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
Scale
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.
