Description
This rich and decadent Butter Pecan Cake features three layers of moist cake flavored with browned butter and finely chopped pecans, layered and frosted with a creamy buttercream and cream cheese icing. The nutty, caramelized butter flavor combined with the crunch of pecans creates an irresistible dessert perfect for celebrations or any special occasion.
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
- ⅓ cup (66g) light brown sugar, firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (562g) powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup (35g) pecan halves, very finely chopped, optional for decoration
Instructions
- Brown the Butter: Melt the butter over medium-low heat in a saucepan. Increase heat slightly and cook until golden brown specks appear and the butter releases a nutty aroma. Remove from heat and allow 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 for easy release.
- 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.
- Incorporate the Browned Butter: Pour the cooled browned butter into the dry ingredients and mix gently until all the butter is incorporated and the mixture is crumbly.
- Add Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and vanilla extract until smooth. Gradually add the dry mixture into the wet ingredients, mixing until just combined to avoid overmixing. Fold in the finely chopped pecans carefully.
- Bake the Cake Layers: Evenly divide the batter among the prepared pans. Place in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely before frosting.
- Prepare the Frosting: In a large mixing bowl, beat the softened butter, cream cheese, light brown sugar, vanilla extract, and salt together until smooth and creamy. Gradually add the powdered sugar and heavy cream, beating on medium-high speed until fluffy and spreadable.
- Assemble the Cake: If needed, level the cooled cake layers for even stacking. Place the first layer on a serving plate, spread a generous amount of frosting over it, then continue stacking the second and third layers with frosting in between. Frost the entire outside of the cake evenly. Decorate with the optional chopped pecans and piped frosting swirls as desired.
Notes
- Be sure to let the browned butter cool completely before mixing it with the dry ingredients to prevent premature cooking of the batter.
- Room temperature eggs and buttermilk help ensure a smooth batter and better rise.
- Use cake flour for a lighter, tender crumb; all-purpose flour can be substituted but may yield a denser texture.
- Leveling the cake layers before assembling ensures a stable, professional-looking cake.
- The frosting can be made a day ahead and stored covered in the refrigerator; bring to room temperature and re-whip before using.
- For extra pecan flavor, lightly toast the pecans before chopping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
