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Butter Pecan Cake Recipe
If you’re a fan of rich, buttery flavors combined with the nutty crunch of pecans, this Butter Pecan Cake is a must-try. Perfect for special occasions or simply as a treat to indulge in, this cake offers layers of moist, flavorful sponge paired with a luscious cream cheese frosting.
The browned butter adds a depth of flavor that truly elevates this classic dessert, making it a memorable experience with every bite.
Ingredients:
For the 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
For the Icing:
- 1 ½ cups (340g) unsalted butter, softened
- 6 oz cream cheese, softened
- ⅓ 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
- ⅓ cup (35g) pecan halves, very finely chopped, optional
Directions:
Start by browning the butter to create a rich, nutty base for your cake. Melt the butter over medium-low heat, then increase the heat until golden brown specks form, giving the butter a deep, aromatic flavor. Set it aside and allow it to cool completely.
Preheat your oven to 350°F (175°C) and prepare three 8-inch round baking pans by greasing and lining them with parchment paper.
In a large mixing bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add the cooled browned butter to these dry ingredients, mixing until the butter is fully incorporated.
In a separate bowl, combine the buttermilk, eggs, and vanilla extract. Gradually add this wet mixture to the dry ingredients, stirring just until combined. Fold in the finely chopped pecans, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared baking pans. Bake for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Once baked, let the cakes cool completely in the pans.
While the cakes are cooling, prepare the icing. Beat together the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until the mixture is smooth and creamy. Gradually incorporate the powdered sugar and heavy cream, continuing to beat until the icing is fluffy and well-blended.
To assemble the cake, level the tops of the cooled cake layers if needed. Place one layer on your serving plate and spread a generous amount of icing on top. Add the second layer, followed by another layer of icing, and then top with the final cake layer. Frost the entire outside of the cake with the remaining icing, ensuring an even, smooth finish. If desired, decorate the top of the cake with finely chopped pecans and piped swirls of frosting.
Extra Tips:
- For an added layer of flavor, toast the pecans before chopping them. This enhances their natural nuttiness and adds a delightful crunch.
- If you prefer a slightly sweeter cake, you can drizzle the layers with a simple syrup flavored with a touch of vanilla before frosting.
- The cake can be made a day ahead to allow the flavors to meld together, making it even more delicious.
