Butter Pecan Cake
User Reviews
4.9
Butter Pecan Cake
Description
This Butter Pecan Cake begins with browning unsalted butter to develop a deeper, nutty flavor that infuses the cake batter. The dry ingredients combine cake flour, granulated and light brown sugars, baking powder, baking soda, and salt. The wet ingredients include room temperature buttermilk, eggs, and vanilla. Finely chopped pecan halves are folded into the mixture to provide texture and distinctive flavor throughout the cake layers.
The batter is baked in three 8-inch pans to create even, layered cakes. Once cooled, the cake is frosted with an icing made from softened butter, cream cheese, brown sugar, vanilla, salt, powdered sugar, and heavy cream. Additional finely chopped pecans can be added on top for garnish and crunch.
This cake is suitable for celebrations or dessert where a moist, nutty cake with a balanced sweet and slightly tangy cream cheese frosting is appreciated. The recipe allows for making fewer layers by baking sequentially and storing remaining batter between bakes. Proper storage in airtight containers at room temperature or refrigerated ensures freshness and maintains texture. It can also be frozen for longer storage.
Ingredients
Cake
- 1 cup butter unsalted
- 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 egg room temperature preferred, large
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecan halves very finely chopped (see note)
Icing
- 1 ½ cups butter softened, unsalted
- 6 oz cream cheese softened
- ⅓ cup light brown sugar firmly packed
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 4 ½ cups powdered sugar
- 1 Tablespoon heavy cream
- ⅓ cup pecan halves very finely chopped, optional
Instructions
Brown the Butter
- Place butter in a medium-sized pan and cook over medium/low heat until butter is melted. Increase heat to just above medium and cook, stirring frequently. Butter will foam, crackle, pop and sizzle. Stir, scraping the bottom of the pan, until you see golden brown specks. Remove from heat and pour into a heatproof bowl. Allow butter to cool completely (it should still be liquid, but should no longer be warm to the touch) before proceeding.
Make the Cake
- Preheat oven to 350F (175C) and grease 3 8” round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
- In a large mixing bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
- Add browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla, then slowly drizzle into the flour mixture. Pause halfway through and at the end to scrape the sides and bottom of the bowl (it’s alright if you notice small lumps in the batter).
- Stir in pecans until well incorporated.
- Evenly divide batter into prepared baking sheets and bake in center rack of 350F oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
Brown Sugar Frosting
- Combine butter, cream cheese, brown sugar, vanilla extract, and salt in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
- With mixer on low-speed, gradually add powdered sugar until completely combined (pause periodically to scrape the sides and bottom of the bowl with a spatula).
- Add heavy cream and beat on high speed for 30 seconds, until frosting is smooth and silky.
Decorating Cake
- Level cakes if needed and decorate with frosting. I did a smooth, light covering for the sides of the cake with thicker frosting in between layers and on top of the cake. To decorate the top, I recommend using an Ateco 846 or Ateco 848 tip. If you’d like, finely chop another ⅓ cup of pecans and layer them over the top of the cake (don’t go all the way to the edge) before adding the frosting swirls around the edge.
Notes
- Pulse pecans in a food processor briefly to finely chop without turning into nut butter.
- If you have only two pans, bake layers in batches, covering batter between bakes to prevent drying.
- Store the cake at room temperature for up to 2 days or in the refrigerator for up to a week to maintain freshness.
- The cake can be wrapped tightly and frozen for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 975 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 975kcal | 49% |
| Carbohydrates | 113g | 38% |
| Protein | 8g | 16% |
| Fat | 57g | 88% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 415mg | 17% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 87g | 174% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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