Description
This Butter Pecan Cake is a decadent, moist layered cake featuring the rich, nutty flavor of browned butter and finely chopped pecans. It combines tender cake layers with a creamy cream cheese and butter frosting, enhanced with brown sugar and vanilla. Perfect for special occasions or a luxurious dessert treat.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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
- ÂĽ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- â…“ cup (35g) pecan halves, very finely chopped, optional
Instructions
- Brown the Butter: Melt the 1 cup unsalted butter over medium-low heat. Increase the heat slightly and cook, stirring occasionally, until golden brown specks form and the butter develops a rich nutty aroma. Remove from heat and allow it to cool completely before using.
- 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.
- Mix Dry Ingredients: In a large 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: Pour the cooled browned butter into the dry ingredient mixture and mix until fully incorporated and the batter is crumbly.
- Add Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry/butter mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the finely chopped pecans evenly.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake 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 the pans for 10 minutes before transferring to wire racks to cool fully.
- Make the Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Add the light brown sugar, vanilla extract, and salt, continuing to beat until combined. Gradually add the powdered sugar in batches, alternating with the heavy cream, beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Once the cake layers are completely cooled, level the tops if needed for even stacking. Place one cake layer on a serving plate, spread a layer of frosting, then repeat with remaining layers. Frost the top and sides of the cake evenly. Decorate with additional chopped pecans and optional piped frosting swirls for a polished finish.
Notes
- Be sure the browned butter is fully cooled before mixing it with other ingredients to prevent curdling.
- Room temperature eggs and buttermilk help create a smooth batter and better rise.
- For easier cake layering, use a serrated knife or cake leveler to even the tops.
- Store the cake refrigerated due to the cream cheese frosting; bring to room temperature before serving.
- Finely chopped pecans in the cake and frosting add a lovely crunch but can be adjusted or omitted for nut allergies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
