Butter Pecan Cake
User Reviews
5
Butter Pecan Cake
Description
The Butter Pecan Cake is built on a sponge that includes softened butter, toasted pecans, all-purpose flour, and buttermilk to create a moist and tender crumb. Toasting the pecans in butter develops a rich nuttiness and crispness, setting the cake apart with a distinctive texture and flavor. The batter incorporates eggs and vanilla extract, providing structure and depth. Once baked, the cake layers are cooled thoroughly to prevent frosting melting.
The frosting is an indulgent buttercream made from softened butter and cream cheese, giving it a smooth, tangy character balanced by the sweetness of powdered sugar, vanilla, and a touch of heavy cream. Finely chopped toasted pecans folded into the buttercream add a nutty texture and decorative touch. This combination produces a cake that is rich but not overly heavy, with a harmonious blend of buttery and nutty notes.
This dessert serves well as a celebration cake or a special dessert to share. To preserve the texture of the pecans and the freshness of the cake, the assembled cake should be chilled to set the frosting before serving. The cake can be prepared in advance, making it convenient for occasions.
Careful attention to toasting pecans prevents burning and achieves optimal crunch. Properly creaming butter and sugar adds airiness for a light sponge, and alternating wet and dry ingredient additions ensures an even batter. Cooling the cake layers before frosting stops the buttercream from melting. The cake can be stored chilled and kept covered to maintain its softness and moisture.
Ingredients
For the Cake:
- 1¼ cups butter softened and divided (325g, unsalted, 3 tablespoons
- 1½ cups pecans 180g, chopped
- 4¼ cups all-purpose flour (540g)
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2½ cups granulated sugar (500g)
- 5 large egg room temperature
- 1 tablespoon vanilla extract
- 1¼ cup buttermilk room temperature (300ml)
For the Buttercream:
- 1½ cups butter softened (340g, unsalted
- 2 (8-ounce/227g) blocks cream cheese room temperature
- ¼ teaspoon salt
- 7 cups powdered sugar (840g)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ½ cup pecans finely chopped (60g, toasted
Instructions
For the Cake:
- In a skillet over medium heat, melt 3 tablespoons of butter. Add chopped pecans and cook, stirring occasionally, until toasted, 5 to 8 minutes. Transfer the toasted nuts to a small bowl and let cool completely.
- Preheat the oven to 350°F. Grease 3 (9-inch) round cake pans with baking spray and line the bottoms with parchment paper. Wrap with water-soaked fabric baking scrips, if desired.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the remaining 1¼ cups butter and granulated sugar together until light and fluffy, 3 to 4 minutes.
- Add the eggs, one at a time, beating until combined between each addition. Stop to scrape down sides as needed. Beat in the vanilla.
- With the mixer on low speed, add a third of the flour mixture followed but half of the buttermilk. Repeat, alternating between the flour mixture and buttermilk until both are fully combined. Stop to scrape down the bowl occasionally. Fold in the cooled buttered pecans until evenly distributed. Divide the batter among the prepared cake pans.
- Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out with just a few crumbs. Let the cakes cool for 20 minutes in the pans. Invert onto cooling racks, remove the parchment paper, and let the cakes cool completely.
For the Buttercream:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and salt together on medium speed until creamy and well combined, about 1 minute.
- With the mixer on low speed, gradually add the powdered sugar. Stop occasionally and scrape down the bowl. Beat in the cream and vanilla. Once combined, increase the speed to medium-low and beat until smooth and fluffy, about 1 minute.
For the Assembly:
- Place one cooled cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading smoothly out to the edges. Place another cake layer on top and repeat with 1 cup of frosting. Top with the final cake layer, and spread the remaining frosting all over the top and sides of the cake. Press finely chopped pecans around the bottom of the cake, and sprinkle any remaining on top of the cake around the edge. Chill for 30 minutes to set the frosting before serving. Cake can be covered and stored at room temperature or refrigerated for up to 5 days.
Notes
- Toast the pecans carefully over medium heat, stirring occasionally, until evenly golden and crisp without burning.
- Cream butter and sugar for 3-4 minutes until light and fluffy to ensure a tender cake crumb.
- Add eggs one at a time and alternate dry ingredients with buttermilk for an even, light batter.
- Fully cool cake layers before frosting to prevent melting the buttercream.
- Chill the frosted cake for at least 30 minutes to allow the frosting to set; it can be decorated up to a day ahead and stored covered.
- Homemade buttermilk can be made by combining sour cream and water or using milk with vinegar and letting it sit before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1167 kcal
% Daily Value*
| Calories | 1167kcal | 58% |
| Carbohydrates | 149g | 50% |
| Protein | 10g | 20% |
| Fat | 61g | 94% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 201mg | 67% |
| Sodium | 465mg | 19% |
| Potassium | 202mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 112g | 224% |
| Vitamin A | 1564IU | 31% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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