Butter Pecan Cake is a delightful dessert perfect for any occasion, from family gatherings to special celebrations. This cake features layers of moist, pecan-studded cake complemented by a rich and creamy buttercream icing. The browned butter adds a unique nutty flavor that enhances the overall taste, making this cake irresistible. Whether you are a seasoned baker or a beginner, this recipe will guide you to create a show-stopping cake that will impress your guests.
Ingredients:
For the Cake:
- 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 Icing:
- 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
Directions:
Brown the Butter:
- Melt the butter over medium-low heat.
- Increase the heat and cook until golden brown specks form.
- Cool completely.
Prepare the Cake:
- Preheat the oven to 350°F (175°C).
- Grease and line three 8-inch round baking pans.
- In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the browned butter to the dry ingredients and mix until incorporated.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the finely chopped pecans.
- Divide the batter among the prepared pans.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely.
Make the Icing:
- Beat the butter, cream cheese, brown sugar, vanilla extract, and salt until smooth.
- Gradually add the powdered sugar and heavy cream, beating until fluffy.
Assemble the Cake:
- Level the cakes if necessary.
- Stack the cake layers with icing between each layer.
- Frost the outside of the cake.
- Decorate with chopped pecans and piped frosting swirls if desired.
Notes:
- Ensure the butter is completely cooled before adding it to the dry ingredients to prevent any melting issues.
- Room temperature ingredients mix more evenly, so it’s recommended to let the buttermilk and eggs come to room temperature before starting.
- If you prefer a more pronounced pecan flavor, toast the pecans before chopping them.
FAQs:
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, you can use all-purpose flour, but the texture might be slightly denser. For best results, substitute 1 cup of cake flour with 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.
Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Store the frosting in the refrigerator and assemble the cake the next day.
Q: How should I store leftovers?
A: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Conclusion
This Butter Pecan Cake is a true delight, combining the rich flavors of browned butter and pecans with a luscious cream cheese icing. It’s a perfect dessert for any celebration or simply to enjoy with a cup of coffee. Follow this recipe to create a memorable cake that will have everyone asking for seconds!
