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
Scale
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.
