Butter Pecan Cake
A moist and flavorful cake featuring browned butter and pecans, topped with a creamy frosting for an indulgent treat.
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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Notes
Store leftovers at room temperature for up to 3 days or refrigerate for up to a week.