Butter Pecan Cake Recipe

Indulge in the rich, nutty flavors of this Butter Pecan Cake, a delightful treat perfect for any special occasion. The combination of browned butter, finely chopped pecans, and creamy frosting creates a cake that’s both elegant and irresistibly delicious. Whether it’s a birthday, holiday, or a simple family gathering, this cake will surely impress your guests and satisfy your sweet tooth.

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

Brown the Butter:

1. Melt the butter over medium-low heat.
2. Increase the heat and cook until golden brown specks form.
3. Cool completely.

Prepare the Cake:

1. Preheat the oven to 350°F (175°C).
2. Grease and line three 8-inch round baking pans.
3. In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Add the browned butter to the dry ingredients and mix until incorporated.
5. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
7. Stir in the finely chopped pecans.
8. Divide the batter among the prepared pans.
9. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
10. Cool the cakes completely.

Make the Icing:

1. Beat the butter, cream cheese, brown sugar, vanilla extract, and salt until smooth.
2. Gradually add the powdered sugar and heavy cream, beating until fluffy.

Assemble the Cake:

1. Level the cakes if necessary.
2. Stack the cake layers with icing between each layer.
3. Frost the outside of the cake.
4. Decorate with chopped pecans and piped frosting swirls if desired.

Notes and FAQs

Notes:

• Browning the Butter: Ensure the butter is cooled completely before adding it to the cake mixture to prevent it from melting the other ingredients.
• Chopping Pecans: For a smoother texture, finely chop the pecans. You can use a food processor for this step.
• Room Temperature Ingredients: Using room temperature buttermilk and eggs helps the batter mix more evenly, resulting in a better-textured cake.

FAQs:

1. Can I use regular flour instead of cake flour? Yes, you can substitute with regular flour, but the texture might be slightly denser. For best results, use cake flour.
2. Can I make this cake ahead of time? Absolutely! You can bake the cake layers in advance and freeze them. Just ensure they are well wrapped. Thaw and frost when ready to serve.
3. What if I don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5-10 minutes before using.

Conclusion

This Butter Pecan Cake is a show-stopping dessert that brings together the rich flavors of browned butter and pecans, topped with a creamy, dreamy icing. Perfect for any celebration, this cake is sure to be a hit. Enjoy the delightful crunch of pecans in every bite and savor the smooth, sweet frosting that complements the nutty cake layers. Share this recipe with your friends and family, and let them experience the joy of this delicious creation!