Butter Pecan Cake isn’t just a dessert; it’s an experience that wraps you in warmth and comfort with each mouthful. Rooted in nostalgia and family gatherings, this cake is a testament to classic flavors that resonate with so many. The blend of buttery sweetness paired with crunchy pecans creates a delightful texture. The golden brown hues and fragrant aroma of the browned butter elevate this cake, making it not just a treat, but a centerpiece for celebrations.
Why We Love This Butter Pecan Cake Recipe
This Butter Pecan Cake recipe stands out for plenty of reasons. It combines the rich, nutty flavor of pecans with the deliciousness of butter to create a satisfying dessert that can captivate the palate. The moist texture ensures that every bite delivers a burst of flavor, while the creamy frosting adds a touch of indulgence. Plus, it’s perfect for all occasions—birthdays, holidays, or simply as a sweet treat to brighten your day. The ease of preparation combined with impressive results makes it a go-to recipe for both novice and seasoned bakers alike.
Ingredients about Butter Pecan Cake
To craft this delightful Butter Pecan Cake, you’ll need the following ingredients:
- 1 cup (226 g) unsalted butter (for richness and flavor)
- 3 cups (333 g) cake flour (for a light and fluffy texture)
- 1 cup (200 g) granulated sugar (adds sweetness)
- 1 cup (200 g) light brown sugar (for a deep, caramel flavor)
- 1 teaspoon baking powder (helps the cake rise)
- 1/2 teaspoon baking soda (for a tender crumb)
- 1 teaspoon salt (enhances all flavors)
- 1 1/2 cups (354 ml) buttermilk (for moisture and tang)
- 2 large eggs (binds the batter)
- 1 1/2 teaspoons vanilla extract (for aromatic flavor)
- 1 1/2 cups (160 g) pecan halves, very finely chopped (for crunch and nutty flavor)
- 1 1/2 cups (340 g) unsalted butter, softened (for frosting)
- 6 oz cream cheese, softened (for creamy texture in frosting)
- 1/3 cup (66 g) light brown sugar, firmly packed (adds sweetness)
- 1 1/2 teaspoons vanilla extract (for flavor in frosting)
- 1/4 teaspoon salt (balances sweetness)
- 4 1/2 cups (562 g) powdered sugar (for a sweet finish)
- 1 tablespoon heavy cream (to achieve a creamy consistency)
- 1/3 cup (35 g) pecan halves, very finely chopped (optional, for topping)
How to Make Butter Pecan Cake Directions
Making this beautiful Butter Pecan Cake is a straightforward process that results in a mouthwatering dessert. Follow these easy steps to bring this recipe to life:
Brown the Butter: Start by placing the unsalted butter in a medium-sized pan. Melt it over medium-low heat, stirring frequently. Raise the heat slightly, watching carefully to prevent burning, until you see golden brown specks form. This browning gives the cake a deep, nutty flavor. Once browned, set it aside to cool.
Preheat Your Oven: While the butter cools, preheat your oven to 350°F (175°C). Lightly grease three 8-inch round baking pans and line the bottoms with parchment paper to ensure easy removal later.
Prepare the Dry Ingredients: In a large mixing bowl, combine the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Whisk these ingredients together until thoroughly incorporated.
Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. This mixture will give your cake the desired moisture and flavor.
Combine Mixtures: Drizzle the cooled, browned butter into the dry mixture. Stir until just combined. Once mixed, slowly add the wet mixture to the dry ingredients. Combine lightly and be careful not to overmix, as this can lead to a dense cake. Finally, fold in the finely chopped pecans for that signature crunch.
Bake the Cake: Divide the batter evenly across the prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. If you want an even bake, rotate the pans halfway through baking. Once done, remove them from the oven and let them cool in the pans for 15 minutes. After that, invert the cakes onto a cooling rack to cool completely.
Prepare the Frosting: In a new mixing bowl, beat together the softened butter, cream cheese, brown sugar, vanilla extract, and salt until the mixture is smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Finally, add in the heavy cream and mix until the frosting reaches a silky consistency.
Assemble the Cake: If your cakes have domed tops, level them off to create a flat surface. Sandwich the frosting between the layers, then frost the top and sides of the cake. If desired, sprinkle finely chopped pecans on top for added decoration and crunch.
How to Serve Butter Pecan Cake
Serving your Butter Pecan Cake can be as elegant or casual as you wish. This cake shines at celebrations but is also delightful for a cozy family dessert. Allow each slice to be generous—the rich flavors encourage savoring each bite. You can present it on a beautiful cake stand or simply on a serving plate. To elevate the experience, consider pairing each slice with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh coffee or tea complements the cake wonderfully, creating an enjoyable dessert experience that everyone will appreciate.
Expert Tips: Butter Pecan Cake
Creating the perfect Butter Pecan Cake relies on a few key tips:
- Browning the Butter: Don’t rush this process. Take your time to achieve that nutty flavor fully; the cake’s taste largely depends on it.
- Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before starting. This creates a smoother batter and more evenly baked cake.
- Precise Measurements: Baking is a science, so be accurate with your ingredient measurements. Use a kitchen scale for better precision, especially with flour and sugar.
- Cooling Completely: Allow the cakes to cool completely before frosting. This prevents the frosting from melting and helps maintain a clean presentation.
- Experiment with Frosting: If you enjoy flavors like maple or caramel, feel free to incorporate those into your frosting for a unique twist.
How to Store Butter Pecan Cake
Once your Butter Pecan Cake is complete, you might have some leftovers (if you’re lucky!). You can store the cake at room temperature for up to three days in an airtight container. If you want to extend its freshness, keep the cake in the refrigerator for up to a week. Be sure to let it sit at room temperature for a little while before serving to allow the flavors to enhance and regain some of their original textures. You can also freeze the cake; wrap individual slices or the entire cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can last for up to three months in the freezer. When you’re ready to enjoy it again, simply thaw in the refrigerator or at room temperature.
Variations of Butter Pecan Cake
This Butter Pecan Cake recipe is delicious as is, but there are numerous ways to customize it to suit your taste preferences:
- Chocolate Butter Pecan Cake: Add cocoa powder to the dry ingredients for a chocolate twist to this classic.
- Spiced Butter Pecan Cake: Incorporate warm spices like cinnamon or nutmeg for a seasonal touch that complements the pecans beautifully.
- Caramel Swirl: Drizzle some homemade or store-bought caramel sauce between the layers and on top of your frosted cake for a rich and indulgent variation.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free baking blend to accommodate those with gluten sensitivities.
- Fruit Additions: Consider folding in some dried fruits like cranberries or adding crushed pineapple to the batter for a tropical twist.
Frequently Asked Questions about Butter Pecan Cake
What makes a Butter Pecan Cake different from regular cake?
The unique flavor comes from the browned butter and pecans, offering a deep, nutty aroma that elevates it above typical cakes.
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or almonds can be fantastic substitutes, providing different flavor profiles while still adding crunch.
How do I ensure my Butter Pecan Cake stays moist?
Using buttermilk helps, along with not overbaking the cake. Monitoring the baking time and allowing proper cooling is crucial to retaining moisture.
Can this cake be baked as a sheet cake?
Yes! You can pour the batter into a 9×13 inch pan for a sheet cake version. Adjust your baking time accordingly, generally around 25-30 minutes.
Butter Pecan Cake
Equipment
- Mixing Bowls:
- 8-inch Round Baking Pans
- Saucepan
- Whisk
Ingredients
- 1 cup unsalted butter (226 g, for the cake)
- 3 cups cake flour (333 g)
- 1 cup granulated sugar (200 g)
- 1 cup light brown sugar (200 g)
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1½ cups buttermilk (354 ml)
- 2 large eggs
- 1½ tsp. vanilla extract
- 1½ cups pecan halves very finely chopped (160 g)
- 1½ cups unsalted butter softened (340 g, for frosting)
- 6 oz. cream cheese softened
- ⅓ cup light brown sugar firmly packed (66 g)
- 1½ tsp. vanilla extract for frosting
- ¼ tsp. salt for frosting
- 4½ cups powdered sugar (562 g)
- 1 Tbsp. heavy cream for frosting
- ⅓ cup pecan halves very finely chopped (35 g, optional, for topping)
Instructions
- Brown the unsalted butter in a medium-sized pan over medium-low heat, stirring frequently until golden brown specks form. Set aside to cool.
- Preheat your oven to 350°F (175°C) and lightly grease three 8-inch round baking pans, lining the bottoms with parchment paper.
- In a large mixing bowl, combine cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Whisk until thoroughly mixed.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
- Drizzle the cooled browned butter into the dry mixture and stir until just combined. Slowly add the wet mixture to the dry ingredients, mixing lightly. Fold in the finely chopped pecans.
- Divide the batter evenly among the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
- Once baked, let the cakes cool in the pans for 15 minutes, then invert them onto a cooling rack to cool completely.
- For the frosting, beat together softened butter, cream cheese, brown sugar, vanilla extract, and salt until smooth. Gradually add powdered sugar and mix until well combined. Add heavy cream and mix until the frosting is silky.
- If needed, level the tops of the cakes. Frost between the layers and cover the top and sides of the cake with the remaining frosting. Decorate with finely chopped pecans if desired.
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