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Carolina Butter Pecan Cake Bars

A delicious twist on a Southern favorite! Serve cold.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 50 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 12 people
Calories 11472 kcal

Equipment

  • 1 9x13 inch Baking Pan
  • 1 Electric Mixer
  • 2 Large Mixing Bowls
  • 1 Small skillet (heavy-bottomed)
  • 1 Rubber Spatula

Ingredients
  

Main

  • 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

Instructions
 

  • 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

For truly aromatic pecans, toast them gently until fragrant and slightly browned, shaking the skillet frequently to prevent burning. The 'light and fluffy' creaming of butter and sugar is paramount for aeration, yielding a tender cake. Add eggs one at a time, beating thoroughly after each, to ensure a stable emulsion. When combining dry and wet ingredients for the batter, mix *just* until combined to prevent gluten overdevelopment, which can result in a tough cake. The method of chopping the hot cake and mixing it with frosting is unusual; ensure the cake isn't *too* hot, or the frosting will melt excessively. This step creates a dense, fudgy base. Adjust frosting milk gradually for a spreadable yet firm consistency. Chilling for the full duration is critical for clean, neat bars. A sprinkle of flaky sea salt on the finished bars can beautifully balance the sweetness.