Description
This Butter Pecan Cake recipe delivers a rich, nutty flavor thanks to browned butter. It features moist layers and a creamy frosting, perfect for any home baker.
Ingredients
- 1 cup (226g) unsalted butter (for cake)
- 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
- 1 ½ cups (340g) unsalted butter, softened (for icing)
- 6 oz cream cheese, softened
- ⅓ cup (66g) light brown sugar, firmly packed (for icing)
- 1 ½ teaspoons vanilla extract (for icing)
- ¼ teaspoon salt (for icing)
- 4 ½ cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped, optional (for icing)
Instructions
- Melt the butter over medium-low heat. Increase the heat and cook until golden brown specks form. Set aside to cool.
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
- Whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a large bowl.
- Add the cooled browned butter to the dry ingredients and mix until incorporated.
- Whisk the buttermilk, eggs, and vanilla extract in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the finely chopped pecans.
- 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.
- 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.
- If needed, level the cakes. Stack the layers with icing between each, then frost the outside of the cake. Decorate with additional chopped pecans if you wish.
Notes
- Be patient when browning the butter; it adds a rich, nutty flavor. Ensure it cools completely before using.
- Using room temperature eggs and buttermilk helps achieve a smoother batter and more even baking.
- You can pulse the pecans in a food processor instead of chopping by hand for a finer texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American