No-Fail Chocolate Buttercream Frosting

Home » Desserts » No-Fail Chocolate Buttercream Frosting

A rich, decadent chocolate buttercream cake frosting made easy with cocoa powder and a 1-lb box of powdered sugar that comes out perfect every time!

I mentioned this when I published my original No-Fail Buttercream Frosting (the white one that can be flavored with any extract - vanilla, lemon, almond, coconut, peppermint, etc.), the hardest thing about buttercream recipes is measurements. Particularly with powdered sugar.

I could measure 4 cups of powdered sugar ten times and get 10 different amounts by weight. Humidity, age and even barometric pressure can effect the density of the powdery stuff. Plus we all measure differently (scooping with a heavy hand vs. spooning into a measuring cup yields very different amounts).

And since most of us don't want to drag out a scale and fuss with weighing ingredients, I created both the original and this chocolate buttercream by starting with a 1-pound box of powdered sugar. No measuring required!

With the powdered sugar sorted, now the only ingredient we need to worry about getting right is the cream. We'll start with 1/3 cup then add more, one tablespoon at a time, until we get what we want.

I wish I could tell you an exact amount but it varies every time I make it. 

Temperature is the biggest culprit here, both of the butter and of the room. Just a few degrees difference one way or the other will make the frosting firmer or looser. And we get it where we want it with cream.

4 SUPER IMPORTANT RECIPE NOTES

1. This recipe uses SALTED butter (as do all my recipes). If using unsalted butter, add 1/2 tsp salt when sifting the powdered sugar and cocoa powder together.
2. Make sure your butter temperature is just right. If it's too soft, the frosting may appear grainy. If it's too firm, the ingredients won't come together properly. "Room Temperature" is usually defined by bakers as 68 degrees. You just need it to be warm enough to have no visible lumps when creamed with a mixer. 
3. You can use milk or half-and-half instead of cream but the heavy cream really makes this glossy and gorgeous (I think the higher fat content plays better with the butter).
4. Sifting the powdered sugar and cocoa powder is optional but I highly recommended it. Both ingredients can have tiny "nuggets" of compressed sugar or cocoa that don't always break up when mixing the frosting.

WHAT'S THE BEST COCOLATE CAKE TO SERVE THIS WITH?

Y'all know I don't have anything against box cake mixes and this homemade frosting is a great way to dress one up!

But my favorite chocolate cake in the WORLD is the vintage recipe from Hershey's for Black Magic Cake. It's as easy to make as a box mix and it's intensely delicious!

And here's a picture of this exact buttercream frosting on that glorious Black Magic Cake!

HOW MUCH CAKE CAN THIS BUTTERCREAM FROST?

• 1 generously frosted 13x9 cake
• 1 two-layer 8" or 9" cake
• 1 generously frosted bundt cake
• 24 traditional cupcakes (applied with a spoon or knife)
• 12-15 generously frosted cupcakes (like with a piping bag)

5 CHOCOLATE BUTTERCREAM TIPS

1. For a GORGEOUSLY dark and dreamy frosting with more intense chocolate flavor, use a dark cocoa powder like Hershey's "Special Dark".
2. Refrigerate the frosting up to one week or freeze up to 3 months. To use, bring to room temperature then stir well with a rubber spatula or mix with an electric mixer for 30 seconds.
3. Add one teaspoon espresso powder with the cocoa powder for a mocha flavor.
4. Substitute vanilla extract with almond, coconut or peppermint extract for fun flavor alternatives.
5. If you're making a cake with cherries in it (especially maraschino cherries), substitute almond extract for vanilla because it goes especially well with any cake that has cherries in it!

Recipe for How to Make No-Fail Chocolate Buttercream Frosting

Looking for an equally easy homemade chocolate cake recipe to slather this glorious frosting on?? Make Hershey's vintage Black Magic Cake! It's as easy to make as a box mix and it's intensely delicious!

No-Fail Chocolate Buttercream Frosting

Yield: 3 cups

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinTotal time: 15 Min

A rich, decadent chocolate buttercream cake frosting made easy with cocoa powder and a 1-lb box of powdered sugar that comes out perfect every time!

Ingredients

• 1 lb powdered sugar
• 3/4 cup cocoa powder
• 1 cup butter at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup heavy cream plus more

Instructions

1. Sift powdered sugar and cocoa powder then set aside. Note: sifting is optional but recommended. 1 lb. powdered sugar, 3/4 c. cocoa powder
2. Combine butter, vanilla and cream in a large mixing bowl then beat with an electric mixer for 2-3 minutes or until completely smooth and fluffy. 1 c. butter, 2 tsp vanilla, 1/3 c. cream
3. Add sugar/cocoa mixture then mix on low speed until well incorporated.
4. Once all ingredients are well combined, increase mixer speed to medium-high then mix until frosting is fluffy and smooth, adding additional cream, 1 tablespoon at a time, to reach desired consistency.

Notes

• This recipe uses SALTED butter. If using unsalted butter, add 1/2 tsp salt when sifting the powdered sugar and cocoa powder together.
• Make sure your butter temperature is just right. If it's too soft, the frosting may appear grainy. If it's too firm, the ingredients won't come together properly. "Room Temperature" is usually defined by bakers as 68 degrees. You just need it to be warm enough to have no visible lumps when creamed with a mixer. 
• You can use milk or half-and-half instead of cream but the heavy cream really makes this glossy and gorgeous.
• Sifting the powdered sugar and cocoa powder is optional but I highly recommended it.
• For a GORGEOUSLY dark and dreamy frosting with more intense chocolate flavor, use a dark cocoa powder like Hershey's "Special Dark".
• 1 pound of powdered sugar yields approximately 4 cups.
• Refrigerate the frosting up to one week or freeze up to 3 months. To use, bring to room temperature then stir well with a rubber spatula or mix with an electric mixer for 30 seconds.
• Yield for cake(s): one generously frosted 13x9 cake or one two-layer 8" or 9" cake.
• Yield for cupcakes: 12-24 depending on technique. If using a piping bag, you will be able to generously frost 12-15 cupcakes. If spreading on with a spoon or knife, this recipe can frost a dozen cupcakes.

https://www.southyourmouth.com/2025/07/no-fail-chocolate-buttercream-frosting.html

Images and text © South Your Mouth LLC 2025

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Black Magic Cake

Home » Desserts » Black Magic Cake

A homemade dark chocolate cake that's as easy and moist as a box mix using a vintage no-fail Hershey's recipe.

I've always been the oddball in the cooking world who actually LIKES boxed cake mixes. I know, I know, that's ludicrous, right?

Well, aside from them being EASY, they're also so incredibly moist and tender. I've tried SO MANY homemade cake recipes over the years that were just too dry and too firm for my liking. Especially chocolate cakes.

I've figured out how to recreate something similarly tender and moist with sheet cake recipes but no traditional cake recipe holds a candle to this classic from Hershey's. Check out my two favorite sheet cake recipes: The BEST Chocolate Sheet Cake and Birthday Texas Sheet Cake  (Yellow Texas Sheet Cake)

I originally found this recipe in an old Hershey's cookbook from my childhood (waaaaay back in the 1900's). It was small with a metal, spiral binding with an illustration of a little girl licking a spoon and it was chocked full of excellent recipes. Anybody remember that cookbook?? 

What drew my attention to the Black Magic Cake was that it was easy enough for 10-year old me to make. I didn't have to melt chocolate or combine the ingredients in a persnickety way AND I could make it in one 13x9 pan instead of trying to take on a layered cake. 

The cake is absolutely delicious as-is (without frosting) so I never frosted it much when I made it as a kid. If I did, I usually just grabbed a can of ready-made frosting. I still do just that sometimes!

But when I really want to put on the dog, I make this No-Fail Chocolate Buttercream Frosting (pictured) which is ta die for and equally easy to make!

Just like the cake recipe, this buttercream uses cocoa powder instead of chocolate so it is super easy to whip up!

You can also use my recipe for No-Fail Buttercream Frosting which is a white frosting that can be flavored however you like... vanilla, coconut, peppermint, almond, lemon... just use whichever extract you'd like to flavor the buttercream. 

6 REASONS I LOVE THIS RECIPE

1. All the ingredients get mixed in one bowl at the same time, making it as easy as a box mix.
2. Cocoa powder is used to flavor the cake so you don't have to fool with melting chocolate.
3. It is insanely moist and stays that way! I suspect this is likely to do with the use of vegetable oil instead of butter or shortening.
4. The chocolate flavor is rich and deep from the black coffee (which is likely where the cake got its name).
5. It doesn't have to be frosted but it's next-level delicious if you do. It can flex from weekday snack cake to decadent dessert depending on what you need.
6. There's a certain warm-and-fuzzy nostalgia to using vintage recipes like this one!

A FEW RECIPE NOTES

• The cake does NOT taste like coffee. The coffee just amplifies the chocolate flavor and adds to the rich dark color. I hear you can substitute boiling water for the coffee but I've never tried it myself.
• This cake can also be made in round cake pans or a bundt pan BUT you will need to grease and flour the pan(s). Bake 8-9" round pans 25-30 minutes, bundt pan 50-55 minutes.
• Substitute buttermilk with this milk/vinegar combo if needed: Add 3 teaspoons white vinegar to a 1-cup measuring pitcher then fill to the 1-cup line with milk. Let rest at least 5 minutes for the vinegar to "sour" the milk.

MORE CHOCOLATE CAKES TO TRY!

CHOCOLATE POUND CAKE - A true southern chocolate pound cake recipe that’s moist and fudgy and packed with rich chocolate flavor. 

IMPOSSIBLE 5-INGREDIENT CHOCOLATE CAKE - An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients. 

THE BEST CHOCOLATE TEXAS SHEET CAKE - A tried-and-true family recipe for velvety tender chocolate cake with old-fashioned cocoa icing poured on while the cake is still warm. 

EARTHQUAKE CAKE - A decadent chocolate cake with pecans, coconut, chocolate chips and an ooey-gooey cream cheese frosting explosion that cracks the cake apart! 

BLACK-BOTTOM CUPCAKES - A shortcut recipe for the classic chocolate cupcakes filled with chocolate chip cream cheese filling. 

Recipe for Black Magic Cake

Get the recipe for this no muss, no fuss frosting made easy with cocoa powder and a 1-lb box of powdered sugar!

NO-FAIL CHOCOLATE BUTTERCREAM FROSTING

Black Magic Cake

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A homemade dark chocolate cake that's as easy and moist as a box mix using a vintage no-fail Hershey's recipe that turns out perfect every time.

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 cup hot black coffee
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease 13x9 baking pan with cooking spray or butter.
2. Add sugar, flour, cocoa, baking soda, baking powder and salt to a large mixing bowl then whisk well. 2 c. sugar, 1 3/4 c. flour, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp each baking powder & salt
3. Add eggs, buttermilk, coffee, oil and vanilla then mix with an electric mixer on medium speed for 2 minutes. 2 eggs, 1 c. each buttermilk & coffee, 1/2 c. oil, 1 tsp vanilla
4. Pour batter into prepared pan then bake 35 minutes or until a toothpick inserting in the middle comes out clean.
5. Cool completely then frost with No-Fail Chocolate Buttercream Frosting or your favorite frosting.

Notes

• The cake does NOT taste like coffee. The coffee just amplifies the chocolate flavor and adds to the rich dark color. I hear you can substitute boiling water for the coffee but I've never tried it myself.
• This cake can also be made in round cake pans or a bundt pan BUT you will need to grease and flour the pan(s). Bake 8-9" round pans 25-30 minutes, bundt pan 50-55 minutes.
• Substitute buttermilk with this milk/vinegar combo if needed: Add 3 teaspoon white vinegar to a 1-cup measuring pitcher then fill to the 1-cup line with milk. Let rest at least 5 minutes for the vinegar to "sour" the milk.

https://www.southyourmouth.com/2025/07/black-magic-cake.html

Images and text © South Your Mouth LLC 2025

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Yellow Texas Sheet Cake (Birthday Sheet Cake)

Home » Desserts » Birthday Sheet Cake

The very best vanilla Texas sheet cake recipe with that signature “yellow cake flavor” topped with white icing - perfect for birthday cake!

Updated 6/2/26

The Boy loves the taste of yellow cake from a boxed mix (Betty Crocker, Duncan Hines, Pilsbury or store brand – it doesn’t matter to him). For years I have made his birthday cake from a box mix because he would rather have it than any bakery cake or homemade cake.

I’ll have to admit, the taste is uniquely delicious. It’s not really vanilla… it’s… well, it’s just “yellow cake” flavor.

I figured out where to get that unique "yellow cake taste" a few years ago. I was at Mama’s making my pound cake and realized she didn’t have any lemon extract (I use 2 parts vanilla and 1 part lemon extract in my pound cake).

I was fixing to grab the almond extract as a substitute but spied an old bottle of McCormick’s Vanilla Butter & Nut flavoring and added a teaspoon of it to my pound cake batter.

Just that one teaspoon in all that pound cake batter was all I needed to know Vanilla Butter & Nut flavoring IS the taste of “yellow cake”. Holla!! My boy is gonna love this!

Except I couldn’t find the flavoring in the grocery stores. None of them. I even went to a small country grocery store looking for it but nope, they didn’t have it either.

But I did see something I’d never noticed before – ‘Cake Batter’ flavoring.

I suspected maybe McCormick’s had rebranded the old school Vanilla Butter & Nut flavoring into Cake Batter and my suspicions were confirmed when I noticed the shelf tag where the Cake Batter flavoring was stocked read Vanilla Butter & Nut.

AH-HA!! I knew it!! 

So, I had double confirmation. 1 – the Cake Batter flavor is the same as Vanilla Butter & Nut and 2 – I was right about it tasting like the boxed yellow cake “flavor” (because they literally renamed ‘Vanilla Butter & Nut’ to ‘Cake Batter’).

Man, dang! Give me a magnifying glass and a notepad because Nancy Drew ain’t got nothing on me!

I have to tell y’all this stuff. If you’re still reading, it’s because you love cooking so you’ll appreciate my little epiphany. I told all this to Husband and he just stared at me like a couple of my screws had come loose.

NOTES ON YELLOW TEXAS SHEET CAKE (BIRTHDAY SHEET CAKE)

• Use McCormick’s Cake Batter flavoring (extract) or any brand Vanilla Butter & Nut. I’m pretty sure Happy Home’s Butter & Nut flavoring is the same but I haven’t personally tried it.
• I use the clear vanilla flavoring in the White Icing to keep the color brighter white. You can totally use regular vanilla extract or not use any at all. I don’t know that I’d use almond or another clear extract/flavoring because it may not pair well with the flavor of the cake.
• You can also prepare this in 18x13 half-sheet cake pan. If you do, reduce the baking time to 15-17 minutes then test with a toothpick for doneness.

MORE SHEET CAKE RECIPES TO TRY

COCONUT TEXAS SHEET CAKE - A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor. 

GERMAN CHOCOLATE SHEET CAKE - An easy German Chocolate sheet cake recipe with a spiffed-up cake mix base and homemade caramel, pecan and coconut icing. 

THE BEST CHOCOLATE TEXAS SHEET CAKE - A tried-and-true family recipe for velvety tender chocolate sheet cake with old-fashioned cocoa icing poured on while the cake is still warm.

RECIPE FOR YELLOW TEXAS SHEET CAKE

Yellow Texas Sheet Cake (Birthday Sheet Cake)

Yield: 24 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 25 MinInactive time: 5 MinTotal time: 45 Min

The very best Texas sheet cake recipe with that signature “yellow cake flavor” topped with white icing - perfect for birthday cake!

Ingredients

Yellow Texas Sheet Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter (real, salted)
• 1 cup milk
• 2 eggs
• 2 teaspoons Cake Batter or Butter & Nut extract (see notes)
• 1 teaspoon vanilla extract

White Icing:

• 1 1/2 sticks butter (see notes)
• 1/2 cup half & half
• Dash of salt
• 1 tsp. vanilla extract (clear is best if available)
• 1 1-lb box powdered sugar
• Sprinkles (optional)

Instructions

Yellow Texas Sheet Cake:

1. Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
2. Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
3. Combine milk and butter in a small saucepan then heat and stir over medium heat until boiling. Remove from heat.
4. Pour butter/milk mixture into bowl with flour mixture then stir to incorporate.
5. Beat eggs in a small bowl. Stir about a half cup of hot batter into bowl with eggs to temper then pour into batter.
6. Add extracts then whisk all ingredients together for one minute.
7. Pour batter into prepared pan then bake for 22-27 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing
8. Do not prepare the icing while the cake is baking. The 15 minutes or so it takes to make the icing is the perfect amount of time for the cake to cool a little bit before pouring on the icing.

White Icing:

1. Combine butter, half & half and salt in a small pan then heat and stir until mixture just starts to boil.
2. Remove from heat then stir in vanilla extract.
3. Sift powdered sugar into a mixing bowl (the sifting is optional but it prevents lumps). Pour hot butter mixture into bowl with powdered sugar then stir until smooth.
4. Let hot icing cool 3-4 minutes, stirring occasionally. You still want it thin enough to pour smoothly but letting it cool a few minutes makes it go on a little thicker so the white is more opaque.
5. Pour icing over warm cake then garnish with sprinkles if desired. Let cake rest for an hour or two before serving to ensure the icing sets up some before cutting the cake.
6. Once the cake is cool, cover then store at room temperature.

Notes

• For a brighter white icing, use 1/4 cup butter and 1/2 cup shortening instead of all butter.
• Use McCormick’s Cake Batter flavoring (extract) or any brand Vanilla Butter & Nut. I’m pretty sure Happy Home’s Butter & Nut flavoring is the same but I haven’t personally tried it.
• I use the clear vanilla flavoring in the White Icing to keep the color brighter white. You can totally use regular vanilla extract or not use any at all. I don’t know that I’d use almond or another clear extract/flavoring because it may not pair well with the flavor of the cake.

https://www.southyourmouth.com/2022/04/yellow-texas-sheet-cake-birthday-sheet.html

Images and text © South Your Mouth LLC 2022

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Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!

JUMP TO RECIPE

If you want to win the cotillion bake sale, outshine your sister-in-law at Sunday dinner or otherwise prove your Southern baking prowess, this is the recipe for you!

If you want to be the one that’s known for THE BEST pecan cream cheese frosting in six counties and hear whispers of what does she put in that frosting?? when you leave the room, this is the recipe for you!

If you just love delicious, decadent cake and want to eat some, this… is the recipe for you!

This is pretty-much my pound cake recipe plus pecans and sour cream topped with the most amazing, creamy, delicious cream cheese frosting that ever existed.

There are a few things about this recipe that make it so special. This isn’t a whip-it-up fast recipe but the end result is totally worth the effort!

I'll outline a few things below and put all my tips in one easy-to-read bullet list.

IS IT NECESSARY TO TOAST THE PECANS FOR THE FROSTING?

100% yes, in my opinion, though it is technically optional (but please do, you’ll be so happy you did!). When we toast pecans (or any nuts) the heat releases the oils from the nuts which makes the flavor more intense and delicious.

WHY DON’T WE TOAST THE PECANS FOR THE CAKE?

I don’t include a step to toast the pecans in the cake portion of the recipe because the pecans will heat up and cook when the cake bakes which will release the natural oils and flavors. You can toast the pecans for the cake but taking the pecans one step over the threshold from perfectly toasty and delicious to over-cooked and burned can make them taste rancid. I’d haaaate for that to happen to your beautiful cake so I just don’t include that step.

TIPS & FAQ ABOUT PECAN POUND CAKE AND CREAM CHEESE FROSTING

• Use real, salted butter 
• Make sure ALL of the ingredients are at room temperature (between 67-73 degrees is ideal). Don’t melt the butter or try to help it along in the microwave because it will more than likely become too soft.
• "Creaming" the butter and sugar is a very important step in most cakes, especially pound cakes, so take care to follow the recipe instructions carefully.
• Do toast the pecans for the frosting.

• Don’t use reduced fat or fat-free sour cream, butter or half-and-half.
• Grease your pan well with shortening or butter and be sure to flour it as well. Don’t use regular cooking spray instead of shortening or butter (though a baking cooking spray that includes flour is a fine replacement for this step).
• If you can’t find butter nut flavored extract (you must not live around here! jk… but seriously, it’s everywhere here) just use additional vanilla extract or something similar. If you luck up and find pecan flavored extract, go for it!
• I can tell you, I don’t like almond extract with this. If you took the recipe in a whole other direction and used almonds instead of pecans, then sure, but almond extract and pecans just don’t taste good together to me.

• You don’t have to frost this cake. All pound cakes are (should be) already rich and moist so they don’t technically need anything but I’m telling ya, this frosting will rock your world.
• This frosting is amazing on other cakes as well. Try it on Red Velvet Cake (I can’t because my family would disown me if I made red velvet cake with anything other than ermine frosting but I know lots of folks like the combo), chocolate cake, carrot cake, hummingbird cake, Italian cream cake or whatever you like!

Recipe for Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

If you like this recipe, be sure to check out my

DEEP DISH PECAN CREAM PIE!

Pecan Cream Pound Cake with THE BEST Pecan Cream Cheese Frosting

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe!

Ingredients

Pecan Cream Pound Cake

• 1 1/4 cups real butter at room temp
• 3 cups sugar
• 6 eggs at room temp
• 3 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sour cream
• 1/4 cup half-and-half
• 2 teaspoons vanilla extract
• 1 teaspoon butter nut flavored extract (optional, see notes)
• 2 cups chopped pecans

THE BEST Pecan Cream Cheese Frosting

• 1 cup finely chopped pecans
• 1 8-oz package cream cheese at room temp
• 1/4 cup real butter (1/2 stick) at room temp
• 1 teaspoon vanilla extract
• Hefty pinch of salt
• 1 1-lb box powdered sugar

Instructions

Pecan Cream Pound Cake

1. Preheat oven to 325 degrees Grease and flour a 10-inch bundt pan; set aside.
2. "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 full minute.
3. Gradually add sugar, beating at medium speed, until light, fluffy and very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size, everything's been properly creamed.
4. Add eggs, one at a time, beating well after each.
5. Sift together flour, baking soda and salt in a separate bowl; set aside.
6. Combine sour cream, half-and-half and extracts then mix well; set aside.
7. Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
8. Fold in pecans.
9. Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
10. Cool cake in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.

THE BEST Pecan Cream Cheese Frosting

1. OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
2. Using an electric mixer, beat cream cheese and butter until creamy and well combined.
3. Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
4. Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!

Notes

• If you can’t find butter nut flavored extract, simply use vanilla extract or butter flavored extract instead.
• You can use heavy cream or whole milk in place of the half-and-half if needed.
• Also see the TIPS & FAQ section above.

https://www.southyourmouth.com/2020/08/pecan-cream-pound-cake-with-best-pecan.html

Images and text © South Your Mouth LLC 2020

pecan pound cake, pecan cream pound cake, pecan cream cheese icing, pecan cream cheese frosting, sour cream, pound cake, southern, butter pecan, homemade, from scratch, butter, cream cheese, frosting, icing, how to, best, toasted pecans, recipe

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