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Butter Pecan Cake Layers

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A delightful layered cake with rich brown butter flavor and cream cheese frosting, perfect for celebrations.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • More butter for greasing
  • 2 ¾ cups cake flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups pecan halves, very finely chopped (divided)
  • 1 ½ cups unsalted butter, softened (for frosting)
  • 6 oz full-fat brick-style cream cheese, softened
  • ⅓ cup packed light brown sugar (for frosting)
  • 1 ½ teaspoons vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • 4 ½ cups confectioners’ sugar, sifted
  • 1 tablespoon heavy cream

Instructions

  1. Brown the Butter: In a light-colored saucepan, melt unsalted butter over medium-low heat until it turns amber brown. Cool.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans.
  3. Mix Dry Ingredients: In a large bowl, combine cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Mix well.
  4. Combine Wet and Dry Ingredients: Add cooled browned butter to the dry mixture and mix until coarse.
  5. Prepare Wet Mixture: Whisk together buttermilk, eggs, and vanilla in a separate bowl. Gradually combine with the flour mixture and fold in pecans.
  6. Bake the Cake: Divide batter among pans and bake for about 30 minutes until a toothpick comes out clean.
  7. Cool the Cakes: Cool in pans for 15-20 minutes, then transfer to wire racks to cool completely.
  8. Prepare the Frosting: Beat together softened butter, cream cheese, brown sugar, vanilla, and salt. Gradually add confectioners’ sugar and mix until fluffy. Add heavy cream as needed for texture.
  9. Assemble the Cake: Level the cooled cake layers, frost each layer, and stack. Chill before serving.

Notes

Sift confectioners’ sugar for smoother frosting. Store in the refrigerator up to five days.

Nutrition

Find it online: https://easydishestomake.com/butter-pecan-cake-layers/