If you are on the hunt for a dessert that sings with rich, buttery notes and the satisfying crunch of toasted pecans, this Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe will become your new best friend. Every bite of this cake delivers a tender crumb infused with browned butter’s nutty depth, while the creamy pecan frosting adds the perfect sweet finish. It’s not just a cake; it’s an experience that feels both comforting and indulgent, making it the ideal centerpiece for celebrations or whenever you want to treat yourself and loved ones.
Ingredients You’ll Need
Gathering these straightforward yet deeply flavorful ingredients is the first step to achieving the magic of this cake. Each one plays a critical role in creating the perfect balance of taste, texture, and that irresistible golden color.
- 1 cup unsalted butter: Essential for browning and layering the cake with rich flavor.
- 3 cups cake flour: Provides a tender crumb that isn’t too dense or heavy.
- 1 cup granulated sugar: Balances sweetness and helps with browning during baking.
- 1 cup light brown sugar, firmly packed: Adds subtle caramel notes and moisture to the cake.
- 1 teaspoon baking powder: Ensures your cake rises beautifully and stays light.
- ½ teaspoon baking soda: Works with the acidity of buttermilk for perfect texture.
- 1 teaspoon salt: Enhances all the flavors, preventing it from tasting flat.
- 1 ½ cups buttermilk (room temperature preferred): Adds a gentle tang and keeps the cake moist.
- 2 large eggs (room temperature preferred): Binds ingredients together and lifts the batter.
- 1 ½ teaspoons vanilla extract: Brings warmth and depth to the flavor profile.
- 1 ½ cups pecan halves, very finely chopped: The signature crunch and nutty personality of the cake.
- 1 ½ cups unsalted butter, softened: For the silky, rich frosting base.
- 6 oz cream cheese, softened: Adds tanginess and creaminess to the frosting.
- â…“ cup light brown sugar, firmly packed: Sweetens the frosting with a hint of caramel.
- 1 ½ teaspoons vanilla extract: Enhances the frosting’s aroma and flavor.
- ¼ teaspoon salt: Balances the sweetness in the frosting.
- 4 ½ cups powdered sugar: Creates that classic smooth texture in frosting.
- 1 Tablespoon heavy cream: Adds a luscious finish and helps achieve the perfect frosting consistency.
- â…“ cup pecan halves, very finely chopped, optional: For a decorative crunch on top of the cake.
How to Make Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe
Step 1: Brown the Butter
Starting with browning the butter may feel like an extra step, but trust me, it’s what sets this cake apart. Melt your butter over medium-low heat, then crank it up just a notch, stirring constantly as the butter bubbles and sizzles. When you see golden brown specks and catch the scent of toasted nuts, you know you’re there. Remove it from heat promptly and let it cool—still liquid but no longer warm—so it can bring a deep, caramelized richness to the batter.
Step 2: Prepare Your Baking Pans and Dry Ingredients
Preheat your oven to 350°F (175°C) and get three 8-inch round pans ready by spraying and lining with parchment paper. This guarantees an easy release later. Next, whisk together the cake flour, sugars, baking powder, baking soda, and salt in a large bowl. This combination is your dry foundation, ensuring your cake rises perfectly while delivering sweetness and a tender crumb.
Step 3: Combine the Batter
Pour the cooled browned butter into the dry mix and blend at low speed just until fully incorporated. Then, in a separate bowl, whisk buttermilk, eggs, and vanilla together. Slowly drizzle this wet mixture into the batter, making sure to pause and scrape the bowl to keep everything well mixed. Don’t fret over small lumps; they will bake out and keep your cake tender. Stir in the finely chopped pecans, the delicious texture and flavor highlight of this recipe.
Step 4: Bake and Cool
Divide the batter evenly into the three pans, smoothing the tops lightly. Bake them on the center rack for about 30 minutes, or until a toothpick comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for 15 minutes before gently loosening the edges and flipping them onto racks to cool completely. Patience here is key since decorating a warm cake won’t work!
Step 5: Make the Pecan Frosting
In a large bowl, beat the softened butter, cream cheese, brown sugar, vanilla, and salt until smooth and creamy. Gradually add in powdered sugar with your mixer on low speed to avoid a sugar cloud, pausing to scrape the bowl as needed. Finish by beating in heavy cream at high speed for a smooth, silky frosting texture that will cling beautifully to your cake layers.
Step 6: Decorate Your Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe
If your cakes have domed on top, level them gently with a serrated knife for even layers. Spread a generous layer of frosting between each cake and apply a thinner, smooth coat all around the sides. For a showstopper look, pipe swirls along the edges using an Ateco 846 or 848 tip, then sprinkle extra finely chopped pecans on top (leaving the middle free for those peaks of frosting). This layering of nutty crunch and buttery cream is the heart of this Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe.
How to Serve Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkling of additional toasted pecans takes this cake from wonderful to wow-worthy. You can even drizzle a light caramel sauce for added decadence. These small touches enhance the cake’s nutty and buttery flavors without overpowering them.
Side Dishes
Pair this cake with a scoop of cinnamon ice cream or a bowl of fresh berries for a lovely contrast of temperature and tang. A cup of freshly brewed coffee or a glass of cold milk also makes great companions when you’re settling in for a generous slice.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream and a sprinkle of chopped pecans on a rustic wooden board for an inviting, homemade vibe. Or consider cutting mini versions into petite squares for a dessert buffet that invites guests to indulge bite after bite of this buttery pecan bliss.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe covered loosely with plastic wrap at room temperature for up to two days, or refrigerate for up to five days. Bring refrigerated slices back to room temperature before serving to enjoy the fullest flavor and softest texture.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to three months. When ready to enjoy, thaw them in the refrigerator overnight. Frost the cake after thawing for the freshest taste and best texture.
Reheating
For slightly warmed slices, gently heat in the microwave for 10-15 seconds. Avoid overheating to prevent drying out the cake. Warming enhances the flavor notes of browned butter and softens the frosting, making each bite heavenly.
FAQs
Can I substitute regular butter for unsalted butter in this recipe?
You can, but using unsalted butter allows you to control the exact salt content, which is important for balancing sweetness and enhancing the nutty flavors. If using salted butter, consider reducing or omitting the added salt.
Do I have to finely chop the pecans, or can I use them coarsely chopped?
Finely chopping the pecans ensures they disperse evenly through the cake and frosting, giving consistent crunch without overwhelming any bite. Coarsely chopped pecans can be used for topping to add texture contrast.
Is it necessary to have the buttermilk at room temperature?
Yes, room temperature buttermilk helps the batter mix more evenly and rise better during baking. Cold ingredients can cause the batter to seize or lead to uneven texture.
How do I know when the browned butter is ready?
When the butter foams, crackles, and sizzles, and you start seeing tiny golden brown bits forming on the bottom of the pan with a nutty aroma, it’s time to remove it from the heat. Watch carefully so it doesn’t burn.
Can this cake be made into cupcakes?
Absolutely! Use a cupcake tin and bake at 350°F for about 18-22 minutes, or until a toothpick inserted in the center comes out clean. Adjust timing and frosting amounts accordingly for perfectly portable treats.
Final Thoughts
This Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe isn’t just another dessert; it’s a joyful celebration of buttery richness and nutty warmth that feels like a big, delicious hug. Whether for a special occasion or a cozy afternoon treat, it’s a recipe you’ll treasure and want to share over and over. I hope you fall in love with it as much as I have—there’s truly nothing like that first bite.
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Butter Pecan Cake with Browned Butter and Pecan Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Butter Pecan Cake features a rich, moist cake enhanced with the nutty flavor of browned butter and finely chopped pecans. Topped with a luscious brown sugar cream cheese frosting and decorated with additional pecans, this cake offers a perfect balance of buttery sweetness and nutty crunch, ideal for celebrations or special occasions.
Ingredients
Cake Ingredients
- 1 cup unsalted butter
- 3 cups cake flour
- 1 cup granulated sugar
- 1 cup light brown sugar (firmly packed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk (room temperature preferred)
- 2 large eggs (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecan halves (very finely chopped)
Brown Sugar Frosting Ingredients
- 1 ½ cups unsalted butter (softened)
- 6 oz cream cheese (softened)
- â…“ cup light brown sugar (firmly packed)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups powdered sugar
- 1 tablespoon heavy cream
- â…“ cup pecan halves (very finely chopped, optional)
Instructions
- Brown the Butter: Place 1 cup butter into a medium pan over medium-low heat until melted, then increase heat slightly. Stir frequently as butter foams, crackles, and sizzles until golden brown specks form. Remove from heat and transfer to a heatproof bowl. Let cool completely until liquid but no longer warm.
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease three 8-inch round baking pans with baking spray and line bottoms with parchment paper rounds to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until combined.
- Incorporate Browned Butter: Add cooled browned butter to dry ingredients and use an electric mixer on low speed to fully incorporate.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Slowly drizzle into flour mixture while mixing on low speed, scraping the bowl sides and bottom halfway through and at the end. Small lumps are acceptable.
- Add Pecans and Divide Batter: Stir finely chopped pecans into the batter until evenly distributed. Divide batter evenly among prepared pans.
- Bake the Cakes: Place pans on the center rack and bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool Cakes: Let cakes cool in pans for 15 minutes. Run a knife around edges to loosen, then invert cakes onto cooling racks and cool completely before frosting.
- Prepare Brown Sugar Frosting: Beat softened butter, cream cheese, light brown sugar, vanilla extract, and salt in a large bowl until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add powdered sugar with mixer on low speed, pausing to scrape bowl sides and bottom until fully combined.
- Add Heavy Cream and Beat: Add heavy cream and beat on high speed for 30 seconds until frosting is smooth and silky.
- Assemble and Decorate Cake: Level cakes if needed. Spread a smooth layer of frosting on the sides and a thicker layer between cake layers and on top. Optional: sprinkle finely chopped pecans (â…“ cup) over the top center of the cake, avoiding edges. Use a piping tip such as Ateco 846 or 848 to pipe frosting swirls along the top edge for decoration.
Notes
- Finely chop the pecans to evenly distribute throughout the cake and garnish.
- Ensure browned butter is cooled but still liquid before adding to batter to prevent cooking eggs prematurely.
- Room temperature eggs and buttermilk help create a smooth batter and even rise.
- Line cake pans with parchment to help cakes release cleanly after baking.
- Use frosting piping tips Ateco 846 or 848 for a professional-looking decoration.
- Cooling cakes completely before frosting prevents melting and sliding.
