Butter Pecan Cake

Butter Pecan Cake

{"Browning Butter: Be patient when browning the butter, as it adds a rich, nutty flavor to the cake. Ensure it cools completely before using.","Room Temperature Ingredients: Using room temperature eggs and buttermilk helps achieve a smoother batter and more even baking.","Pecan Preparation: For a finer texture, you can pulse the pecans in a food processor instead of chopping by hand.","Substitution: To replace cake flour, for each cup measure 1 cup all-purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch.","Make Ahead: Bake cake layers in advance and freeze; thaw and frost when ready to serve.","Nut Option: Walnuts or almonds can be used instead of pecans."}

Time: Prep: 45 mins, Cook: 30 mins, Total: 2 hrs 15 mins

Servings: 16

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
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (354ml) buttermilk, room temperature preferred
  • 2 large eggs, room temperature preferred
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (160g) pecan halves, very finely chopped
  • For the Icing:
  • 1 1/2 cups (340g) unsalted butter, softened
  • 6 oz (170g) cream cheese, softened
  • 1/3 cup (66g) light brown sugar, firmly packed
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 1/2 cups (562g) powdered sugar
  • 1 tablespoon (15ml) heavy cream
  • 1/3 cup (35g) pecan halves, very finely chopped, optional

Instructions

  1. Brown the Butter: Melt the butter over medium-low heat, then increase the heat and cook until golden brown specks form.
  2. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
  3. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
  4. Combine with Butter: Add the browned butter to the dry ingredients and mix until incorporated.
  5. Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the finely chopped pecans.
  6. Bake: Divide the batter evenly among the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
  7. Make the Icing: Beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt until smooth. Gradually add the powdered sugar and heavy cream, beating until fluffy.
  8. Assemble the Cake: If necessary, level the cakes. Stack the layers with icing between each, then frost the outside of the cake. Decorate with additional chopped pecans and piped frosting swirls if desired.

Original recipe source