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Butter Pecan Cake

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Indulge in the delightful flavors of Butter Pecan Cake, a luscious dessert that perfectly marries richness with nutty undertones. The cake features a moist texture, thanks to browned butter and buttermilk, creating a perfect centerpiece for any gathering.

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 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
  • For the frosting:
  • 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

Instructions

  1. Melt the unsalted butter in a saucepan over medium-low heat, cooking until golden brown specks form and a nutty aroma is present.
  2. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper.
  3. In a large mixing bowl, combine the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt; whisk until well incorporated.
  4. Pour the browned butter into the bowl with the dry ingredients and mix until fully blended.
  5. In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Gradually mix this wet mixture into the dry ingredients until just combined. Fold in the finely chopped pecans.
  6. Divide the batter evenly among the prepared cake pans. Bake for 30 minutes or until a toothpick comes out clean. Allow cakes to cool completely in the pans.
  7. To prepare the frosting, beat together softened butter, cream cheese, light brown sugar, vanilla extract, and salt in a large bowl until smooth.
  8. Gradually add the powdered sugar and heavy cream, mixing until fluffy.
  9. Level the cooled cakes if needed, layering with frosting and covering the outside of the cake.
  10. Optionally, decorate with finely chopped pecans and piped frosting swirls.

Notes

Store the cake in an airtight container at room temperature for up to 3 days; refrigerate for up to a week. For longer storage, freeze wrapped for up to 2 months.

Nutrition

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