Butter Pecan Cake in Your Pressure Cooker
An ultra-moist and flavorful butter pecan cake made easily in the pressure cooker—complete with maple syrup and toasted pecans for cozy sweetness and crunch.
Equipment
- 1 Stand mixer
- 3 9-inch cake pans
- 1 Offset spatula
Ingredients
Main ingredients
- 2 ¾ cups All-purpose flour sifted
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ¾ teaspoon Kosher salt
- ⅔ cup Vegetable oil
- ⅓ cup Unsalted butter room temperature
- 1 cup Granulated sugar
- ¼ cup Pure maple syrup
- 3 Eggs large
- 1 ¼ cups Sour cream room temperature
- ⅓ cup Whole milk room temperature
- 1 tablespoon Vanilla extract
- 1 cup Pecans chopped, toasted
Instructions
Instructions
- Preheat oven to 350°F and grease and flour pans.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat oil, butter, sugar, and maple syrup until fluffy.
- Add eggs one at a time, then stir in sour cream until smooth.
- Gradually add dry ingredients to wet, mixing just until combined.
- Pour batter into pans and smooth the tops.
- Bake for 28–32 minutes until toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then on wire racks until completely cool.
- Frost and garnish with additional toasted pecans before serving.
Notes
Wrap tightly and store in fridge up to 4 days. Cake layers and frosted slices can be frozen up to 3 months.