If you are searching for a dessert that feels like a warm hug in cake form, this Butter Pecan Cake Recipe is the answer. Bursting with buttery goodness and the irresistible crunch of toasted pecans, this cake perfectly balances rich, nutty flavors with a tender crumb and luscious cream cheese frosting. Whether you’re celebrating a special occasion or just craving something indulgent, this Butter Pecan Cake Recipe will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
The magic of this Butter Pecan Cake Recipe lies in its simple yet impeccable ingredients that work together to deliver a moist, flavorful, and beautifully textured cake. Each element plays a crucial role—from the golden browned butter that adds deep nuttiness to the fresh pecans that provide delightful crunch.
- Unsalted butter: Browning the butter brings a rich, toasty flavor that makes this cake unforgettable.
- Cake flour: Ensures a tender and fine crumb, keeping the cake light yet substantial.
- Granulated sugar: Balances sweetness perfectly without overpowering the pecans.
- Light brown sugar: Adds subtle molasses notes, enhancing the cake’s warmth.
- Baking powder and baking soda: Provide the essential lift for a fluffy texture.
- Salt: Amplifies flavor and balances sweetness.
- Buttermilk: Keeps the cake moist and contributes a gentle tanginess.
- Large eggs: Bind ingredients and add richness.
- Vanilla extract: Elevates all the flavors with its aromatic depth.
- Pecan halves: Finely chopped for texture and nutty character inside the cake.
- Cream cheese (for frosting): Brings a creamy tang that perfectly complements the sweetness.
- Powdered sugar and heavy cream: Create a smooth, fluffy frosting ideal for layering and decorating.
How to Make Butter Pecan Cake Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter over medium-low heat. Increase the heat just enough to allow golden brown specks to form, signaling that the butter has developed its characteristic nutty aroma. This step infuses the cake with a depth of flavor that sets this Butter Pecan Cake Recipe apart from the rest. Let the butter cool completely before using it in the batter.
Step 2: Prepare the Cake Pans
While the butter is cooling, preheat your oven to 350°F (175°C) and prepare three 8-inch round baking pans by greasing and lining them with parchment paper. This will ensure your beautiful cake layers come out cleanly and evenly.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. This combination of dry ingredients creates the perfect foundation for your cake layers, balancing rise, sweetness, and bite.
Step 4: Incorporate Browned Butter
Pour the cooled browned butter into the dry ingredients, mixing just until combined. The butter coats the dry ingredients, helping to create a rich crumb and a moist interior.
Step 5: Combine Wet Ingredients and Mix Batter
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, stirring gently until just combined—remember, overmixing can toughen the cake. Finally, fold in the finely chopped pecans for that signature crunch.
Step 6: Bake the Cake Layers
Divide the batter evenly among the prepared pans and place them in the preheated oven. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow your layers to cool completely before moving on to frosting. Proper cooling is key for smooth assembly and the best texture.
Step 7: Make the Frosting
Beat the softened butter and cream cheese together until smooth. Add the light brown sugar, vanilla extract, and salt, continuing to mix until creamy. Gradually add powdered sugar and heavy cream, beating until the frosting is fluffy and spreadable. This luscious frosting provides the perfect counterpoint to the nutty, buttery layers of the cake.
Step 8: Assemble the Cake
If needed, level the cooled cake layers with a serrated knife for an even stack. Spread a generous amount of frosting between each layer, then cover the entire outside of the cake with the remaining frosting. For a finishing touch, garnish with extra chopped pecans and decorative piped frosting swirls. Your Butter Pecan Cake Recipe masterpiece is now ready to impress!
How to Serve Butter Pecan Cake Recipe
Garnishes
The simplicity of additional chopped pecans sprinkled on top perfectly highlights the nutty theme and adds visual appeal. For an extra touch of elegance, consider adding delicate swirls of frosting piped with a star tip. A light dusting of powdered sugar can also brighten the presentation instantly.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you prefer beverages, a hot cup of coffee or a glass of cold milk complements the rich buttery notes wonderfully without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve individual slices on colorful plates adorned with edible flowers or caramel drizzles. Another delightful idea is to layer smaller versions of the cake in clear mini trifle cups, showing off its beautiful layers and making it easier to serve at parties.
Make Ahead and Storage
Storing Leftovers
Once assembled, your Butter Pecan Cake Recipe stays fresh for several days when covered tightly and stored in the refrigerator. This helps the frosting maintain its perfect texture and keeps the cake moist and flavorful for later indulgence.
Freezing
If you want to enjoy this cake at a later date, you can freeze either the cooled cake layers or the fully assembled cake. For layers, wrap them tightly in plastic wrap and place in an airtight container; they can be frozen for up to three months. For the whole cake, freezing is best done only if fully wrapped with cake boards and freezer-safe materials to prevent freezer burn.
Reheating
When you’re ready to serve frozen cake layers, thaw them overnight in the refrigerator, then bring to room temperature before frosting. Avoid microwaving as it can negatively affect the texture. For stored assembled cake, serving chilled or at room temperature usually works best to enjoy the optimal flavor.
FAQs
Can I use regular flour instead of cake flour?
You can substitute all-purpose flour for cake flour, but the texture will be slightly denser. To mimic cake flour, try removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch for a lighter crumb.
What can I do if I don’t have buttermilk?
If buttermilk isn’t on hand, stir 1 tablespoon of lemon juice or white vinegar into 1 ½ cups of milk and let it sit for 5-10 minutes before using. This will give a similar tang and acidity necessary for tenderizing the cake.
How do I brown butter without burning it?
Use medium-low heat and stir the butter consistently as it melts. You want to see small brown specks forming and smell a nutty aroma. Remove from heat promptly once browned to avoid bitterness.
Is this Butter Pecan Cake Recipe suitable for special occasions?
Absolutely! Its elegant look and decadent flavor make it a fantastic choice for birthdays, holidays, or any celebration where you want to impress guests with a homemade treat.
Can I make this cake gluten-free?
Yes, by substituting a gluten-free baking flour blend designed for cakes, you can enjoy this Butter Pecan Cake Recipe without gluten. Just be sure your blend contains xanthan gum to help with structure and texture.
Final Thoughts
There is something truly special about the comforting combination of browned butter and crunchy pecans in this cake, and I can’t recommend this Butter Pecan Cake Recipe enough. From its rich flavors to its tender crumb and creamy frosting, it’s a recipe that feels like a celebration every time. Give it a try and watch it become a favorite in your dessert rotation, bringing smiles and satisfaction to every bite.
Print
Butter Pecan Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Butter Pecan Cake features moist layers of cake infused with browned butter and finely chopped pecans, layered and frosted with a creamy, rich buttercream-cream cheese icing. The cake offers a perfect balance of nutty, buttery flavors and a tender crumb, making it a delightful dessert ideal for special occasions or a decadent treat.
Ingredients
Cake
- 1 cup (226g) unsalted butter
- 3 cups (333g) cake flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, firmly packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (354ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (160g) pecan halves, very finely chopped
Frosting
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- â…“ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- â…“ cup (35g) pecan halves, very finely chopped, optional (for decoration)
Instructions
- Brown the Butter: Melt the butter over medium-low heat in a saucepan. Increase the heat slightly and continue cooking the butter until golden brown specks form, releasing a nutty aroma. Be careful not to burn it. Remove from heat and allow it to cool completely.
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Browned Butter with Dry Ingredients: Add the cooled browned butter to the dry ingredients and mix until fully incorporated, ensuring an even nutty flavor throughout the batter.
- Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing. Fold in the finely chopped pecans evenly.
- Bake the Cake Layers: Divide the batter evenly among the three prepared baking pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool completely in their pans before removing.
- Make the Frosting: Using a mixer, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy. Add heavy cream and mix briefly to achieve a spreadable consistency.
- Assemble the Cake: If needed, level the tops of the cooled cakes by trimming with a knife to ensure even layers. Place one cake layer on your serving plate, spread a generous amount of frosting over it, then add the next layer. Repeat until all layers are stacked. Frost the top and sides of the cake evenly. Decorate with additional finely chopped pecans and optionally pipe frosting swirls for an elegant finish.
Notes
- For best results, use room temperature eggs and buttermilk to ensure a smooth batter and better rise.
- Be careful when browning the butter to avoid burning; remove from heat once specks appear and it smells nutty.
- You can toast the pecans lightly before chopping to enhance their flavor further.
- Allow cakes to cool fully to prevent frosting from melting or sliding off.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
