Ingredients
For the cake:
- ¾ cup salted butter room temperature
- ¼ cup avocado oil or vegetable oil
- 1 ½ cups granulated sugar
- 1 ½ cups brown sugar packed
- 6 large eggs room temperature
- 3 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 Tbsp vanilla
- 1 cup buttermilk room temperature
- ½ cup sour cream
- 1 ½ cups pecan halves finely chopped
- 12 pecan halves to decorate the top
For the cream cheese icing:
- 3 oz cream cheese softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla
- 1 dash maple syrup
- 2-4 tsp milk
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Fluted Tube Pan The non-stick tube pan is what really gives this cake its texture and allows the frosting to cover the whole cake
Hand Mixer This is the mixer I use if I'm not using my stand mixer
Farberware Mixing Bowls I absolutely love these mixing bowls! One of my kitchen essentials!
Method Start Cooking
- Preheat oven to 325°F. Grease and flour (or sugar) a 10-inch tube pan.
- Beat the butter and avocado oil until smooth. Add the granulated sugar and brown sugar and beat until smooth and fluffy.
- Add the eggs one at a time, beating until each yolk is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, salt, and baking powder. In another bowl, stir together the vanilla, buttermilk, and sour cream.
- Add the flour mixture and the buttermilk mixture to the batter alternately, beginning and ending with the flour. Fold in the chopped pecans by hand.
- Spoon the batter into the prepared pan. Bake at 325°F for 65 to 70 minutes, until a wooden pick inserted in the center comes out with only moist crumbs.
- Cool the cake on a wire rack for 20 minutes.
- While the cake cools, make the icing: cream together the cream cheese, powdered sugar, vanilla, maple syrup, and milk until smooth and creamy but still pourable. Add the milk a little at a time to reach a thick, pourable consistency.
- Pour the icing over the cooled cake and garnish the top with the pecan halves.
Nutrition
Video
Notes
Store covered at room temperature up to 3 days; the crumb is even better the day after baking. Freeze the cake uniced, wrapped tightly in plastic and foil, up to 3 months — thaw overnight and ice fresh.
Get the butter, eggs, buttermilk, and sour cream to room temperature first for a smooth batter. Don't rush the eggs — add them one at a time. Begin and end with flour when alternating wet and dry. Let the cake cool 20 minutes before icing so it sets glossy instead of sliding off.
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