A rich and moist Butter Pecan Cake layered with a creamy icing, perfect for any celebration.
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Butter Pecan Cake
Description
A rich and moist Butter Pecan Cake layered with a creamy icing, perfect for any celebration.
Ingredients
Scale
- 1 cup(226g) unsalted butter
- 3 cups(333g) cake flour
- 1 cup(200g) granulated sugar
- 1 cup(200g) light brown sugar, firmly packed
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- 1 teaspoonsalt
- 1 ½ cups(354ml) buttermilk, room temperature preferred
- 2large eggs, room temperature preferred
- 1 ½ teaspoonsvanilla extract
- 1 ½ cups(160g) pecan halves, very finely chopped
- 1 ½ cups(340g) unsalted butter, softened (for icing)
- 6 ozcream cheese, softened (for icing)
- ⅓ cup(66g) light brown sugar, firmly packed (for icing)
- 1 ½ teaspoonsvanilla extract (for icing)
- ¼ teaspoonsalt (for icing)
- 4 ½ cups(562g) powdered sugar (for icing)
- 1 Tablespoonheavy cream (for icing)
- ⅓ cup(35g) pecan halves, very finely chopped, optional (for decoration)
Instructions
- Brown the Butter: Melt the butter over medium-low heat, then increase the heat and cook until golden brown specks form. Allow it to cool completely.
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Combine with Butter: Add the browned butter to the dry ingredients and mix until incorporated.
- Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the finely chopped pecans.
- Bake: 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.
- Make the Icing: 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.
- Assemble the Cake: If necessary, level the cakes. Stack the layers with icing between each, then frost the outside of the cake. Decorate with additional chopped pecans and piped frosting swirls if desired.
Notes
Ensure all ingredients are at room temperature for best results.
Store the cake in an airtight container to maintain freshness.
For a richer flavor, let the browned butter cool slightly before adding it to the mixture.
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 25g
- Carbohydrates: 50g
- Protein: 5g
