, creamy frosting. They're the perfect indulgence for any sweet tooth, and they're great for serving at parties, potlucks, or just as a special treat for your family and friends.

The key to the irresistible flavor of these cake bars is the use of rea...

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Ingredients

  • 2 tablespoons butter
  • 1 ½ cups pecan pieces
  • 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
  • ½ teaspoon salt
  • 1 cup milk
  • 6 ½ cups confectioners' sugar
  • 11 ounces cream cheese, softened
  • ⅔ cup butter, softened
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon milk, or more as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 50 mins
  • Servings: 12
  • Yield: 1 9x13-inch cake

  • 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.

    • Nutrition

    974 cal.

    • Total Fat: 49g
    • Saturated Fat: 25g
    • Cholesterol: 165mg
    • Sodium: 484mg
    • Total Carbohydrate: 129g
    • Dietary Fiber: 2g
    • Total Sugars: 102g
    • Protein: 10g
    • Vitamin C: 0mg
    • Calcium: 124mg
    • Iron: 3mg
    • Potassium: 187mg

    Categories

    Baking recipes
    Dessert recipes
    Butter recipes
    Pecan recipes
    Bar recipes